#Bavette Steak

[askwhatsforlunch]

Griddled Steak

On days when the weather doesn't allow you to light up the barbie, you can still make a deliciously juicy Griddled Steak. It may not have the smoky flavour wood and embers infuse grilled meat with, but it will be nicely charred on the outside, tender and juicy inside, and just as tasty! Happy Tuesday!

Ingredients (serves 2):

255 grams/9 ounces beautiful bavette or flank steak

1/2 tablespoon olive oil

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

a small bunch Garden Parsley

a spoonful Garden Herb Garlic Butter 

Heat a large griddle pan over a high flame.

Drizzle olive oil over the bavette, and rub generously all over.

When the griddle is very hot, add the bavette steak in the middle of heat, and cook, at least 5 minutes on one side. Flip on the other side and cook, another 5 minutes.

Season on both sides with fleur de sel and black pepper, and cook, 1 minute more on each side.

Remove from the heat, and allow to rest, 5 minutes.

Finely chop Garden Parsley.

Top hot Griddled Steak with Garden Herb Garlic Butter, and sprinkle with chopped Parsley. Serve immediately.

[sweetie-tastebuds]

Ramen et bavette grillée

[insiderzx]

Bavette Steak and Sherry Shallot Sauce

[daily-deliciousness]

Bavette steak

[searchenginesmaster]

Joey Chestnut is still the hot dog eating champion. This is how many calories he ate during the event.

In an astounding display of gastronomic prowess, Joey Chestnut once again reigned supreme as the undisputed hot dog eating champion. The annual event, held in front of a captivated crowd, witnessed Chestnut devour an astonishing number of hot dogs, solidifying his status as a legend in competitive eating. With jaw-dropping determination, he consumed an incredible amount of calories throughout the contest, leaving spectators in awe. As he devoured each hot dog with lightning speed, the calorie count began to climb at an alarming rate. Chestnut's voracious appetite led him to consume a staggering number of calories, far surpassing what an average person might consume in a week. While the exact figure may vary from year to year, the sheer magnitude of his consumption leaves onlookers astounded. Behind the accolades and cheers lies a testament to Chestnut's unwavering commitment and unyielding appetite. His triumphs in the world of competitive eating continue to rewrite records and push the limits of human capacity. As fans marvel at his extraordinary feat, one thing remains certain: Joey Chestnut's insatiable hunger for victory and his remarkable ability to consume calories at an unparalleled pace have solidified his name in the annals of competitive eating history. 

How many calories does Joey Chestnut consume?

Joey Chestnut, the legendary competitive eater, has captivated audiences with his astonishing ability to consume jaw-dropping amounts of food. As a true master of the sport, he has shattered records and set new standards, leaving fans and competitors in awe. One question that frequently arises is just how many calories does Joey Chestnut consume during his eating feats? Well, the answer is not a simple one. With each competition varying in duration and food type, it becomes challenging to calculate an exact figure. However, it is safe to say that Chestnut's caloric intake reaches astronomical levels. In events like the renowned Nathan's Hot Dog Eating Contest, where he famously devours an extraordinary number of hot dogs, buns, and condiments in a limited timeframe, it is estimated that he consumes several thousand calories. The human body's average caloric needs pale in comparison to what Chestnut can devour in just a matter of minutes. It's important to note that Chestnut's eating abilities are exceptional and should not be considered a reflection of healthy eating habits. While his feats are undoubtedly impressive, they are performed under controlled conditions and not recommended for regular individuals. So, the next time you witness Joey Chestnut devouring an unbelievable amount of food, marvel at his extraordinary talent but remember to approach your own dietary choices with moderation and balance.

How do competitive eaters consume so much?

Competitive eaters possess a remarkable ability to consume vast amounts of food in jaw-dropping competitions that captivate audiences around the world. While the average person may struggle to finish a regular-sized meal, these athletes push the limits of their stomachs, showcasing incredible feats of gastronomic endurance. So, how do they do it? First and foremost, competitive eaters train extensively. They dedicate countless hours to expanding their stomach capacity through a process known as "stomach stretching." This involves gradually increasing the amount of food they consume over time, allowing their stomachs to adapt and expand. This training not only involves consuming large quantities of food but also focuses on developing efficient swallowing techniques to minimize discomfort and maximize speed. Another crucial aspect of competitive eating is mental preparation. These professionals employ various psychological techniques to overcome the body's natural signals of fullness and maintain focus during intense eating challenges. They often practice visualization exercises, mentally rehearsing their performances and envisioning success. Mental toughness and discipline play a significant role in pushing beyond the body's physiological limits. Moreover, competitive eaters employ strategic eating methods during competitions. They may use water or other liquids to help lubricate and soften the food, making it easier to swallow. They also rely on techniques like "chipmunking," which involves storing food in their cheeks temporarily, allowing them to continue eating while they chew and swallow. It's worth noting that competitive eating comes with risks and should not be attempted without proper training and guidance. These professionals undergo thorough medical check-ups and work closely with nutritionists to ensure their health and safety. In conclusion, competitive eaters possess a combination of physical training, mental fortitude, and strategic techniques that enable them to consume extraordinary amounts of food. Their exceptional abilities have turned this unique sport into a fascinating spectacle that continues to astound and entertain audiences worldwide.

What delicious recipes and culinary inspirations can Coba Grills share to elevate your dining experience?

At Coba Grills, we are passionate about taking your dining experience to new heights by sharing a plethora of delicious recipes and culinary inspirations. Our food blog is a treasure trove of gastronomic delights, offering a wide range of flavors, techniques, and creative combinations. From succulent grilled meats marinated in flavorful spices to vibrant vegetarian dishes bursting with fresh ingredients, our recipes are crafted to tantalize your taste buds and leave you craving for more. Whether you're looking for indulgent comfort foods or health-conscious options, Coba Grills has you covered. Our team of talented chefs and food enthusiasts are dedicated to providing you with innovative ideas and expert tips to elevate your culinary adventures. Get ready to embark on a flavorful journey as we unveil mouthwatering recipes, share cultural influences, and inspire you to create memorable dining experiences in the comfort of your own kitchen. Join us at Coba Grills and let us unlock a world of delicious possibilities to enhance your dining pleasure.

Looking to spice up your taste buds? How does Coba Grills bring bold flavors and mouthwatering creations to your table?

At Coba Grills, we understand the power of bold flavors and how they can elevate your dining experience to new heights. Our culinary team is dedicated to creating mouthwatering creations that tantalize your taste buds and leave you craving for more. We believe in the art of seasoning and spice, carefully selecting and blending an array of spices to craft dishes that pack a flavorful punch. From our signature spice rubs to our exotic marinades, each ingredient is thoughtfully chosen to create a symphony of flavors on your palate. Our commitment to using fresh, high-quality ingredients ensures that every bite is a burst of deliciousness. Whether it's our fiery grilled meats, zesty salsas, or aromatic side dishes, Coba Grills is passionate about delivering bold flavors that awaken your senses and transport you to a culinary paradise. So, if you're ready to embark on a flavor-packed journey, join us at Coba Grills and let us spice up your taste buds with our mouthwatering creations.

What makes Coba Grill's Barbecued Bavette Steak & Tomato Salad a tantalizing blend of smoky grilled flavors and refreshing seasonal ingredients?

Indulge in the tantalizing flavors of our Barbecued Bavette Steak & Tomato Salad at Coba Grills. Our expert grillmasters skillfully prepare the Bavette steak to perfection, ensuring a tender and juicy centerpiece for this mouthwatering dish. The smoky aroma and robust char marks imparted by our grilling technique add an irresistible depth of flavor to the steak. Paired with a vibrant tomato salad featuring a medley of ripe, succulent tomatoes, crisp greens, and a zesty vinaigrette, this dish offers a harmonious balance of textures and tastes. Each bite reveals a burst of freshness from the tomatoes, complemented by the richness of the grilled steak. Our Barbecued Bavette Steak & Tomato Salad is a perfect fusion of hearty and refreshing elements, showcasing the culinary mastery and commitment to quality that defines Coba Grills. Whether you're seeking a delightful lunch or a satisfying dinner, this dish is sure to satisfy your cravings and leave you longing for more. Join us at Coba Grills to savor this delectable creation and experience a culinary journey like no other.

[cainesrain]

stew for dinner? | mattheo riddle

mattheo riddle | dd:dne | wc: 616

summary: mattheo comes back after a hit for dinner

dead dove: do not eat content—this is a murderer au for mattheo riddle, and focuses on dark content including (but not limited to) murder, blood & gore, torture, potentially toxic and obsessive behaviors, etc

You always loved the feeling of the knife in your hands.

Your favorite knife was one that Mattheo had bought you from his trip to Germany, an absolutely beautiful blade of steel that cut into steak like a block of butter. He had charmed it to be permanently sharpened as well, which made cutting through meat easy as cake.

You were working on cooking some beef stew for a dinner date. His friend, Theodore, had bought you a rather large frozen slab of cow loin for you to completely cut from front to end—from cuts of New York strip steaks to the bavette. Most of the cuts were frozen in your deep freezer, though you kept the tenderloin out for the stew. There was no myoglobin leaking from it yet, though you were sure that the water and protein mixture would come out as the meat defrosted in the pot. 

The lights in the kitchen were glowing a low yellow while you worked—your apron splotched red from blood that hadn’t washed out over the years. There was a small thrumming of a car engine outside the garage, keys jingling near the laundry room’s door, and footsteps coming closer and closer to the kitchen. 

“What’re you cooking?” Mattheo asked you. “It smells nice.”

You hummed softly as he pulled you in for a kiss, pressing your hand against his cheek as he pressed his tongue in further. “Hi Matty.” you said, caressing his stained cheek. “Your cheek is bloody., my love”

“Just a project.” he murmured quietly to you. “Enzo had to clean it up.”

You chuckled quietly and looked down at the now bloody ground. “And you’re getting blood on my floor too.” 

Mattheo looked down at the floor before sighing quietly, walking back over to the garage and tossing his clothes into the washing machine. “Do we still have stain remover?” he asked you from the laundry room. There was a small shower that you two had installed in the laundry room to wash blood off, that and a bin of clean clothes to change back into. “Or the towels?”

“In the left cabinet.” you said, swirling the stew around in the pot. “Did you have fun at work today?”

Mattheo chuckled quietly, the shower running and washing the blood off. “Mhm, very fun.” he said to you. “Blaise had put a hit out on the guy. Pans was gonna take it at first, but I was closer. Plus it was the warehouse anyway.”

“The warehouse?” you asked, chuckling quietly. “You always get messy there.”

“Oh, definitely.” Mattheo laughed back. He had grabbed a towel to clean the blood off of the floor. “Enzo is really gonna kill me after this.”

You giggled quietly as you plated him a bowl of beef stew. “There’s beef stew to feed him if he comes over, he always falls for the food trick.” you said to him, the plate clinking against the table. “Theo dropped by and gave me a loin cut. I got quite a bit of meat out of it.”

“I wish I could’ve watched.” he murmured, pulling you in for another kiss before taking a bite of the stew. You giggled quietly as a soft moan escaped your mouth. “Perfect.”

“You always want to watch me cut meat.” you rolled your eyes at him, massaging his shoulders as he ate.

Mattheo shrugged and melted into your grasp almost immediately. “You’re really precise, you know.” he hummed out quietly 

You chuckled at that, kissing his cheek as you watched him eat his stew. “I seasoned it with some stuff.” you murmured, sitting on his lap as you explained the seasoning. “Rosemary, paprika, garlic and onion powder, brown sugar, salt.”

“You’re amazing.” he murmured, kissing your lips . “Absolutely perfect, you are.”

thank you so much for reading! if you want more murderer mattheo content, you can send in requests, and if you want more fluffy content as well, you can check out my main writing blog over here <3

© cainesrain 2025. do not copy, translate or claim any of my works as your own. reblogs + comments are so very appreciated! have a lovely day, love!

[sgiandubh]

He hates Sam and says he's stupid but boys his book to try to expose him.Sam collects the 💵💶💷 from her sale and she is left with a book that she says she is not interested in and with a minimal handful of notes on her blog.

Who is dumber of the two?!🫵

Dear Dumber Anon,

Please write in Spanish or Portuguese, next time. I will effortlessly translate it for free, I swear, and with great pleasure (but will answer in English, for the sake of good manners).

You mean Marple? Of course she was going to buy that poor book and I wouldn't be surprised if she even ordered it signed.

Sometimes people do strange things, you know. It's the persistence that gives me pause.

For example: I may be a mighty gourmet, but I hate andouillette with a passion. It's a French sausage made out of coarse pig intestines. If it's not properly cooked, it literally smells and tastes like shit on a shingle (not the beloved American Mid-Atlantic staple: just shit). Now why would I ask to join the Association Amicale des Amateurs d'Andouillette Authentique (The Friendly Club of Lovers of Authentic Andouillette), who very seriously grades every year the quality of this particular specialty and ferociously protects its traditional recipe? Just to endlessly bitch about it?

Thanks, but no thanks. I'd happily order my customary bavette (flank steak) cut of beef (always with a side of pommes Pont-Neuf) and a glass of Baux de Provence rosé wine. And hope the table conversation matches my pleasure. It always does, because in real life these people dwell in a galaxy far, far away from mine.

[fullasanegg]

Marinated steak with creamed corn

I love creamed corn and have to admit that it was this that drew me to this recipe, rather than the steak. This literally takes 20 minutes to cook and has very little prep which makes it a great alternative to beans on toast when you’re feeling lazy! The recipe by John Whaite that was written for hangar steak but I used bavette steak and it came out really well. It’s from his book ‘A flash in…

[pamietniko]

Photo Diary: The last 100 days

Days 83- 86

Visited Chicago for the first time ever. My boyfriend was flown out for a conference so I decided to tag along and explore the city on a budget! It was definitely freezing but I still had fun. Some of the highlights included: Eating a steak dinner at Bavette's, seeing Lake Michigan, the gothic architecture, and finally seeing Cloud Gate!

[thewanderlustchronicles34]

Alaskan Adventure - Day 1 Continued

Once we settled in to our hotel room at Pali in Seattle, we decided to explore and try out the hotel restaurant, The Hart and The Hunter, a laid back American diner which featured elevated diner classics and cocktails. I decided to go for the classic Grilled cheese and fries, with my partner going for the bavette steak, old bay jojos and chimichuri, indulging in the sticky toffee pudding for dessert. It was a delightful meal - an American diner with a twist! They are also known for their world famous butter biscuits which we tried for breakfast! The all day brunch is also worth a visit for, with great coffee and a terrific breakfast selection. I had a mushroom omelette with sourdough, with my partner having the eggs benedict and biscuits. It was packed which is always a good sign, well established amongst both locals and tourists. They also have an amazing library and lounge area, where you can rest and relax after a long day exploring Seattle.

[aardrian]

Amalfi: gin, aspide, pineapple, lime & ginger.

Gelsomino: jasmine infused gin, elderflower, lemon, egg white & matcha.

Spaghetto al Fumo: smoked spaghetti, pecorino & black pepper.

Pesce Spada alla Griglia: grilled swordfish, parsley, lemon & capers.

Finocchio al Forno: fennel, breadcrumbs, pecorino & sun dried tomatoes.

Tagliata al Pepe Verde: grilled bavette steak & green peppercorn sauce.

Gateau di Patate: potato, mixed salumi, breadcrumbs & parmigiano.

Colomba: it was a panettone, no matter what they called it, plus a sweet cream sauce thing.

Sbrisolona: cornmeal and almond as a very crumbly cookie-like cake-thing.

Double espresso with a twist.

@ DiTondo

[rabbitcruiser]

National Steak Day

Welcome to the sizzling world of National Steak Day! Prepare to sink your teeth into juicy details about this mouthwatering celebration. Whether you like your steak rare, medium, or well-done, this day is all about indulging in the deliciousness of a perfectly cooked piece of meat. So grab your barbecue tongs and let's dig in!

When is Steak Day?

It's national steak day on the 25th April.

A Cut Above the Rest: The Origins of National Steak Day

Every year on April 25th, meat lovers around the world unite to celebrate the delectable delight that is steak. But how did this carnivorous holiday come to be? Let's fire up the grill and find out!

The internet history of National Steak Day dates back to 2019 when the online world was buzzing with 78 mentions of this sizzling celebration. It quickly gained popularity among food enthusiasts, steakhouse connoisseurs, and grill masters who saw it as the perfect excuse to indulge in their favorite meaty treat.

Why April 25th, you ask? Well, it seems that this particular date holds a special place in the hearts (and stomachs) of steak lovers. Perhaps it's the arrival of spring, when the barbecue season officially kicks off, or maybe it's just a random day that someone chose because they couldn't wait any longer to sink their teeth into a juicy steak. Whatever the reason, we're glad National Steak Day exists!

Grillin' and Chillin': How to Celebrate National Steak Day

Celebrating National Steak Day is as easy as 1-2-3 (or rare-medium-well, if you prefer). Here are a few ways you can join in on the meaty festivities:

Fire up the grill: Take advantage of the beautiful weather (or brave the rain, if you're feeling adventurous) and fire up the grill. Whether you're a charcoal purist or a gas grill aficionado, the smoky flavors and sizzling sounds will make your taste buds dance with joy.

Try a new recipe: National Steak Day is the perfect opportunity to expand your steak horizons. Experiment with different marinades, rubs, and seasonings to create a flavor explosion in your mouth. From classic cuts like ribeye and filet mignon to lesser-known gems like bavette and tri-tip, the world of steak is vast and waiting to be explored.

Visit a steakhouse: If cooking isn't your forte (or you just don't feel like doing dishes), treat yourself to a mouthwatering meal at a local steakhouse. Sit back, relax, and let the professionals do the grilling while you indulge in a perfectly cooked steak.

Did You Know?

Did you know that the most mentions of National Steak Day were recorded on April 25th, 2019? It seems that meat lovers couldn't contain their excitement and took to the internet to express their love for this carnivorous celebration. Talk about a virtual feast!

History behind the term 'Steak'

19th century

The Rise of Steak

In the 19th century, the term 'steak' gained popularity as a way to refer to a cut of meat that is typically grilled or fried. It became a staple dish in Western cuisine and was commonly associated with American food culture. The word 'steak' originally derived from the Middle English word 'steik,' meaning a thick slice of meat or fish. This term slowly transformed over time to represent the juicy and flavorful cuts of beef that we know today.

1847

The Saloon Culture

During the mid-19th century, the rise of saloons in the United States contributed to the popularization of steak. Saloons were social establishments where people gathered to eat, drink, and socialize. These establishments often served steak as part of their menus, causing it to become intertwined with American social culture. The combination of beef's abundance in the United States and the growing popularity of saloons significantly influenced the perception and consumption of steak.

20th century

The Steakhouse Era

In the early 20th century, steak took on a new dimension with the rise of dedicated steakhouse restaurants. These establishments specialized in cooking and serving steaks, offering patrons an elevated dining experience centered around this beloved dish. The popularity of steakhouses soared, especially in the United States, where they became synonymous with fine dining and indulgence. This era solidified the steak's position as a symbol of luxury and culinary delight.

21st century

Steak in Modern Cuisine

In the 21st century, steak continues to hold a prominent place in the culinary world. It has evolved to accommodate diverse tastes and preferences. From traditional cuts like ribeye and filet mignon to innovative preparations such as sous vide and dry aging, steak has embraced innovation while honoring its roots. The popularity of steak remains high, with numerous variations and regional styles enjoyed globally. It remains a celebrated dish that epitomizes indulgence and gourmet craftsmanship.

Source

[wdwp]

Steak bavette is a beautiful name for a girl

[insiderzx]

Bavette steak and roasted garlic sauce

[grillingdutchman]

What is a Bavette Steak? Discover its flavorful and tender profile, a lesser-known cut worth exploring in your culinary adventures. Find all answers here! As a grill enthusiast, I am always looking for new and exciting meats to cook and add to my recipes. One meat that has recently caught my attention is Bavette steak. […]