The Bavette d’aloyau is a beef cut located between the sirloin and the flank. Sweet, rich and buttery in texture, this cult classic and sought-after cut is frequently served in the best Parisian bistros.

Expertly prepared by our butchers, this steak cut is best cooked whole over charcoal, an open fire, or seared in a hot pan.

There are no bells and whistles needed for this cult classic – just a squeeze of lemon and a good hit of salt will do.

You will receive two steak portions.