
Rosé
True rosé wines are dry, crisp and delicious. They combine the crisp, refreshing characteristics of a white wine with hints of red wine flavor. Don’t be scared to drink pink!
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LGCM / Recipes / Beef Recipes / Pan Seared Sirloin Bavette Steak
Sirloin Bavette Steaks are a lesser known cut of meat from the beef sirloin. These steaks are similar to flank or skirt steaks, but are a little thicker and have great flavor! Pan sear these steaks and baste them with a delicious mixture of butter and garlic for rich flavor using this easy recipe. What’s your favorite use for Sirloin Bavettes? Let us know in the comments below.
Moderately season the steaks with the Steak and Roast Rub on all sides.
Heat a pan to medium heat and add the oil to the pan once hot. Place the seasoned steaks in the pan and cook for five minutes.
After five minutes, flip the steaks and add butter and crushed garlic to the pan. Melt the butter and combine with drippings from beef and remaining oil. If desired, you can also add fresh herbs to the mixture.
Once butter is melted, baste the top of the steaks with the liquid mixture. This will add extra flavor to the steaks.
Cook the steaks for an additional five minutes or until they reach medium doneness. Do not cook beyond medium!
Remove from heat and let rest for five minutes. Thinly slice the steaks against the grain of the meat for serving.
Enjoy!
True rosé wines are dry, crisp and delicious. They combine the crisp, refreshing characteristics of a white wine with hints of red wine flavor. Don’t be scared to drink pink!
Syrah (or Shiraz) can be full of ripe red fruits when made in warm climates like Australia, or packed with dark fruit and leather notes when produced in cooler climates. Both styles are delicious and great with food!