How to Cook Beef Bavette (Vacio) at Home: A South American Steak Guide

If you’re craving a true taste of Argentina or Uruguay, few cuts capture the flavour and character of South American beef like bavette (vacío). Tender, richly marbled, and full of beefy depth, this cut is perfect for a high-impact steak night at home. Whether it’s for a special occasion or just indulging in premium beef.

With a few simple techniques, you can achieve the perfect sear, preserve its juiciness, and serve it with traditional Argentine flair. Here’s your complete guide to cooking Uruguayan Bavette – Vacío.

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What is Beef Bavette (Vacío)?

Bavette is a long, flat cut taken from the flank or abdominal area of the cow. In Argentina and Uruguay, it’s commonly known as vacío, prized for its intense beefy flavour and slightly looser texture than the tenderloin.

• Where it comes from: The cut runs along the side of the cow, near the lower belly. Unlike tenderloin, it has more connective tissue, giving it a distinctive texture.

• Why it’s so flavourful: The marbling and grain make it perfect for high-heat cooking methods like grilling or pan-searing. Its bold flavour holds up to simple seasonings and chimichurri.

• Why it’s popular in Argentina/Uruguay: Vacío is a barbecue staple, often grilled on a parrilla and enjoyed sliced thin with fresh chimichurri and rustic sides.

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Why Bavette Needs to Be Cooked Differently

Bavette is delicious but requires a slightly different approach than traditional thick steaks:

• Grain direction: Always cook and slice against the grain. This shortens muscle fibers and ensures tenderness.

• High heat, short cook: Quick searing preserves juiciness while developing a beautiful crust.

• Common mistakes: Overcooking or slicing with the grain can make this cut tough. Follow the simple steps below to get it right every time.

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How to Cook Beef Bavette (Pan & Grill)

Ingredients (Serves 2)

• 500g Uruguayan Bavette – Vacío

• 1 tsp Premium Semi-coarse Salt

• Freshly ground black pepper

• 2 tbsp olive oil

• 2 cloves garlic, lightly crushed

• Fresh rosemary or thyme

• 30g butter

• Optional: Gourmet Chimichurri Classic,roasted potatoes, simple green salad

• Optional wine pairing: Luigi Bosca de Sangre Malbec or Rutini Collection Cabernet Franc

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Method

1. Bring bavette to room temperature
   Remove from the fridge 30 minutes before cooking for even results.

2. Prep the steak
   Pat dry and lightly coat with olive oil. Season generously with Premium Semi-coarse Salt and freshly ground black pepper.

3. Heat your pan or grill
   Use a heavy frying pan or preheated grill on high. The goal is a caramelised crust.

4. Sear the bavette
   Cook 2–4 minutes per side for medium-rare (see doneness guide below). In the last minute, add garlic, herbs, and butter, spooning it over the meat.

5. Rest the steak
   Allow 5–10 minutes to rest before slicing to lock in juices.

6. Slice against the grain
   Cut thinly against the grain for maximum tenderness. This is the key step — slicing incorrectly can make even the best bavette tough.

7. Serve
   Pair with chimichurri, roasted potatoes, a green salad, and your choice of wine.

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How Long to Cook Bavette (By Thickness / Weight)

Tip: Use a meat thermometer if unsure. Medium-rare is recommended: 52–54°C internal temperature.

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What to Serve with Bavette

• Chimichurri: Bright, herby, and essential for Argentine-style steak. Use Gourmet Chimichurri Classic.

• Potatoes & salad: Roasted baby potatoes, grilled vegetables, or a simple green salad.

• Wine pairing:

  • Luigi Bosca de Sangre Malbec: Fruity, medium-bodied, complements beef richness.

  • Rutini Collection Cabernet Franc: Slightly bolder tannins, highlights the bavette’s flavour.

  • Luigi Bosca Finca La Linda Malbec: Lighter, elegant, great with thinner cuts or smaller portions.

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Tips & Tricks

• Slice against the grain — this is the single most important step.

• Don’t overcrowd the pan; sear in batches if needed.

• Rest the steak before slicing — it keeps juices inside.

• Simple seasoning is best; the bavette itself is packed with flavour.

• Marinades are optional, but olive oil, garlic, and herbs enhance the natural taste.

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Where to Buy Bavette Steak

Get your premium Uruguayan Bavette – Vacío delivered straight to your door:
Order Now

Complement with:

• Premium Semi-coarse Salt

• Gourmet Chimichurri Classic

• Luigi Bosca de Sangre Malbec

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Whether you’re hosting a special dinner or treating yourself to premium beef at home, Uruguayan Bavette – Vacío delivers authentic South American flavour, simple cooking, and a luxurious dining experience.