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Perfect Uruguayan Bavette – Vacío: BBQ & Oven Guide
Looking for a steak that’s bursting with flavour, tender when sliced correctly, and perfect for a special dinner? Our Uruguayan Bavette – Vacío delivers an authentic South American experience in your own kitchen. With its rich beefy taste and natural marbling, bavette is ideal for the BBQ, but it can also be roasted in the oven if needed. This guide will show you how to cook it perfectly every time.
Why Bavette (Vacío) is Special
Bavette, also called vacío, is a long, flat cut from the cow’s flank. Unlike ribeye or fillet, its appeal comes from intense beefy flavour rather than extreme tenderness. It’s popular in Argentina and Uruguay, often grilled over a wood-fired parrilla and served sliced thin with chimichurri.
Key points for success:
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Cook quickly over high heat to get a caramelised crust.
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Slice against the grain to break the muscle fibres, ensuring tenderness.
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Don’t overcook — medium-rare brings out the best flavour and texture.
Method: BBQ or Oven
BBQ Method (Recommended)
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Bring to room temperature: Remove the bavette from the fridge 30–40 minutes before cooking.
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Season: Pat dry, rub with olive oil, and season generously with salt and pepper.
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Preheat BBQ: Heat to high, ensuring the grates are hot.
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Sear: Cook steak 3–4 minutes per side (depending on thickness) to develop a rich crust. Add garlic and herbs near the end for aroma.
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Rest: Remove from heat and rest for 5–10 minutes.
Oven Method
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Preheat oven: Set to 200°C (180°C fan).
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Sear first: Heat a heavy pan on high heat with olive oil, sear steak 2–3 minutes per side.
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Finish in oven: Transfer the pan to the oven for 4–8 minutes depending on thickness and desired doneness.
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Rest: Let steak rest 5–10 minutes before slicing.
Doneness & Internal Temperature Guide
| Doneness | Internal Temp | Approx. Weight / Thickness | Notes |
|---|---|---|---|
| Rare | 48–50°C | 250–300g steak | Very soft, cool centre |
| Medium-Rare (recommended) | 52–54°C | 250–300g steak | Juicy, full beef flavour |
| Medium | 56–58°C | 250–300g steak | Slightly firmer, still tender |
| Medium-Well | 60–63°C | 250–300g steak | Less pink, firmer texture |
| Well Done | 65°C+ | 250–300g steak | Fully cooked; may lose tenderness |
Tips:
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Always slice against the grain to break fibres.
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Resting is crucial to retain juices.
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Adjust times slightly for thicker or thinner steaks.
How to Serve
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Slice the bavette thinly across the grain.
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Serve with roasted potatoes, salad, or chimichurri.
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Pair with a glass of Malbec or Cabernet Sauvignon — fruity notes enhance the beef’s natural flavours.
Tips & Tricks from Casa Argentina
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Bavette is more flavourful than tenderloin; proper slicing ensures tenderness.
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Marinate lightly or simply season — the cut speaks for itself.
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Leftover portions can be frozen and cooked later for another delicious meal.
