A chewy steak rather than a tender one, bavette is a classic bistro cut.
- 4 Tbsp. butter
- 2 Tbsp. vegetable oil
- 4 (8-oz.) skirt steaks
- Freshly ground black pepper
- 6 large shallots, peeled and finely chopped
- 1⁄2 cup red wine vinegar
Heat 1 tbsp butter and oil in a large cast-iron skillet over medium-high heat. Trim and season the steaks. Then cook them, two at a time, until medium rare, 3–4 minutes per side. Transfer steaks to a plate and cover with aluminum foil. Add shallots to skillet and cook, stirring frequently, over medium-high heat until they soften and brown, about 5 minutes. Add vinegar and cook until skillet is almost dry, 4 minutes. Remove pan from heat, stir in remaining butter, pour in any meat juices that have accumulated while steaks rested, season with salt and pepper, and spoon over steaks.