The Bavette steak, or flap steak, is similar in texture to a skirt steak. It is located close the flank steak and is cut from the bottom of the sirloin. It is often confused with flank and skirt steak since it comes from the lower chest and abdominal wall. Bavette is a French term that means “bib.” In Colombia, the bavette steak is called sobrebarriga, which means “over the belly.”

Beefy and rich, this butcher cut will be unlike anything you've tried, with tenderness that delivers every time.

Just as you can cook spectacular steaks on your grill—especially now since Prime meats are often available online—you can replicate some of steakhouses’ most popular accompaniments at home, too. Here are some of our nominees.