Method

• In small bowl, combine garlic, olive oil, rosemary, thyme, smoked paprika (if using), salt and pepper. Rub mixture all over bavette steak and let marinate at room temperature for about 30 minutes.
• Preheat oven to 200°C. Heat heavy oven-safe pan (like cast iron) over medium-high heat. Add 1 Tbsp of olive oil or butter to pan.
• Sear bavette steak for about 2-3 minutes per side, until it develops a deep, golden-brown crust.
• Once seared, place pan with steak into preheated oven. Roast for about 6-8 minutes for medium-rare (adjust the time if you prefer it more done), or until the internal temperature reaches 54-57°C. Add butter to pan in last minute of cooking to baste steak.
• Remove steak from oven, transfer to cutting board and let rest for 5-10 minutes to allow juices to redistribute.
• Slice steak against grain into thin slices for maximum tenderness.
• Serve with herbs, a sprinkle of smoked paprika or chilli powder or drizzle with balsamic vinegar over top for an extra burst of flavour.