Ingredients
6 tbsp vegetable oil 
450g bavette steak - either whole or 2 x 225g  
Oil 
½ tsp salt 
1 tsp steak seasoning (I like Schwartz bbq seasoning but use whatever you prefer) 
Black pepper, freshly ground 

Method
Remove the steaks from the fridge and coat with the salt, seasoning and black pepper.  Leave to one side for 1 hour to cure and come up to room temp. 

If you are cooking inside, put a pan on a high heat and when smoking hot add 2 tsp oil followed swiftly by the steaks, one at a time, moving them for the first few seconds so they don’t stick. Now leave the steaks alone for 2-3 minutes to develop the deep dark crust. Turn the steak over and repeat. 

Remove from the heat and allow to rest in a warm oven. 

Alternatively to braai, heat your coals until they are white and extremely hot.  Place the bavette on the grid on direct heat and cook for 3-4 minutes. Turn the steak over and cook the other side for 2-3 minutes.  Remove to a warm pan and cover with either a lid or with foil to rest for 5 minutes. 

However you have cooked the steak, bavette should be cut against the grain for the most tender meat.  Sprinkle with a little salt once cut and serve.