Bavette steak, which for some unfortunate reason is also called “flap meat,” is similar and texture and flavor to a flank steak. It’s taken from a section above the flank in the loin area. Traditionally, it’s cooked quickly over high heat, but after 2 hours in the Anova Sous Vide Precision Cooker at 130ºF, we’ve decided it’s the best steak ever. Cut this steak across the grain to maintain tenderness.