The Bavette features an incredibly loose, coarse muscle structure that acts like a sponge for liquid seasonings. Calculate optimal marinating times based on diffusion physics.

Master Rule: Marinade penetration follows the square root of time. A 4-hour soak achieves 50% more depth than a 1.5-hour soak, not proportionally more.

Configure Parameters

4 hours
1.5 inches

Calculated Targets

Flavor Penetration Depth
0.45 inches
Estimated depth the marinade will reach from each surface.
Core Unmarinated
0.60 inches
Surface Texture Risk
Low
Optimal Sear Temp
550°F
A contextual tip that changes based on input values.

Marinade Penetration over Time

Hours Estimated Depth Acid Damage Risk
2 Hours 0.31 inches None
4 Hours 0.44 inches Low
8 Hours 0.62 inches Medium
12 Hours 0.76 inches High

Precision Master Protocol

  1. 1
    Step 1: Whisk your marinade ingredients, balancing salt, acid, and fat.
  2. 2
    Step 2: Submerge the Bavette fully, removing air if using a bag.
  3. 3
    Step 3: Refrigerate for the calculated duration.
  4. 4
    Step 4: Remove and thoroughly wipe off excess liquid before searing to prevent steaming.
  5. 5
    Step 5: Grill over high direct heat, then slice thinly across the coarse grain.
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