 I'd like to show you how to get a perfect sear on a bavette in a Lake Crisay enameled cast iron skillet. Now make sure the meat is really really dry and season it aggressively with salt and pepper. Preheat the skillet over high heat with just a little bit of oil to coat the bottom of the pan. Add the steak and apply even pressure so you get nice even sear. Let that go for about two minutes and then flip when the steak easily releases and is golden brown. And do the same on the other side and sear to desired temperature. Allow it to rest for about five minutes and then slice thinly across the grain. Sauté the steak until it's golden brown.