Name: Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 pound Bavette Steak; 1 Tbsp Olive or Vegetable Oil; 1 tsp Kosher Salt; 1 tsp Ground Black Pepper; 1/2 tsp Garlic Herb Blend Seasoning of Choice; 1/4 cup Whiskey; 2 Tbsp Butter; 2–3 cloves Whole Garlic, peeled; 2 tsp Fresh Thyme, minced; 1 Tbsp Dijon Mustard; 1/2 cup Heavy Whipping Cream (Alternatively, Half and Half can be used, but sauce will be thinner); 1/4–1/2 cup Beef Broth, to thin if desired; Ground Black Pepper, to taste

If you’re craving a steak experience that’s a little out of the ordinary but still incredibly approachable, this Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe is your new go-to. The bavette steak, with its rich beefy flavor and tender texture, seared just right in a cast iron skillet, combines beautifully with a luscious whiskey garlic cream sauce that’s both comforting and a touch fancy. It’s a dish that works whether you’re impressing friends on a weekend dinner or just treating yourself after a long day.

What really makes this recipe stand out for me is how the whiskey adds a subtle depth that plays so well with the richness of the cream and the savory garlic and thyme. I love that all you need is a single skillet to get impressive, restaurant-worthy flavors without fancy equipment or hours in the kitchen. Whether you’re a seasoned home cook or just starting out, you’ll find that the Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe is a delicious way to elevate a weeknight meal into something special.

Ingredients You’ll Need

These ingredients are simple but thoughtfully selected to create a perfect balance of flavor and texture. The bavette steak’s strong beef flavor needs minimal seasoning to shine, while the garlic and whiskey in the sauce bring in layers of aromatic richness.

Bavette Steak: A flavorful cut that’s similar to flank but more tender when cooked right, perfect for quick cast iron searing.
Olive or Vegetable Oil: Helps get a good sear without smoking too much; I usually reach for olive oil for extra flavor.
Kosher Salt: Essential for seasoning the meat and bringing out natural flavors.
Ground Black Pepper: Adds subtle heat and complements the whiskey in the sauce nicely.
Garlic Herb Blend Seasoning: A quick shortcut to add flavor complexity without measuring out multiple spices.
Whiskey: The star in the sauce, giving a warm, slightly sweet note that balances the rich cream.
Butter: For richness in the sauce and helps mellow the whiskey.
Whole Garlic Cloves: Peeled and gently cooked to bring mellow garlic flavor without bitterness.
Fresh Thyme: Its earthy, lemony brightness keeps the sauce from feeling too heavy.
Dijon Mustard: Adds a subtle tang that cuts through the richness.
Heavy Whipping Cream: Creates a luscious, thick sauce; you can use half and half but expect a lighter consistency.
Beef Broth: Used to thin out the sauce to your preferred consistency without watering down flavor.

Variations

I enjoy playing around with this recipe depending on what I have on hand or my mood. Don’t hesitate to make it your own – a personal touch always makes the dish more enjoyable!

Spicy Kick: Adding a pinch of smoked paprika or cayenne pepper to the seasoning mix gave it a smoky heat I absolutely loved.
Herb Swap: I sometimes switch thyme for rosemary or tarragon in the sauce for a different herbal note that pairs beautifully with beef.
Non-Alcoholic Version: If you want to skip the whiskey, a splash of apple cider vinegar or lemon juice with a drop of maple syrup can mimic that sweet-tart complexity.
Mustard Variation: Try whole grain mustard instead of Dijon for a bit of texture and milder flavor.
Lower Fat Sauce: Half and half works well, just expect a saucier but less thick finish.

How to Make Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe

Step 1: Prepping and Searing the Bavette Steak

Start by patting your bavette steak dry with paper towels – this is key to getting a good sear. Rub it with olive oil, kosher salt, black pepper, and your garlic herb seasoning, covering both sides evenly. Heat your cast iron skillet over medium-high heat until it’s smoking hot (this usually takes about 5 minutes). Place the steak in the skillet– listen for that satisfying sizzle – it means you’re on the right track. Sear for about 3-4 minutes on each side for medium-rare, adjusting time based on thickness and your preferred doneness. Don’t move the steak around too much; let it develop a nice crust. After searing, transfer it to a resting plate and tent loosely with foil for about 10 minutes while you make the sauce.

Step 2: Crafting the Whiskey Garlic Cream Sauce

With the skillet still warm, reduce heat to medium and add butter. Toss in the whole peeled garlic cloves and minced thyme, cooking gently until garlic softens and smells sweet but not browned– about 2 minutes. Carefully pour in the whiskey and let it simmer, scraping up any brown bits from the pan (those add tons of flavor). It’s important to let the alcohol cook off, so give it a minute or two to reduce slightly. Stir in Dijon mustard, followed by the heavy cream, letting everything meld together into a creamy sauce. If your sauce looks too thick, add beef broth a little at a time until you reach your favorite consistency. Season with freshly ground black pepper to taste.

Step 3: Serving Up Your Steak

Slice your bavette steak thinly across the grain (this ensures maximum tenderness) and plate it. Spoon that beautiful whiskey garlic cream sauce generously over the steak – it’s the perfect balance of smoky, creamy, and savory. Don’t forget to drizzle any pan juices left in the skillet; they’re liquid gold!

How to Serve Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe

Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe - Recipe Image

Garnishes

I love finishing the dish with a sprinkle of fresh thyme leaves and a tiny pinch of flaky sea salt to add texture and brighten the rich flavor. Sometimes I add a few chopped chives for a hint of oniony freshness. These simple touches bring the dish to life visually and flavor-wise.

Side Dishes

For sides, creamy mashed potatoes or garlic roasted fingerling potatoes are a classic match that soak up the sauce wonderfully. On the greener side, I recommend sautéed spinach or roasted asparagus tossed with lemon zest to cut through the richness. A crisp green salad with a light vinaigrette rounds out the plate nicely.

Creative Ways to Present

For special occasions, I’ve plated this steak family-style on a large wooden board with sliced steak fanned out and sauce drizzled artistically. Adding roasted garlic bulbs and sprigs of thyme not only looks beautiful but lets guests customize their bites. You might also serve it with a side of grilled crusty bread to mop up that sauce — it’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I like to store leftover steak slices and sauce separately in airtight containers to keep flavors fresh. The steak stays tender and juicy, and the sauce holds up well for up to 3 days in the fridge. Just keep everything chilled promptly after serving.

Freezing

If you want to freeze extra portions, freeze the steak and sauce separately in freezer-safe containers or bags. I’ve found the sauce freezes nicely but may separate slightly—just whisk it well when reheating to bring back that creamy texture. Frozen, they keep well for about 1-2 months.

Reheating

To reheat, I gently warm the sauce over low heat on the stove, stirring frequently. For the steak, I prefer reheating in a low oven (around 275°F) wrapped in foil – this method keeps it from drying out better than the microwave. Once warmed, layer the steak and sauce together for a perfect leftover meal.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While bavette steak is recommended for its flavor and texture, you can substitute flank, skirt, or hanger steak. Just make sure to slice thinly against the grain to keep it tender.
What type of whiskey works best in the sauce?

I prefer a smooth, slightly sweet bourbon or blended whiskey for this sauce as it complements the cream and garlic nicely without overpowering the dish. Avoid heavily peated Scotch whiskies as their smokiness might clash.
Can I make the whiskey garlic cream sauce ahead of time?

You can prepare the sauce a few hours in advance and gently reheat it when the steak is ready. Just make sure to stir well and adjust consistency with a little broth or cream if it thickens too much.
How do I know when the bavette steak is cooked perfectly?

Use a meat thermometer for best results—medium rare is around 130-135°F. Bavette is best enjoyed medium rare to medium to stay tender and juicy. Resting the steak after searing also helps even out the juices.
Can I use half and half instead of heavy cream in the sauce?

Yes, you can! The sauce will be less thick and rich but still delicious. Just keep an eye on the texture and adjust with beef broth as needed.

Final Thoughts

This Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe has become one of those dishes I reach for when I want something that feels indulgent but is simple enough for a weeknight. The deep, smoky sear on the bavette paired with that creamy whiskey sauce creates a flavor combo that’s truly memorable. If you’re looking to impress yourself or loved ones with something hearty, flavorful, and just a little bit special, give this recipe a try — I promise you won’t regret it.