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Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe

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★★★★★

4.6 from 135 reviews

This Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is a rich and flavorful dish featuring a tender bavette steak seared to perfection in a cast iron skillet, accompanied by a creamy sauce infused with whiskey, garlic, and fresh thyme. Perfect for a special weekday dinner or impressing guests, this recipe combines hearty meat with a decadent sauce that balances smoky, savory, and herbal notes.

Ingredients

Scale

Bavette Steak

  • 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

Whiskey Garlic Cream Sauce

  • 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

Instructions

  1. Prepare the Steak: Pat the bavette steak dry with paper towels. Rub both sides of the steak with olive or vegetable oil, then season evenly with kosher salt, ground black pepper, and garlic herb blend seasoning to infuse flavor.
  2. Heat the Cast Iron Skillet: Place a cast iron skillet over medium-high heat until very hot. This ensures a perfect sear with a flavorful crust.
  3. Sear the Steak: Add the seasoned bavette steak to the hot skillet and cook undisturbed for about 4-5 minutes on the first side until a deep brown crust forms. Flip and sear the other side for another 4-5 minutes for medium-rare, adjusting time slightly for desired doneness.
  4. Rest the Steak: Remove the steak from the skillet and let it rest on a cutting board tented with foil for about 5-10 minutes. This allows the juices to redistribute for a tender, juicy bite.
  5. Start the Whiskey Garlic Cream Sauce: In the same skillet, reduce heat to medium and add butter. Once melted, add the whole peeled garlic cloves and sauté gently until fragrant and lightly golden, about 2-3 minutes.
  6. Deglaze with Whiskey: Carefully pour in the whiskey to deglaze the pan, scraping up any browned bits from the skillet bottom. Allow the alcohol to burn off and the liquid to reduce slightly, about 2 minutes.
  7. Add Thyme and Mustard: Stir in the minced fresh thyme and Dijon mustard, combining fully to build flavor in the sauce.
  8. Incorporate Cream and Broth: Slowly pour in the heavy whipping cream and stir the sauce until it begins to thicken. If the sauce is too thick, add beef broth a little at a time to reach the desired consistency.
  9. Season the Sauce: Finish the sauce with freshly ground black pepper to taste. Remove garlic cloves if preferred or leave in for extra flavor.
  10. Serve: Slice the bavette steak against the grain and plate it. Spoon the whiskey garlic cream sauce generously over the steak and serve immediately while warm.

Notes

  • To achieve a perfect medium-rare, aim for an internal temperature of 130°F (54°C) when grilling the steak.
  • Resting the steak is crucial for juicy meat; do not skip this step.
  • You can substitute the bavette steak with flank steak or skirt steak if preferred.
  • Use caution when adding whiskey to the hot pan as the alcohol may ignite briefly.
  • If you prefer a thicker sauce, reduce the cream further or omit beef broth.
  • Half and Half can be used instead of heavy cream for a lighter sauce, though it will be less creamy.
  • Leftover sauce can be stored in the refrigerator and gently reheated.

Keywords: Bavette steak, whiskey cream sauce, cast iron steak recipe, garlic cream sauce, easy steak dinner, stovetop steak

Find it online: https://mjrecipe.com/cast-iron-bavette-steak-with-whiskey-garlic-cream-sauce-recipe/