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 (can substitute with Half and Half for a lighter consistency); 1/4–1/2 cup Beef Broth, to thin if desired; Ground Black Pepper, to taste

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If you’re craving a steak dinner that’s bursting with flavor but still easy enough for a weeknight, this Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe is an absolute must-try. The bavette cut is wonderfully tender with a rich, beefy taste, and cooking it in a hot cast iron skillet gives you that perfect sear every time. Then, topping it with the creamy, garlicky whiskey sauce? Well, that’s just a game-changer that elevates the dish to restaurant-quality territory without the fuss.

I’ve made this recipe more times than I can count, especially when friends drop by unexpectedly or when I want to treat myself without spending hours in the kitchen. The whiskey garlic cream sauce is surprisingly straightforward but packs a ton of depth—its silky texture cuts through the richness of the steak beautifully. Trust me, once you nail this Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe, it’ll quickly become one of your go-to favorites.

Ingredients You’ll Need

All the ingredients here complement each other to create a beautiful balance of savory, creamy, and smoky flavors. When picking your bavette steak, look for good marbling—this ensures juicy, flavorful bites. Fresh herbs and quality whiskey make a huge difference in the sauce, so don’t skimp on those!

Bavette Steak: This cut is prized for its rich flavor; look for around 1.5 pounds for 2–3 servings.
Olive or Vegetable Oil: Helps get a great sear without burning; high smoke point oils work best.
Kosher Salt: Essential for seasoning and enhancing natural beef flavors.
Ground Black Pepper: Freshly cracked for best aroma and kick.
Garlic Herb Blend Seasoning: Adds a subtle extra layer of flavor; you can adjust to your taste.
Whiskey: Choose a good quality bottle you enjoy sipping—its flavors come through in the sauce.
Butter: Creates that luscious mouthfeel in the sauce and helps marry the flavors.
Whole Garlic Cloves: Roasting them gently in the sauce mellows their flavor perfectly.
Fresh Thyme: Brings a bright, herbal note that lifts the sauce.
Dijon Mustard: Adds a bit of sharpness and complexity to balance richness.
Heavy Whipping Cream: Thickens the sauce and adds creamy indulgence; half-and-half can work but with thinner sauce.
Beef Broth: Used to adjust sauce thickness; homemade or low-sodium is ideal.

Variations

Honestly, I love making this Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe my own. Depending on the season or the mood, you can tweak it in a few ways to keep things fresh and exciting—whether that means swapping herbs or making it a bit lighter.

Spicy Kick: I sometimes add a pinch of red pepper flakes to the sauce for a subtle heat that pairs amazingly with the creamy texture.
Herb Swap: If you don’t have thyme, rosemary or tarragon both work beautifully and offer a different flavor profile.
Whiskey-Free: For those who prefer to avoid alcohol, you can substitute the whiskey with apple cider vinegar and a touch of maple syrup for sweetness.
Lighter Sauce: Using half-and-half instead of heavy cream keeps the sauce lighter; just remember it won’t be quite as thick.
Vegetarian Sauce: For a vegetarian spin, try making the sauce with vegetable broth and vegan butter substitutes—still delicious!

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

Step 1: Prep and Season Your Bavette Steak

First things first—take your bavette steak out of the fridge about 30 minutes before cooking so it can come to room temperature. This helps with even cooking. Pat it dry with paper towels, then rub it all over with olive oil. Season generously with kosher salt, black pepper, and your garlic herb blend. Trust me, don’t be shy with the seasoning here—this is where you build your flavor foundation.

Step 2: Sear the Steak in Your Cast Iron Skillet

Heat your cast iron skillet over medium-high heat until it’s smoking hot—this is key for that perfect crust. Add a splash of oil, then carefully lay down the steak. Don’t move it around—let it sear well on one side for about 4-5 minutes. Flip and sear the other side another 4 minutes or so, depending on thickness and your preferred doneness. For me, medium-rare is where bavette really shines.

Pro tip: Use tongs for flipping and don’t poke holes with a fork—you want to keep those delicious juices sealed in!

Step 3: Rest and Slice Against the Grain

After searing, transfer the steak to a cutting board and tent loosely with foil. Let it rest for at least 10 minutes—this step is crucial so the juices redistribute and don’t run out when you cut it. When ready, slice thinly against the grain. This makes every bite tender and oh-so-easy to chew.

Step 4: Make the Whiskey Garlic Cream Sauce

While your steak is resting, clean out the skillet but leave any browned bits behind—they’re flavor gold. Melt butter over medium heat, add your peeled garlic cloves and fresh thyme, and sauté until fragrant. Pour in the whiskey carefully (watch for flames!) and let it reduce by about half.

Stir in the Dijon mustard and then slowly whisk in the heavy cream. Simmer gently until the sauce thickens, about 3-5 minutes. If it gets too thick, thin it out with a splash of beef broth until you reach silky perfection. Season with freshly ground black pepper to taste.

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 topping the steak with a sprinkle of fresh thyme leaves right before serving—it’s simple but adds that fresh aroma that makes the dish pop. Sometimes I throw on a little flaked sea salt for an extra crunch and subtle burst of saltiness. If you want to get fancy, some crispy shallots or a few microgreens work beautifully too.

Side Dishes

For sides, I’m a sucker for classic roasted garlic mashed potatoes—they soak up all that luscious sauce like a dream. Roasted asparagus or sautéed green beans seasoned with lemon zest add a nice fresh contrast to the richness of the steak and cream sauce. If you want a heartier plate, creamy polenta or buttery mushrooms also pair beautifully.

Creative Ways to Present

Once, for a more festive dinner, I arranged the sliced bavette fan-style on a warm plate, drizzled the whiskey garlic cream sauce across the top, and garnished with sprigs of fresh thyme and edible flowers. It instantly elevated the vibe! You could also serve the sauce on the side in a little ramekin so guests can add as much as they like—perfect for dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftover bavette steak stores really well in an airtight container in the fridge for up to 3 days. I like to keep the steak and sauce separate when I store them to keep textures at their best. When you pack them together, the steak can get a bit soggy if left to soak.

Freezing

If you’re freezing, slice the steak first and wrap it tightly with plastic wrap then foil to prevent freezer burn. The whiskey garlic cream sauce can also be frozen in a small container, but because cream sauces sometimes separate after freezing, you’ll want to reheat gently and whisk it back together.

Reheating

When reheating leftovers, I prefer warming the steak slices in a low oven or covered skillet with a splash of broth or water to retain moisture. For the sauce, warm it slowly over low heat, whisking often until it’s smooth and heated through—avoid microwave reheating if you can, as it might separate.

FAQs

What is bavette steak and how is it different?

Bavette steak, also called flap steak, is a flavorful, relatively thin cut from the bottom sirloin. It has a looser grain than some steaks, which is why slicing against the grain is important for tenderness. It’s less expensive than ribeye but just as tasty when cooked right.
Can I use a different type of whiskey in this recipe?

Absolutely! The whiskey in the sauce adds character, so use one you love. Bourbon, rye, or even a milder Irish whiskey work well—the flavor differences can subtly shift the sauce’s taste.
How do I know when my bavette steak is done?

Since bavette is best medium-rare to medium, use a meat thermometer to check for an internal temperature of 130–135°F for medium-rare or 135–140°F for medium. Let it rest after cooking, and the temperature will rise a few degrees.
Can I prepare the whiskey garlic cream sauce ahead of time?

You can make the sauce up to a day ahead and store it in the fridge. Reheat it gently on the stove before serving, whisking to get it back to a smooth consistency.
What should I serve with this Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe?

Classic roasted potatoes, sautéed greens, or creamy polenta complement the steak beautifully. The key is choosing sides that can soak up the delicious cream sauce without overpowering the steak.

Final Thoughts

This Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe holds a special place in my heart—and my dinner rotation. It’s the kind of dish that feels both indulgent and comforting, yet doesn’t require being a professional chef to pull off. I love how the deep, smoky sear contrasts with the silky, flavorful sauce—it always impresses without stress. If you give this recipe a try, be sure to savor every bite and share it with someone you love. I promise you’ll be coming back for seconds!