Print

Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe

Print Recipe

★★★★★

4.8 from 144 reviews

A flavorful cast iron bavette steak cooked to perfection and served with a rich whiskey garlic cream sauce. This recipe combines the tenderness of bavette steak with a creamy, aromatic sauce made from whiskey, garlic, thyme, and Dijon mustard, offering a decadent yet simple dish perfect for special dinners or a hearty meal.

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 (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

Instructions

  1. Prepare the Steak: Pat the bavette steak dry with paper towels. Rub olive or vegetable oil evenly over the steak. Season both sides with kosher salt, ground black pepper, and garlic herb blend seasoning.
  2. Heat the Cast Iron Skillet: Place a cast iron skillet over medium-high heat until very hot to ensure a good sear.
  3. Cook the Steak: Add the seasoned bavette steak to the hot skillet. Sear the steak for about 3-4 minutes per side for medium-rare, adjusting the time slightly depending on steak thickness and desired doneness. Remove the steak from skillet and let it rest.
  4. Make the Whiskey Garlic Cream Sauce: In the same skillet, reduce heat to medium and add butter and peeled garlic cloves. Cook briefly until garlic is fragrant but not browned.
  5. Deglaze with Whiskey: Pour in the whiskey carefully to deglaze the pan, scraping up any browned bits from the bottom. Let the whiskey reduce slightly for about 1-2 minutes.
  6. Add Flavorings: Stir in minced fresh thyme and Dijon mustard, mixing well to combine.
  7. Create the Cream Sauce: Add heavy whipping cream and stir. If the sauce is too thick, add beef broth gradually (1/4 to 1/2 cup) to reach desired consistency. Season with ground black pepper to taste.
  8. Finish and Serve: Once the sauce is heated through and slightly thickened, slice the rested bavette steak against the grain. Serve slices topped with the whiskey garlic cream sauce.

Notes

  • Let the steak rest for at least 5 minutes after cooking to retain juices.
  • Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium.
  • If you prefer a less potent whiskey flavor, allow the whiskey to reduce longer.
  • The garlic herb seasoning can be adjusted or omitted according to taste preferences.
  • Half and half can be used instead of heavy cream for a lighter sauce but it will be less thick.
  • Use a well-seasoned cast iron skillet for best searing results.

Keywords: bavette steak, whiskey garlic cream sauce, cast iron steak, steak recipe, creamy steak sauce, stovetop steak

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