Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe

I absolutely love how this Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe comes together—it’s a flavor-packed dinner that feels fancy yet is surprisingly easy to pull off on a weeknight. The rich, juicy bavette steak seared perfectly in a cast iron skillet pairs beautifully with that luscious whiskey garlic cream sauce, which adds a smooth, slightly smoky kick. If you’re looking for a recipe that’ll impress without stressing you out, you’ll find this one really hits the spot!

When I first tried this, I was amazed at how a few simple ingredients could turn into something that feels restaurant-quality at home. Plus, bavette steak is budget-friendly compared to other cuts, so it’s a win-win. Trust me, once you make this Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe, you’ll have a new favorite to pull out whenever you want something special without the fuss.

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Ingredients You’ll Need

These ingredients come together to balance savory steak with a smooth, creamy sauce that has just a touch of warmth from the whiskey. I usually recommend using fresh herbs and good quality mustard for the best flavor, and it really makes a difference.

• Bavette Steak: A flavorful, loose-grain cut perfect for searing and slicing thinly.
• Olive or Vegetable Oil: For a high-heat sear, choose an oil with a high smoke point.
• Kosher Salt: Essential for seasoning and bringing out the steak’s natural flavor.
• Ground Black Pepper: Freshly cracked if possible, it adds that little kick that balances saltiness.
• Garlic Herb Blend Seasoning: Adds extra fragrant layers; feel free to customize your favorite herbs.
• Whiskey: The star in the sauce, it offers warmth and a slight caramel note.
• Butter: To enrich and thicken the sauce, I always use unsalted.
• Whole Garlic Cloves: Provides fresh garlic flavor without overpowering the sauce.
• Fresh Thyme: This herb pairs beautifully with garlic and whiskey—fresh is best here.
• Dijon Mustard: Adds subtle tang and depth to the cream sauce.
• Heavy Whipping Cream: For richness and smooth texture; half and half works too but expect a thinner sauce.
• Beef Broth: Used to thin the sauce if needed, making it just right for drizzling.
• Ground Black Pepper: For final seasoning to taste.

Variations

I love experimenting with this recipe depending on what I have on hand or the season. You can easily switch up the herb blend or add extra heat with chili flakes if you like things spicy—this recipe is really forgiving and open to personalization.

• Herb Variations: I sometimes swap thyme for rosemary or tarragon, which adds a lovely aroma and slightly different flavor profile.
• Dairy Alternatives: If you want a lighter sauce, try using half-and-half or a mix of cream and milk; the consistency will be thinner but still delicious.
• Non-Alcoholic: I’ve made this with apple juice and a splash of vinegar when I skipped the whiskey, and it still brought some brightness to the sauce.
• Steak Substitutions: If bavette isn’t available, skirt or flank steak works well too with similar seasoning and cooking methods.

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

Step 1: Bring the Steak to Room Temperature

Start by letting your bavette steak rest out on the counter for at least 30 minutes before cooking. This helps the steak cook more evenly, so you won’t end up with a cold center or overcooked edges. I usually pat mine dry with paper towels at this stage – moisture is the enemy of a good sear!

Step 2: Preheat Your Cast Iron Skillet and Season

Preheat your oven to 350°F while you heat the cast iron skillet over medium-high heat until it’s just about smoking. Meanwhile, season both sides of the steak with kosher salt, ground black pepper, and your garlic herb blend. When the skillet is hot, add your oil—wait until it shimmers before placing the steak in.

Step 3: Sear the Steak

Sear the steak without disturbing it for 3-5 minutes on the first side, until you get a beautiful dark crust that releases easily from the pan. Flip it and repeat on the other side. The key here is patience—if you try to flip too soon, the meat will stick and tear. This is one of those tricks I learned the hard way!

Step 4: Finish Cooking in the Oven

Once seared, pop the entire skillet into the preheated oven to finish cooking. I use an instant-read thermometer to check the internal temp—I like mine at about 135°F for a perfect medium-rare. If you have a probe thermometer with an alert, this is a game-changer because you can walk away without worrying about overcooking.

Step 5: Rest the Steak

Remove the steak from the oven and let it rest on a plate tented loosely with foil. Resting is crucial to allow those delicious juices to redistribute so the steak stays tender and juicy when you slice it.

Step 6: Make the Whiskey Garlic Cream Sauce

Put the skillet back on medium-low heat with the steak drippings. Whisk in butter until melted, then add garlic cloves and thyme, letting them release their aroma for 1-2 minutes. Pour in the whiskey, scraping up any browned bits from the pan—those bits pack a ton of flavor! Stir in Dijon mustard, cream, and beef broth to your desired sauce consistency. Let it simmer gently until thickened, then season with black pepper.

Step 7: Slice and Serve

Slice the steak thinly against the grain—that’s the secret to tenderness—and spoon over the whiskey garlic cream sauce. It’s the perfect combo of juicy steak and that silky sauce that brings everything to the next level.

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

Garnishes

I like to garnish with a sprinkle of fresh thyme or chopped parsley to add a pop of color and fresh herbal brightness to contrast the richness of the sauce. Sometimes a little cracked black pepper on top finishes it off nicely.

Side Dishes

Mashed potatoes or creamy polenta are my go-to sides—they soak up that whiskey garlic cream sauce like a dream. Roasted seasonal vegetables or a simple garlic butter green bean side add freshness and balance all the richness on the plate.

Creative Ways to Present

For special occasions, I sometimes serve sliced bavette steak fanned out on a wooden board with little ramekins of extra sauce on the side, alongside roasted garlic cloves and a dusting of smoked sea salt. It makes for a rustic, inviting presentation that guests love.

Make Ahead and Storage

Storing Leftovers

I tightly wrap any leftover steak in foil or plastic wrap and store it in an airtight container in the fridge for up to 3 days. The sauce keeps separately in a small jar. I find this keeps the steak juicy without drying out too much.

Freezing

I usually freeze just the sauce rather than the steak itself, since reheating steak tends to dry it out. The whiskey garlic cream sauce freezes well in ice cube trays and thaws quickly for an easy addition to future meals.

Reheating

To reheat leftover steak, I gently warm slices in a skillet over low heat with a splash of beef broth or water to keep them moist. The sauce reheats nicely in a small pan or microwave, but stir frequently to keep it silky smooth.

FAQs

Final Thoughts

This Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe holds a special place in my kitchen because it balances being approachable with feeling decadent. It’s pulled me out of many dinner ruts and always earns compliments from family and friends. I’m confident if you give it a try, you’ll enjoy the juicy steak and that unforgettable creamy whiskey sauce just as much as I do! So go ahead, fire up your cast iron skillet, and treat yourself to something deliciously satisfying.

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