Description
This Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is a flavorful and tender steak recipe perfectly seared in a cast iron skillet and finished in the oven. The rich whiskey garlic cream sauce adds a luscious, aromatic complement to the beef, making it an impressive yet approachable dish for any steak lover.
Ingredients
Units
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 use Half and Half, but sauce will be less thick)
- 1/4-1/2 cup Beef Broth, to thin if desired
- Ground Black Pepper, to taste
Instructions
- Prepare the Steak: Allow the bavette steak to rest at room temperature for at least 30 minutes before cooking to ensure even cooking throughout.
- Preheat the Oven and Season the Steak: Preheat your oven to 350°F (175°C). Pat the steak dry with paper towels, then season all sides with kosher salt, ground black pepper, and garlic herb blend seasoning.
- Sear the Steak: Heat a 12-inch cast iron skillet over medium-high heat until it is nearly smoking. Add the olive or vegetable oil. Once the oil is shimmering and starting to smoke, carefully place the steak in the pan. Sear for 3 to 5 minutes without moving it until it forms a dark brown crust. Flip the steak and repeat the sear on the other side for another 3 to 5 minutes.
- Finish Cooking in the Oven: Transfer the cast iron skillet with the steak into the preheated oven. Cook until the steak reaches your preferred level of doneness; for medium-rare, aim for an internal temperature of about 135°F (57°C) measured with an instant-read thermometer. Using a probe alarm thermometer that signals when the temperature is reached will give the best result.
- Rest the Steak: Remove the skillet from the oven. Take the steak out of the pan and place it on a plate. Lightly tent it with foil and allow it to rest while you prepare the sauce.
- Make the Whiskey Garlic Cream Sauce: Place the same skillet back on the stove over medium-low to medium heat. With the steak drippings still in the pan, whisk in the butter and let it melt completely. Add the peeled garlic cloves and minced fresh thyme, cooking until fragrant, about 1 to 2 minutes.
- Add Liquids and Simmer: Pour in the whiskey and whisk to deglaze the pan, scraping up any browned bits from the bottom. Stir in Dijon mustard, heavy whipping cream, and optionally beef broth to achieve your desired sauce consistency. Let the mixture simmer gently until it thickens, then season with ground black pepper to taste.
- Serve: Slice the rested steak against the grain and serve topped with the warm whiskey garlic cream sauce.
Notes
- Resting the steak before and after cooking helps maintain juiciness and even cooking.
- Use a cast iron skillet for best searing results and heat retention.
- Adjust the amount of beef broth in the sauce to reach your preferred thickness.
- When selecting whiskey, a good quality but mid-priced bottle is best for cooking.
- Slicing against the grain ensures maximum tenderness of the beef.
- If you prefer a thicker sauce, use heavy cream rather than half and half.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 490
- Sugar: 1.5g
- Sodium: 450mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.3g
- Protein: 38g
- Cholesterol: 135mg
