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 turns out every single time. The rich flavors of the balsamic caramelized crust on the steak combined with the silky, boozy warmth of the whiskey garlic cream sauce take this dish from simple dinner to a total crowd-pleaser. Whether you’re cooking for a special occasion or just want to treat yourself on a weeknight, this recipe hits all the right notes.

When I first tried this, I was pleasantly surprised at how easy it was to elevate such a humble cut of meat into something elegant and memorable. The key is that cast iron skillet sear paired with the slow oven finish, which locks in all those juices and gives you that perfect medium-rare edge. Plus, the whiskey sauce is like adding a secret handshake at a steakhouse—rich, flavorful, and utterly indulgent. You’ll find that making this is not only fun but also teaches you some great pan sauce skills that carry over to tons of other dishes.

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Ingredients You’ll Need

The ingredients you’ll use to make this Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe come together to balance robust, savory, and creamy notes flawlessly. Picking fresh garlic and good-quality whiskey really makes a difference here, so these are worth a little extra attention when shopping.

• Bavette Steak: A flavorful cut with a loose grain that soaks up seasoning wonderfully and stays tender when cooked right.
• Olive or Vegetable Oil: Choose a high-smoke-point oil for that perfect sear without burning.
• Kosher Salt: The larger flakes help season the steak evenly and enhance its natural flavors.
• Ground Black Pepper: Freshly ground brings the best aroma and slight heat.
• Garlic Herb Blend Seasoning: Adds depth without overwhelming; you can customize based on what you like.
• Whiskey: Look for something smooth but full-bodied—it adds a lovely caramel note when cooked down.
• Butter: Enriches the sauce and helps mellow the bold flavors.
• Whole Garlic Cloves: Peeled and cooked gently, they infuse the sauce with a mellow garlic aroma.
• Fresh Thyme: Bright and aromatic, thyme balances the richness of the cream.
• Dijon Mustard: Adds tang and a little kick to the cream sauce.
• Heavy Whipping Cream: Creates the luscious texture of the sauce; you can use half-and-half but expect a thinner sauce.
• Beef Broth: Use to adjust sauce consistency to your liking.

Variations

I love to tweak this Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe depending on the season or who I’m cooking for. Don’t be afraid to make it your own—that’s when cooking gets really fun!

• Herb Swap: Sometimes I swap thyme for rosemary to give the sauce a piney aroma that pairs beautifully with red meat.
• Dairy-Free Option: If you want to skip the cream, try coconut cream for a touch of subtle sweetness and a creamy texture.
• Spicy Kick: Adding a pinch of cayenne or smoked paprika to the seasoning mix can give it an exciting heat without overwhelming the flavors.
• Whiskey Alternatives: If you don’t have whiskey on hand, bourbon or even a good brandy makes a lovely substitute for the sauce.

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

Step 1: Bring the Steak to Room Temp and Season Generously

First things first—let your bavette steak sit out of the fridge for about 30 minutes before cooking. This helps the meat cook more evenly, so you don’t end up with a cold center. Then, pat it dry with paper towels to ensure a great sear. Season well with kosher salt, black pepper, and your garlic herb blend. I like to be generous here because bavette loves bold seasoning!

Step 2: Sear Your Steak in a Smoking Hot Cast Iron Skillet

Heat your 12-inch cast iron skillet on medium-high until it’s nearly smoking—this is key! Add oil and when it starts to shimmer and gently smoke, place your steak in the pan. Let it develop that deep, rich brown crust without moving it around—it will naturally release when ready, so resist the urge to tug. Sear for about 3-5 minutes on each side until both sides have a beautiful crust.

Step 3: Finish the Steak in the Oven to Desired Doneness

Once beautifully seared, pop the whole skillet in a 350°F oven to finish cooking. I love using an instant-read thermometer to go by temperature rather than time—135°F for medium-rare is my sweet spot. If you have a probe alarm thermometer, this is the perfect recipe to try it on, so you can walk away without worry. When done, take the pan out, and remove the steak to rest on a plate, loosely tented with foil to keep it juicy.

Step 4: Whip Up the Whiskey Garlic Cream Sauce Right in the Pan

Don’t forget the deliciousness left behind in the skillet! Place it back on medium-low heat, then whisk in the butter until melted, mingling with those flavorful drippings. Toss in your peeled garlic cloves and minced thyme and cook until fragrant—about 1-2 minutes. Next, stir in the whiskey carefully, scraping the pan so none of that goodness goes to waste. Add dijon mustard, cream, and a splash of beef broth if you want the sauce thinner. Let it gently simmer and thicken while you slice the steak against the grain. A few cracks of fresh black pepper finish it off perfectly.

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

Garnishes

I usually sprinkle a little fresh thyme sprigs or finely chopped parsley on top for a pop of color and fresh aroma. A light dusting of flaky sea salt on the sliced steak can enhance the flavors dramatically, too. These simple touches up the presentation and taste without complicating the process.

Side Dishes

My family goes crazy for this paired with roasted garlic mashed potatoes—they soak up every drop of that whiskey cream sauce. I also love serving it alongside green beans almondine or a simple spinach salad with lemon vinaigrette to balance the richness.

Creative Ways to Present

For a special occasion, I like to slice the bavette very thin across the grain and fan it out on a long platter. Drizzle the whiskey garlic cream sauce over the slices and scatter some microgreens on top. Setting it next to some roasted fingerling potatoes or grilled asparagus rounds out a stunning-looking dish that always impresses guests.

Make Ahead and Storage

Storing Leftovers

To keep leftovers tasting fresh, I slice the steak, then store it separately from the sauce in airtight containers. This helps prevent the meat from getting soggy overnight. Refrigerate and enjoy within 3 days for the best texture and flavor.

Freezing

I’ve frozen leftover bavette steak before, wrapped tightly in plastic wrap and foil, and it holds up well. The cream sauce freezes fine but can separate slightly, so give it a good whisk when reheating. For best results, use frozen portions within 2 months.

Reheating

Reheat steak slices gently in a low oven or on the stovetop with a splash of broth to keep them moist. Warm the whiskey garlic cream sauce separately over low heat, stirring until combined. This method keeps everything nice and tender without drying out.

FAQs

Final Thoughts

This Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe is truly one of those dishes I turn to when I want to impress without stress. It’s comforting yet sophisticated, packed with flavor but surprisingly simple to nail at home. I hope you enjoy making it as much as I do—there’s nothing quite like gathering around the table with a plate piled high with juicy steak and luscious sauce, knowing you made it yourself. So go ahead, heat up your cast iron skillet and get ready for some delicious magic.

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