Description
This Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is a flavorful and elegant dish featuring a tender bavette steak perfectly seared and finished in the oven, served with a rich and creamy whiskey-infused garlic sauce. The recipe balances robust steak seasoning with a smooth, aromatic sauce made from whiskey, garlic, thyme, and heavy cream, ideal for a special dinner or a gourmet meal at home.
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 (or Half and Half, for a thinner sauce)
- 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. Preheat your oven to 350°F (175°C). Pat the steak dry on all sides with paper towels, then season evenly with kosher salt, ground black pepper, and the garlic herb blend seasoning.
- Sear the Steak: Heat a 12-inch cast iron skillet over medium-high heat until smoking hot. Add the olive or vegetable oil, letting it shimmer and begin to smoke slightly. Carefully place the steak in the skillet and sear without moving it for 3-5 minutes until a dark brown crust forms. The steak should release naturally from the pan when ready. Flip and sear the other side for an additional 3-5 minutes to achieve a similar crust.
- Finish Cooking in the Oven: Transfer the skillet with the steak directly into the preheated oven. Cook until the steak reaches your preferred doneness, targeting about 135°F (57°C) internal temperature for medium-rare, using an instant-read or probe thermometer. This typically takes several minutes depending on the thickness.
- Rest the Steak: Remove the skillet from the oven and transfer the steak to a plate. Lightly tent it with aluminum foil and let it rest for at least 5-10 minutes to allow juices to redistribute.
- Make the Whiskey Garlic Cream Sauce: Place the skillet back on the stove over medium-low heat. Add the butter to the steak drippings and whisk until melted and combined. Add the whole peeled garlic cloves and minced fresh thyme, sautéing until fragrant for about 1-2 minutes.
- Deglaze and Build the Sauce: Pour in the whiskey while whisking continuously, scraping up any browned bits from the bottom of the pan for flavor. Stir in the dijon mustard, then add the heavy cream. If the sauce is too thick, gradually whisk in beef broth until desired consistency is reached. Let the sauce simmer gently until it thickens slightly. Season with ground black pepper to taste.
- Serve: Slice the rested steak thinly against the grain for maximum tenderness. Plate the slices and drizzle the whiskey garlic cream sauce over or serve alongside. Enjoy your rich and flavorful steak dinner.
Notes
- Resting the steak before cooking and after cooking is critical for even temperature and juicy results.
- Use a cast iron skillet for best sear and heat retention.
- Adjust whiskey quantity to taste; a good quality whiskey enhances flavor.
- Half and half can be used in place of heavy cream but will produce a thinner sauce.
- Ensure steak is patted very dry before searing to get a good crust.
- Use a meat thermometer to precisely check steak doneness.
Nutrition
- Serving Size: 1/4 of recipe (about 6 ounces steak with sauce)
- Calories: 450
- Sugar: 1.5g
- Sodium: 550mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg
