Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe is one of those wonderfully comforting meals that feels both indulgent and approachable. I love the way the bavette steak crisps up beautifully in a hot cast iron skillet, creating those crispy edges with a tender, juicy center. Then, pairing it with a rich, velvety whiskey garlic cream sauce turns every bite into a decadent experience. It’s perfect for a cozy weekend dinner, a casual date night, or anytime you want to treat yourself with minimal fuss but maximum flavor. If you’re someone who loves steak and appreciates a sauce with a touch of warmth and depth, this recipe is absolutely for you.
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What Makes This So Good
This Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe is a crowd-pleaser because it combines rustic technique with rich, comforting flavors that are simply irresistible. You get a perfectly seared steak full of umami, enhanced by the warm kick of whiskey and mellowed by the creamy garlic sauce—that balance is magic.
- Big Flavor, Minimal Fuss: The sauce comes together quickly in the same pan, making cleanup easy and packing bold taste without lots of steps.
- Family-Friendly: Even steak lovers who prefer simpler flavors will enjoy this because the sauce isn’t overpowering—just smooth and flavorful.
- Simple Ingredients: Most of what you need is probably already in your kitchen, so it’s perfect for a spur-of-the-moment dinner with a gourmet touch.
- Works Any Night: Whether you’re celebrating or just want a satisfying meal, this recipe shines without requiring hours or fancy tools.
Ingredient Guide
Choosing and prepping ingredients thoughtfully makes a big difference here. The bavette steak’s loose texture soaks up flavors wonderfully, and the right seasonings paired with fresh garlic and quality whiskey bring this dish to life. Feel free to customize the sauce or steak spices slightly—though I promise, the classic combo is hard to beat.
- Bavette Steak: Look for a cut about 1 pound, ideally well-marbled. Bavette is thin but flavorful, so it cooks fast and tastes amazing with minimal seasoning.
- Olive Oil: Use a good-quality olive oil to get that beautiful sear without smoking or burning.
- Garlic: Freshly minced garlic is key for the sauce’s rich aroma—avoid pre-minced for best flavor.
- Whiskey: Choose a smooth bourbon or whiskey you like sipping, since its character shines through in the sauce.
- Heavy Cream: This makes the sauce luxuriously creamy; don’t substitute with milk or lighter cream for the same result.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe
Step 1 — Prep & Ready
Start by pulling your bavette steak out of the fridge about 20 minutes before cooking to take the chill off—that helps it cook evenly. While it rests, pat it thoroughly dry with paper towels; moisture is the enemy of a great crust. Season generously on both sides with salt, black pepper, and a light dusting of garlic powder. This simple seasoning lets the steak’s natural beefiness shine and sets a foundation for the sauce flavors to complement.
Step 2 — Cook with Confidence
Heat your cast iron skillet over medium-high heat and add the olive oil. You’ll notice it shimmer when it’s ready—that’s your green light to place the steak in. Sear the bavette for about 4 to 5 minutes on each side for medium-rare. You’re aiming for those gorgeous brown crusty edges that give this steak its signature texture and flavor. If you have a meat thermometer, watch for an internal temperature of 130°F (54°C). The aroma at this stage is mouthwatering—rich beefy notes with a hint of garlic if the seasoning was well done.
Step 3 — Finish & Serve
Once cooked, transfer the steak to a plate and loosely cover with foil to rest for 5 to 10 minutes. Resting locks in juices and keeps every bite tender. Meanwhile, keep the heat on medium and add butter to the same skillet. The browned bits stuck to the pan are flavor gold—scrape them up gently with your spatula after the butter melts. Add minced garlic and cook until fragrant, about 1 to 2 minutes. Then pour in the whiskey carefully, scraping the skillet to deglaze and lift up all those savory bits. Let the whiskey simmer 2 to 3 minutes to mellow the alcohol.
Slowly stir in the heavy cream and allow the sauce to gently bubble until it thickens nicely—about 5 minutes. Season with salt and pepper to taste. Slice your bavette steak thinly against the grain, plate it, and spoon the luscious whiskey garlic cream sauce over top. A sprinkle of fresh parsley or thyme adds a lovely finish that’s both visual and flavorful.
Extra Helpful Tips
I’ve found a few little tricks making this Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe easier and tastier every time. It’s normal to worry about that sauce thickening just right or not overcooking the steak—the good news is with a bit of practice, you’ll get it consistently perfect!
- Watch for This Sign: The steak will release easily from the pan when it’s ready to flip—don’t force it or it may tear.
- Temperature Trick: Using a meat thermometer helps avoid the dreaded overcook and guarantees juicy results.
- Prep-Ahead Option: You can mince the garlic and measure whiskey ahead to streamline your sauce-making step.
- Avoid This Common Mistake: Don’t add cream before deglazing thoroughly or the sauce can become thin and less flavorful.
Serve & Enjoy
Easy Enhancements
You can amplify this Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe with just a few extras. Try tossing fresh chopped rosemary or thyme into the sauce while it simmers for a herbaceous lift. Or, add a splash of Dijon mustard for a tangy complexity. Crispy shallots or sautéed mushrooms on top add texture and great earthiness. Don’t be shy to experiment — the core sauce is so versatile it welcomes your creative touches.
Tasty Pairings
This steak and sauce combo pairs beautifully with creamy mashed potatoes or buttery roasted vegetables. A side of garlic green beans or sautéed spinach keeps things fresh and balanced. For drinks, a bold red wine like Cabernet Sauvignon or a smooth bourbon cocktail complement the whiskey sauce nicely. You’ll impress guests without overcomplicating your meal.
Quick Plating Tips
For a beautiful presentation, slice the steak against the grain into thin strips and fan them out on the plate. Drizzle your whiskey garlic cream sauce generously but artistically — a few dollops here and there look inviting. Garnish with a few sprigs of fresh herbs or a sprinkle of cracked black pepper for that cozy, gourmet touch. A rustic wooden board or warm plate adds to the visual appeal.
Store, Freeze & Reheat
Fridge Storage
Leftover Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe keeps well in an airtight container in the fridge for 3 to 4 days. The steak will stay tender but can firm up slightly, and the sauce might thicken a bit, so just loosen it with a splash of cream or milk when reheating.
Freezer Friendly?
The steak itself freezes okay if wrapped tightly, but the creamy sauce can separate upon thawing. If you want to freeze the sauce and steak together, cool completely, freeze in a sealed container, then thaw gently overnight in the fridge for best texture. Avoid refreezing.
Reheat Like New
To reheat without drying out, gently warm your steak and sauce together on the stovetop over low heat, stirring often and adding a splash of cream if the sauce thickens too much. Microwaving at medium power in short bursts also works, but keep an eye to maintain tender texture and creamy sauce.
Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe FAQs
Absolutely! Flank steak or skirt steak also work well because they’re thin, flavorful cuts similar to bavette. Just adjust cooking time as needed to avoid overcooking.
Not at all. The whiskey cooks down, bringing depth and warmth without harshness. The cream balances it beautifully—think subtle background notes rather than booze-forward.
Using a meat thermometer is the easiest way—aim for 130°F for medium-rare. Otherwise, look for a deep brown crust and a slight resistance when you press the steak; it should still feel soft but springy.
You can prepare the sauce up to a day ahead, store it in the fridge, and gently reheat it while cooking the steak. Just stir well to recombine before serving.
Final Flavor Thoughts
Thanks for spending time with this Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe—it's one of my favorites for when I want to impress without stress. If you enjoyed it, please leave a star rating or comment below; I'd love to hear your tweaks or how yours turned out! Next time, try adding caramelized onions or swapping whiskey for bourbon to mix flavors up a bit. Cooking is a journey, and this recipe is a delicious milestone on the way.
Print📖 Recipe
Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe
This Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is a flavorful and elegant dish perfect for steak lovers. The bavette steak is seared to medium-rare perfection in a cast iron skillet, delivering a hearty, juicy bite. It’s then topped with a rich, creamy whiskey garlic sauce that adds a touch of indulgence and depth of flavor. Ideal for a special dinner or a comforting gourmet meal, this recipe combines simple ingredients with a classic cooking method to create a restaurant-quality experience right at home.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
For the Steak:
- 1 Bavette steak (about 1 lb)
- 2 tablespoon olive oil
- 2 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
For the Whiskey Garlic Cream Sauce:
- 1 tablespoon unsalted butter
- 3 garlic cloves, minced
- ¼ cup whiskey
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare the Steak: Take the steak out of the fridge 20 minutes before cooking to bring it to room temperature. Pat it dry with paper towels and season both sides evenly with salt, black pepper, and garlic powder to enhance flavor.
- Heat the Skillet: Place a cast iron skillet on medium-high heat and add olive oil. Once the oil is hot and shimmering, add the bavette steak to the pan. Sear the steak for 4 to 5 minutes on each side for medium-rare doneness, or cook until the internal temperature reaches 130°F (54°C) using a meat thermometer.
- Rest the Steak: Remove the steak from the skillet and set it aside on a plate. Let it rest for 5 to 10 minutes to allow the juices to redistribute, ensuring a tender and juicy bite.
- Make the Sauce: Lower the heat to medium and return the skillet to the stove. Add unsalted butter and let it melt. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, taking care not to burn the garlic.
- Deglaze with Whiskey: Carefully pour in the whiskey to deglaze the skillet, scraping up all the browned bits stuck to the bottom of the pan. Let the whiskey simmer for 2 to 3 minutes to cook off the alcohol and concentrate the flavor.
- Finish the Sauce: Stir in the heavy cream and let the sauce simmer gently for about 5 minutes until it thickens. Taste and season with salt and pepper as needed.
- Serve: Slice the rested steak against the grain into thin strips. Plate the sliced steak and generously spoon the whiskey garlic cream sauce over the top. Optionally, garnish with fresh parsley or thyme for added color and aroma. Serve immediately.
Notes
- Allowing the steak to rest after cooking is crucial for maximum tenderness and juiciness.
- Use a meat thermometer to ensure perfect steak doneness—130°F for medium-rare.
- Be careful when adding whiskey to the hot skillet; flames may flare up briefly.
- If you prefer a thicker sauce, simmer it longer to reduce more.
- Fresh herbs like parsley or thyme complement the rich flavors in this dish and add freshness.
- This recipe works well with other cuts like flank steak or skirt steak, adjusting cooking times accordingly.
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