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Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe

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4.6 from 66 reviews

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.

Ingredients

For the Steak:

  • 1 Bavette steak (about 1 lb)
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder

For the Whiskey Garlic Cream Sauce:

  • 1 tbsp unsalted butter
  • 3 garlic cloves, minced
  • 1/4 cup whiskey
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://alinacooks.com/cast-iron-bavette-steak-with-whiskey-garlic-cream-sauce-recipe/