This Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is the perfect dish for steak lovers. The rich, savory sauce with the smoky depth of whiskey coats the perfectly seared bavette steak, making every bite a juicy, tender experience. The creamy sauce adds a luxurious touch, turning an everyday meal into an indulgent treat.
This recipe is not only delicious but also quick and easy to make, perfect for any night when you’re craving a restaurant-quality steak at home. The cast iron skillet ensures a beautiful crust on the steak, while the whiskey and garlic cream sauce brings everything together in a rich, flavorful way. Serve it with mashed potatoes or roasted vegetables for the ultimate meal.
Full Recipe:
- 2 bavette steaks (about 1 lb)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup whiskey
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- Preheat your cast iron skillet over medium-high heat. Season the bavette steaks generously with salt and pepper.
- Add olive oil to the skillet and heat until shimmering. Place the steaks in the skillet and cook for 3-4 minutes on each side for medium-rare (adjust time for desired doneness).
- Once cooked, remove the steaks from the skillet and let them rest on a plate.
- Lower the heat to medium. In the same skillet, add the butter and onions. Sauté for 2 minutes until softened.
- Add the garlic and sauté for another minute until fragrant.
- Carefully add whiskey to the skillet, scraping up any browned bits from the bottom.
- Stir in the heavy cream and bring to a simmer. Let the sauce reduce by half, about 5 minutes.
- Return the steaks to the skillet and spoon the sauce over the top. Simmer for an additional minute.
- Garnish with fresh parsley and serve immediately.
Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 20 minutes
Kcal: 600 kcal | Servings: 2 servings
Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce: A Gourmet Weeknight Delight
When you think of a special dinner that feels luxurious but is surprisingly easy to make, Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce should be at the top of your list. This dish combines the best elements of home-cooked comfort food and gourmet restaurant quality, delivering a tender and flavorful steak paired with an irresistible sauce. Whether you’re entertaining guests or enjoying a quiet evening, this recipe brings sophistication to the table with minimal effort.
What is Bavette Steak?
Bavette steak, sometimes referred to as flap meat or sirloin flap, is a cut of beef from the lower sirloin area. It is often overlooked compared to other more popular cuts like ribeye or filet mignon. However, this steak is prized in high-end steakhouses for its rich flavor and tender texture. Bavette strikes a perfect balance between flank steak and sirloin, offering the best of both worlds: the tenderness of a flank steak with the satisfying marbling of sirloin.
While it may sound like a cut for the experts, bavette steak is actually easy to work with and delivers exceptional flavor. It has a loose grain structure, which makes it perfect for absorbing marinades and seasonings, enhancing the taste even further.
The Perfect Steak: Tips and Tricks
Cooking steak in a cast iron pan is one of the best methods to achieve a perfect sear while maintaining a juicy, tender interior. To ensure that your steak is cooked to perfection, follow these simple tips:
- Bring the steak to room temperature: Allowing the meat to sit at room temperature for 30-60 minutes before cooking ensures an even cook. Cold steak placed directly into a hot pan can result in uneven cooking, with a cool center and overcooked exterior.
- Pat the steak dry: Moisture is the enemy of a good sear. Before seasoning the steak, make sure to pat it dry with paper towels. This helps create the crispy, golden crust that makes a steak irresistible.
- Season just before cooking: After patting the steak dry, season it generously with salt and pepper. Seasoning too early can draw moisture out of the meat, leading to a steamed steak rather than a seared one.
- Use a probe thermometer: To avoid overcooking your steak, consider using a probe thermometer. Set it to your desired doneness (e.g., 135°F for medium-rare), and the alarm will notify you when the steak reaches the perfect temperature. This tool takes the guesswork out of cooking and guarantees consistent results.
- Cast iron is key: The best sear comes from a well-seasoned cast iron pan. Its even heat distribution ensures a beautiful crust while keeping the inside tender.
Cooking the Bavette Steak
Once your steak is seasoned and ready, heat a cast iron skillet over medium-high heat until it’s nearly smoking. Add oil to the pan, and once it starts shimmering, place the steak in the pan. Allow it to sear for about 3-5 minutes per side until a deep brown crust forms. The steak will naturally release from the pan when it’s ready to flip, so don’t force it.
After searing, transfer the skillet to the oven preheated to 350°F. Cook the steak to your desired doneness, using a meat thermometer to ensure accuracy. For medium-rare, aim for an internal temperature of 135°F. Once the steak is done, remove it from the oven and let it rest for a few minutes under a tent of foil. This allows the juices to redistribute within the meat, ensuring it remains tender and flavorful.
Whiskey Garlic Cream Sauce: The Perfect Complement
No steak is complete without a rich, flavorful sauce, and the whiskey garlic cream sauce in this recipe is nothing short of extraordinary. The combination of whiskey, butter, garlic, thyme, Dijon mustard, and heavy cream creates a luxurious sauce that perfectly complements the bavette steak’s natural flavors.
To prepare the sauce, use the drippings left in the cast iron pan after cooking the steak. Place the pan over medium-low heat and melt the butter into the drippings. Add garlic and thyme, allowing them to cook for 1-2 minutes until fragrant. Then, pour in the whiskey and scrape up any bits stuck to the pan. This is where much of the flavor comes from, as these caramelized bits (fond) bring depth and richness to the sauce.
Once the whiskey has cooked down, stir in Dijon mustard and heavy cream, allowing the mixture to simmer and thicken. If the sauce becomes too thick, you can add a little beef broth to achieve your desired consistency. Season with salt and pepper to taste.
Serving the Steak
Once the sauce is ready, slice the bavette steak against the grain. This helps maximize the tenderness of the meat. Serve the steak on a plate, drizzling the whiskey garlic cream sauce over the top. The sauce adds a silky richness that elevates the steak, turning a simple meal into something extraordinary.
This dish pairs wonderfully with a variety of side dishes, such as roasted vegetables, mashed potatoes, or a crisp green salad. The savory depth of the sauce makes it versatile enough to complement many flavors, from earthy root vegetables to the brightness of fresh greens.
Conclusion: A Restaurant-Worthy Meal at Home
Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is a perfect example of how an affordable cut of meat can be transformed into a gourmet meal. The bavette steak, with its tender texture and rich flavor, is elevated by the smoky, garlicky cream sauce that brings out the best in the meat. This recipe proves that you don’t need to be a professional chef to create a meal that feels like it came from a fine dining restaurant.
Whether you’re looking for a show-stopping dinner for special occasions or a weeknight meal that feels indulgent, this dish ticks all the boxes. It’s flavorful, easy to make, and guaranteed to impress your family and friends. The next time you’re in the mood for steak, skip the usual cuts and reach for a bavette – with the whiskey garlic cream sauce, it’s a dish you’ll want to make again and again.