Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe
Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is a dish that exudes elegance and flavor. The rich and tender bavette steak is seared to perfection in a cast iron skillet, and then it’s drizzled with a creamy sauce infused with the warmth of whiskey and the savory goodness of garlic. This recipe is perfect for a special occasion or when you want to treat yourself to a restaurant-quality meal at home. Let’s get cooking!
Ingredients You’ll Need
For the Bavette Steak:
- 2 bavette steaks (about 8-10 ounces each)
- 2 tablespoons of olive oil
- Salt and freshly ground black pepper to taste
For the Whiskey Garlic Cream Sauce:
- 2 tablespoons of butter
- 2 cloves of garlic, minced
- 1/4 cup of whiskey (bourbon or your preferred variety)
- 1 cup of heavy cream
- Salt and freshly ground black pepper to taste
- Fresh parsley leaves for garnish (optional)
1. Preheat the Cast Iron Skillet
- Place your cast iron skillet on the stove over medium-high heat. Allow it to heat up for a few minutes until it’s smoking hot.
2. Season and Sear the Bavette Steaks
- While the skillet is heating, season both sides of the bavette steaks generously with salt and freshly ground black pepper.
- Add the olive oil to the hot cast iron skillet. Carefully place the steaks into the skillet. Sear them for about 3-4 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
- Once seared to your liking, remove the steaks from the skillet and transfer them to a plate. Cover them loosely with aluminum foil and let them rest while you prepare the sauce.
3. Make the Whiskey Garlic Cream Sauce
- In the same cast iron skillet, add the butter and minced garlic. Sauté the garlic for about 1-2 minutes until it becomes fragrant.
- Pour in the whiskey, and using a wooden spoon or spatula, deglaze the skillet by scraping up any browned bits from the bottom. Allow the whiskey to simmer for a minute or two to reduce slightly.
- Reduce the heat to low, and slowly pour in the heavy cream, stirring continuously to combine.
- Let the sauce simmer gently for 5-7 minutes, or until it thickens to your desired consistency. Season with salt and freshly ground black pepper to taste.
4. Serve the Cast Iron Bavette Steak
- Place the seared bavette steaks on serving plates.
- Spoon the whiskey garlic cream sauce generously over the steaks.
- Garnish with fresh parsley leaves if desired for a pop of color and freshness.
Enjoy Your Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce!
Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is a true gourmet delight. The perfectly seared bavette steak paired with the creamy, whiskey-infused sauce creates a symphony of flavors that will impress anyone lucky enough to enjoy it. Serve it with your favorite side dishes, such as mashed potatoes or roasted vegetables, for a complete and decadent meal.
Whether it’s a special occasion or you’re simply craving a luxurious dinner, this recipe is sure to satisfy your culinary desires. Enjoy every tender and flavorful bite!
- 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 (You can use Half and Half also, but it will not be as thick of sauce)
- 1/4–1/2 cup Beef Broth, to thin if desired
- Ground Black Pepper
Allow steak to rest at room temperature for at least 30 minutes prior to cooking, this will allow the steak to cook more evenly.
- Preheat oven to 350 degrees. Pat the steak dry on all sides, and season with salt, pepper, and garlic herb blend.
- Heat a 12″ cast iron skillet over medium high heat until it is nearly smoking. Add in oil, and once shimmering and starting to smoke add in the steak and allow it to sear for 3-5 minutes, or until dark brown. The steak should release naturally from the pan, do not tear it away from the pan! Flip and repeat the searing on the other side for another 3-5 minutes.
- Place the cast iron pan into the oven and cook until the steak is at your desired doneness, I prefer 135 degrees measured on an instant read thermometer. *If you have a probe alarm style thermometer that can alert you when it reaches temperature, this is EXCELLENT!*
- Remove the pan from the oven, and remove the steak from the pan and place it on a plate. Lightly tent with foil. Use the drippings in the pan to create the sauce.
WHISKEY CREAM SAUCE
- Place the pan back on the stove and turn the heat to medium low or medium. With the drippings from the steak in the pan, whisk in the butter and allow it to melt into the drippings.
- Add the garlic and thyme to the pan and allow them to become fragrant, about 1-2 minutes.
- Stir in the whiskey and continue to whisk, scrapping any bits off the bottom of the pan. Stir in the dijon mustard, cream, and beef broth to thin the sauce if desired.
- Allow the mixture to simmer and thicken. Season with ground pepper if desired.
- Slice steak against the grain, and serve with whiskey cream sauce.
Nutrition InformationYield 1 Serving Size 4
Amount Per ServingCalories 2794Total Fat 208gSaturated Fat 93gTrans Fat 3gUnsaturated Fat 90gCholesterol 856mgSodium 3583mgCarbohydrates 14gFiber 4gSugar 4gProtein 187g
The information contained herein is subject to change.