Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce
If you’re a fan of flavorful, succulent steak and crave a touch of sophistication in your cooking, look no further than Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce. This dish is a true masterpiece, combining the rich taste of Bavette steak with a luscious whiskey-infused cream sauce.
Bavette Steak: A Culinary Gem
Before we embark on this culinary journey, let’s get acquainted with Bavette steak. This cut, sometimes referred to as flap steak, is renowned for its incredible flavor and tenderness. It’s beautifully marbled, making it a prime choice for grilling or searing to perfection. The taste and texture of Bavette steak set it apart from other cuts, making it a favorite among steak aficionados.
The Magic of Cast Iron
Cooking Bavette steak in a cast iron skillet is not just a choice; it’s a necessity. Cast iron is celebrated in the culinary world for its remarkable heat retention and even distribution. It imparts a unique, smoky flavor to dishes, elevating them to a whole new level. When you’re aiming to create the perfect Bavette steak, a cast iron skillet is your best friend.
Ingredients for Culinary Delight
To begin this gastronomic adventure, you’ll need:
- Bavette steak (approximately 1 pound)
- Olive oil
- Salt and pepper
For the Whiskey Garlic Cream Sauce:
- Heavy cream
- Fresh garlic
- Dijon mustard
- Salt and pepper
Creating Culinary Excellence
- Bringing the Steak to Room Temperature: Start by letting the Bavette steak sit at room temperature for about 30 minutes. This ensures even cooking and a perfectly tender result.
- Seasoning to Perfection: Generously season the steak with salt and pepper on both sides. This simple step enhances the steak’s natural flavors.
- Preheating the Cast Iron Skillet: Place your cast iron skillet on the stovetop and preheat it over medium-high heat. Add a touch of olive oil to prevent sticking.
- Searing the Steak: Carefully place the seasoned steak in the hot skillet. Sear it for 4-5 minutes on each side until you achieve your desired level of doneness. For Bavette steak, medium-rare or medium is often preferred.
The Whiskey Garlic Cream Sauce: A Culinary Masterpiece
While the steak is sizzling in the skillet, you can prepare the star of the dish – the Whiskey Garlic Cream Sauce:
- In a separate saucepan, add a generous splash of whiskey and allow it to simmer, cooking off the alcohol.
- To the simmering whiskey, add heavy cream, finely minced garlic, and a dollop of Dijon mustard.
- Season the sauce with a pinch of salt and a dash of pepper to suit your taste.
- Allow the sauce to simmer gently until it thickens, transforming into a creamy, luxurious delight.
The Perfect Union
Once the Bavette steak is seared to perfection and the whiskey garlic cream sauce is ready, it’s time for the grand finale. Simply pour this exquisite sauce over the steak. The result is a harmonious blend of flavors and textures that will leave your taste buds singing with delight.
To serve this magnificent dish, slice the Bavette steak against the grain to ensure tenderness and drizzle it generously with the whiskey garlic cream sauce. For a complete meal, consider pairing it with roasted vegetables or a fresh green salad.
In conclusion, Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is a culinary masterpiece that combines the exceptional flavors of Bavette steak with the rich, indulgent notes of whiskey and cream. This dish is perfect for special occasions, date nights, or simply when you want to treat yourself to something extraordinary. So, roll up your sleeves, don your apron, and embark on a culinary adventure that will delight your palate and impress your guests. Enjoy every savory bite of this remarkable dish.
- 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.