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Whiskey Garlic Cream Bavette Steak served on a plate

Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce

A savory dish featuring perfectly seared bavette steak complemented by a rich, creamy whiskey garlic sauce, perfect for intimate dinners or family gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1.5 pounds Bavette Steak Known for its rich flavor and tenderness.
  • 1 Tbsp Olive or Vegetable Oil A high-quality oil to help create that perfect crust.
  • 1 tsp Kosher Salt Enhances the steak's natural flavors.
  • 1 tsp Ground Black Pepper Adds a touch of spiciness.
  • 0.5 tsp Garlic Herb Blend Seasoning of Choice Infuses the steak with aromatic goodness.
For the Sauce
  • 2-3 cloves Whole Garlic, peeled Adds depth and flavor to the sauce.
  • 2 tsp Fresh Thyme, minced Introduces a herby note that complements the steak beautifully.
  • 1 Tbsp Dijon Mustard Incorporates a tangy flavor into the cream sauce.
  • 0.5 cup Heavy Whipping Cream Provides creaminess and richness to the sauce.
  • 0.25-0.5 cup Beef Broth Use this to adjust the sauce thickness to your liking.
  • Ground Black Pepper Additional seasoning as per your taste.

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Pat the bavette steak dry with paper towels and season with kosher salt, black pepper, and garlic herb blend.
Cooking the Steak
  1. Heat a 12-inch cast iron skillet over medium-high heat until nearly smoking.
  2. Add oil to the skillet, then place the steak in the pan and sear for about 3-5 minutes until dark crust forms.
  3. Flip the steak using tongs and sear the other side for another 3-5 minutes.
  4. Transfer the skillet to the preheated oven and roast until the steak reaches your desired doneness.
  5. Remove the steak from the oven and tent lightly with foil.
Making the Sauce
  1. Keep the skillet on the stove and reduce heat to medium-low, adding butter to melt with the steak drippings.
  2. Add the whole garlic cloves and minced thyme, sautéing for 1-2 minutes until fragrant.
  3. Slowly stir in the dijon mustard, followed by the heavy whipping cream, adjusting with beef broth if necessary.
  4. Let the mixture simmer until thickened, and season with ground black pepper as desired.
Serving
  1. Thinly slice the rested steak against the grain and serve on warm plates.
  2. Drizzle generously with the whiskey garlic cream sauce.

Notes

Let your steak sit at room temperature for 20-30 minutes before cooking for even cooking. Use fresh herbs like thyme for a vibrant flavor. Experiment with additional seasonings for unique twists.