Go Back
cast iron bavette steak with whiskey garlic cream sauce
Sofia

cast iron bavette steak with whiskey garlic cream sauce

A rich and indulgent steak dinner made with tender bavette steak seared in cast iron and finished with a bold, creamy garlic and whiskey pan sauce. A perfect gourmet-style meal at home.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
5 minutes
Total Time 35 minutes
Servings: 3
Course: lunch, Main Course
Cuisine: American, Steakhouse
Calories: 490
Ingredients Method Notes

Ingredients
  

  • For the Steak:
  • 1 lb bavette steak flank or flap steak
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 tablespoon butter
  • For the Whiskey Garlic Cream Sauce:
  • 1 tablespoon butter
  • 3 garlic cloves minced
  • ¼ cup whiskey bourbon or Irish whiskey preferred
  • ½ cup beef broth
  • ½ cup heavy cream
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Optional: fresh thyme or parsley chopped (for garnish)

Method
 

  1. Prep the Steak
  2. Pat the steak dry with paper towels. Season generously with salt and pepper on both sides. Let it sit at room temperature for 20–30 minutes before cooking.
  3. Sear in Cast Iron
  4. Heat a cast iron skillet over medium-high heat. Add olive oil. Once hot and shimmering, sear the steak for 3–4 minutes per side, depending on thickness and desired doneness. Add butter during the last minute and spoon over the steak.
  5. Rest the Steak
  6. Transfer the steak to a plate or cutting board and loosely tent with foil. Let it rest for at least 5 minutes while you prepare the sauce.
  7. Make the Sauce
  8. In the same skillet (don’t wipe it), reduce the heat to medium. Add 1 tablespoon butter and the minced garlic. Sauté for about 30 seconds until fragrant.
  9. Deglaze with Whiskey
  10. Carefully pour in the whiskey, scraping the bottom of the pan to deglaze. Let it reduce for about 1–2 minutes.
  11. Add Cream and Simmer
  12. Stir in the beef broth, heavy cream, and Dijon mustard. Simmer for 3–4 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
  13. Slice and Serve
  14. Slice the rested steak against the grain. Spoon the warm whiskey garlic cream sauce over the top and garnish with fresh thyme or parsley if desired.

Notes

  • Alcohol-Free Version: Replace whiskey with additional beef broth and a splash of Worcestershire sauce.
  • Best Cooked Medium-Rare: Bavette steak is most tender when cooked to medium-rare or medium.
  • Pan Sauce Add-Ins: Add a splash of balsamic vinegar for deeper flavor or a pinch of red pepper flakes for mild heat.
  • Serving Ideas: Pair with mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce.