Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe

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Cozy Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe, Made Simple

There’s something deeply comforting about a perfectly seared bavette steak, especially when it’s kissed by the warmth of garlic and the rich depth of whiskey cream sauce. I love how this recipe takes the humble bavette cut—often overlooked—and elevates it into a golden, buttery centerpiece that invites slow, contented bites. You’ll find its toasty crust and tender interior a real treat, especially when paired with the velvety sauce that balances savory and smoky notes. This Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe is my go-to for weekend dinners when I want something impressive but not complicated. The cast iron skillet locks in that gorgeous sear, while the whiskey drip adds just the right bit of sweetness and flair. It’s like a calm weekend chat in the kitchen, where the aromas slowly build and you know a cozy meal is on the horizon. Whether you’re feeding the family or just yourself, this recipe feels like a hug from the inside out. I’m excited to guide you through exactly how to get that perfect texture and rich sauce, plus share little tips I’ve picked up along the way that truly make this dish sing.

Ingredient Lowdown

• Bavette steak (about 1 lb): A flavorful cut with great chew—lean yet tender when cooked right.
• Olive oil: For searing—use a good quality one to bring a subtle fruity note.
• Salt, black pepper, garlic powder: The simple seasoning trio that unlocks deep savory flavors without overpowering the meat.
• Unsalted butter: Adds richness to the sauce and helps sauté garlic gently.
• Garlic cloves, minced: Infuses the sauce with fragrant warmth and a bit of bite.
• Whiskey (1/4 cup): The star flavor booster—adds smokiness and sweetness, but the alcohol cooks off, leaving just the essence.
• Heavy cream: Thickens the sauce while bringing lusciousness and balance.
• Salt and pepper to taste: To finish seasoning and adjust the final punch of your sauce.

Set Up for Success

Before diving in, I like to do a quick mise en place: season your bavette steak and let it come to room temperature about 20 minutes so it cooks evenly and sears beautifully. Heat your cast iron skillet over medium-high to get it smoking hot—this is the key for that toasty, irresistible crust. Have everything ready for your sauce because the steps move quickly once the steak rests.

Step-by-Step: Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe

1. Prepare the Steak: Take your bavette steak out of the fridge 20 minutes ahead to temper. Pat the surface dry with paper towels—this step is crucial for that caramelized sear. Season both sides generously with salt, black pepper, and garlic powder, letting the flavors naturally sink in.
2. Heat the Skillet: Warm a cast iron skillet over medium-high heat until it’s shimmering hot. Add the olive oil and wait for it to gently ripple—it’s ready when you can smell that toasty, nutty aroma emerging.
3. Sear the Steak: Place the steak into the skillet and don’t touch it for 4–5 minutes, letting a golden crust form. Flip the steak and repeat for the second side, aiming for an internal temperature of about 130°F (54°C) for the perfect medium-rare. The sizzle and the smell of Maillard magic will draw you closer!
4. Rest the Steak: Remove the steak and tent it loosely with foil to rest for 5–10 minutes. Resting allows the juices to redistribute, giving you tender, juicy bites rather than a dry steak.
5. Make the Sauce: Lower the heat to medium and add unsalted butter to the same skillet. Once melted, sauté minced garlic for 1–2 minutes until fragrant and just beginning to turn golden. Keep an eye here—burnt garlic can spoil the balance.
6. Deglaze with Whiskey: Carefully pour in the whiskey, using a spatula to scrape the fond (those browned bits) off the bottom. This step adds layers of flavor and richness. Let the whiskey simmer for 2–3 minutes to cook off the sharp alcohol bite, leaving a smooth smoky note behind.
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Chef’s Notes & Success Tips
For the most tender bavette steak, always slice against the grain—this makes the fibers easier to chew. When searing, resist the urge to move the steak around; a steady, hot skillet forms that golden crust you’ll love. When deglazing, use whiskey at room temperature to avoid cooling the skillet too fast.
7. Finish the Sauce: Stir in the heavy cream and let the sauce simmer gently for about 5 minutes until it thickens into a luscious, velvety texture. Taste and season with salt and pepper to fine-tune the balance. The sauce should coat the back of a spoon and shine with buttery richness.
8. Serve: Slice your rested steak thinly against the grain—this will make every bite melt effortlessly. Plate and drizzle generously with your warm whiskey garlic cream sauce. Garnish with fresh parsley or thyme if you want a touch of color and brightness on the plate. Expect compliments and happy sighs!

Flavor Twists for Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe

• Add a splash of balsamic vinegar when deglazing to introduce a subtle tangy complexity.
• Swap out whiskey for bourbon for a sweeter, vanilla-forward sauce profile.
• Stir in chopped fresh rosemary or thyme with the garlic to lift the aromatics.
• For a spicy kick, sprinkle in a pinch of cayenne pepper or smoked paprika to the sauce.
• Use crème fraîche or sour cream instead of heavy cream for a tangier, lighter finish.
• Garnish with toasted pine nuts or crispy shallots for added texture contrast.

Storage & Make-Ahead Tips

• Refrigerate: Leftover sliced steak and sauce can be stored in an airtight container for up to 3 days.
• Freeze: Freeze the steak and sauce separately if possible; steak up to 2 months and sauce up to 1 month.
• Reheat gently: Warm sauce slowly on low heat to avoid separation; reheat steak in oven or skillet to maintain juiciness.
• Make sauce ahead: You can prepare the whiskey garlic cream sauce a day ahead and gently reheat it while you cook the steak fresh.
• Rest steak after reheating: Let the steak warm up briefly to avoid losing moisture during reheating.

Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe FAQs

• Can I use another cut of steak? Absolutely! Flank or skirt steak are great substitutes, though you may need to adjust cooking times slightly.
• What if I don’t have whiskey? Try a splash of brandy or a good-quality cognac for a similar depth, or skip alcohol and add a teaspoon of smoked paprika for richness.
• How do I know when bavette steak is done? Use an instant-read thermometer; 130°F (54°C) is perfect for medium-rare, balancing tenderness with flavor.
• Is bavette steak tough? It can be chewy if overcooked, but slicing thinly against the grain and resting ensures tender slices.
• Can I prepare this recipe for a crowd? Yes! Consider searing steaks in batches and making the sauce in a larger pan. Rest steaks covered to keep warm.

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