Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe
This Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is a flavorful and indulgent dish that features a perfectly seared bavette steak cooked to medium-rare and topped with a rich, creamy whiskey-infused garlic sauce. The recipe highlights simple seasoning and a quick pan sauce made in the same skillet, perfect for a gourmet yet easy home-cooked meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Frying
- Cuisine: American
Ingredients
For the Steak
- 1 Bavette steak (about 1 lb)
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
For the Whiskey Garlic Cream Sauce
- 1 tbsp unsalted butter
- 3 garlic cloves, minced
- 1/4 cup whiskey
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare the Steak: Take the steak out of the fridge 20 minutes before cooking to bring it to room temperature. Pat the steak dry with paper towels to ensure a good sear. Season both sides evenly with salt, pepper, and garlic powder.
- Heat the Skillet: Place a cast iron skillet over medium-high heat and add the olive oil. When the oil is hot and shimmering, add the steak to the pan. Sear the steak for 4 to 5 minutes on each side, or until an internal temperature of 130°F (54°C) is reached for medium-rare doneness.
- Rest the Steak: Remove the steak from the skillet and transfer it to a cutting board. Let it rest for 5 to 10 minutes to allow the juices to redistribute for a juicy steak.
- Make the Sauce: Reduce the heat to medium and add the butter to the same skillet. When melted, add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
- Deglaze with Whiskey: Pour in the whiskey, scraping the bottom of the skillet to loosen any browned bits. Let the mixture simmer for 2 to 3 minutes to cook off the alcohol and concentrate flavors.
- Finish the Sauce: Stir in the heavy cream and let the sauce simmer gently until it thickens, about 5 minutes. Season with salt and pepper to taste, stirring occasionally.
- Serve: Slice the rested steak thinly against the grain. Plate the slices and generously drizzle the whiskey garlic cream sauce on top. Optionally, garnish with fresh parsley or thyme for added color and aroma.
Notes
- Bringing the steak to room temperature before cooking ensures even cooking.
- Use a meat thermometer to check doneness precisely.
- If you prefer your steak more or less cooked, adjust searing time accordingly.
- The sauce can be made ahead and reheated gently before serving.
- Fresh herbs such as parsley or thyme enhance presentation and flavor.
- Whiskey choice affects the sauce flavor; use a good-quality whiskey you enjoy drinking.
