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Creamy whiskey garlic Bavette steak served with sides on a plate

Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce

A comforting dish featuring juicy Bavette steak topped with a rich whiskey garlic cream sauce, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1.5 pounds Bavette Steak This cut is known for its rich beefy flavor and tenderness.
  • 1 Tbsp Olive or Vegetable Oil Ensures a crispy exterior while locking in juices.
  • 1 tsp Kosher Salt Essential seasoning to bring out the meat’s natural flavors.
  • 1 tsp Ground Black Pepper Adds warmth and a touch of spice.
  • 0.5 tsp Garlic Herb Blend Seasoning of Choice Elevates the dish’s flavor profile.
For the Sauce
  • 2 Tbsp Butter For a luxurious creaminess.
  • 2-3 cloves Whole Garlic, peeled Adds delightful aroma and flavor.
  • 2 tsp Fresh Thyme, minced Adds freshness and an earthy note.
  • 1 Tbsp Dijon Mustard Brings a tangy richness to the sauce.
  • 0.5 cup Heavy Whipping Cream Creates a luscious texture.
  • 0.25-0.5 cup Beef Broth Use as needed to thin the sauce.
  • Ground Black Pepper For seasoning to taste.

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Pat the steak dry on all sides using paper towels and season with kosher salt, ground black pepper, and garlic herb blend.
Cooking
  1. Heat a 12-inch cast iron skillet over medium-high heat. Add the oil and wait until it shimmers.
  2. Sear the steak for about 3-5 minutes on each side until dark brown crust forms.
  3. Transfer the skillet to the preheated oven and cook until the steak reaches 135 degrees Fahrenheit for medium-rare.
  4. Carefully remove the pan from the oven and tent the steak with foil on a plate to keep warm.
Making the Sauce
  1. Return the skillet to medium-low heat. Add butter, and once melted, add whole garlic and minced thyme; sauté until fragrant.
  2. Stir in the whiskey, then add Dijon mustard, heavy whipping cream, and beef broth. Simmer gently to thicken.
  3. Taste and adjust seasoning with ground black pepper as desired.
Serving
  1. Slice the steak against the grain and serve topped with the whiskey garlic cream sauce.

Notes

Rest the steak after cooking for juiciness. Don't rush the sear for a wonderful crust. Experiment with herbs for variation.