Go Back

Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce

A restaurant-quality steak dinner featuring tender bavette cut seared in cast iron and smothered in a rich, savory whiskey garlic cream sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, French Inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

The Steak
  • 1.5-2 lbs bavette steak room temperature
  • 2 tbsp neutral oil avocado or grapeseed
  • 2 tbsp unsalted butter
  • 4 sprigs fresh thyme
  • to taste coarse kosher salt
  • to taste black pepper freshly cracked
Whiskey Garlic Cream Sauce
  • 0.33 cup whiskey bourbon or rye
  • 5 cloves garlic minced
  • 0.5 cup beef broth or stock
  • 0.75 cup heavy cream
  • 1 tsp Dijon mustard optional

Equipment

  • Cast Iron Skillet
  • Tongs
  • Chef's knife
  • Whisk

Method
 

  1. Remove steak from fridge 45 minutes prior to cooking. Pat dry and season liberally with salt and pepper.
  2. Heat oil in a cast iron skillet over high heat until smoking. Sear steak for 3-4 minutes per side until deeply browned.
  3. Reduce heat to medium-high. Add butter and thyme sprigs. Baste the steak with the foaming butter for 2-3 minutes until internal temp reaches 125°F (medium-rare).
  4. Remove steak to a board to rest for 10 minutes. Keep the skillet on the heat.
  5. Add minced garlic to the steak drippings and sauté for 30 seconds.
  6. Deglaze the pan with whiskey, scraping up browned bits. Simmer for 1-2 minutes to reduce alcohol.
  7. Add beef broth and Dijon mustard. Simmer 2 minutes. Stir in heavy cream and simmer gently until sauce coats the back of a spoon.
  8. Slice steak against the grain and top with the hot cream sauce. Serve immediately.

Notes

Ensure you slice against the grain for tenderness.