Go Back

Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce

A restaurant-quality steak dinner featuring a perfectly seared bavette cut topped with a rich, smoky, and creamy whiskey garlic pan sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French, Steakhouse
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

The Steak
  • 1.5 lbs Bavette Steak or Flank/Skirt steak
  • 2 tbsp neutral oil avocado or grapeseed
  • 2 tbsp unsalted butter for basting
  • 3 sprigs fresh thyme
  • 2 cloves garlic smashed
  • 1 tbsp kosher salt
  • 1 tsp black pepper freshly cracked
Whiskey Sauce
  • 0.33 cup Whiskey Bourbon or Irish
  • 0.5 cup heavy cream
  • 0.5 cup beef broth low sodium
  • 1 tbsp unsalted butter
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 3 cloves garlic minced or roasted

Equipment

  • Cast Iron Skillet
  • Tongs
  • Sharp knife
  • Meat thermometer

Method
 

  1. Take steak out of fridge 45 mins prior to cooking. Pat dry and season heavily with salt and pepper.
  2. Heat oil in cast iron skillet over high heat until smoking.
  3. Sear steak 3-4 minutes per side until deep brown crust forms.
  4. Add butter, smashed garlic, and thyme sprigs. Baste steak for 1 minute. Remove steak at 130°F (54°C) and let rest.
  5. Reduce heat to medium. Sauté minced garlic/shallot in pan drippings for 1 minute.
  6. Remove pan from heat and add whiskey to deglaze. Return to heat and reduce for 2 minutes.
  7. Add broth, Dijon, and Worcestershire. Simmer until reduced by half.
  8. Stir in heavy cream and simmer until sauce thickens. Slice steak against the grain and top with sauce.

Notes

Always slice bavette against the grain to ensure tenderness.