Sizzling Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe

Searing a perfectly marbled bavette steak in cast iron creates a mouthwatering canvas for an indulgent whiskey garlic cream sauce.

Meat enthusiasts understand the magic of this culinary technique.

Rich, velvety sauce cascades over caramelized edges, promising complex flavor profiles.

Professional chefs know the secret lies in precise temperature control and quality ingredients.

Whiskey adds a smoky depth that complements the beef’s robust character.

Skillful techniques transform simple ingredients into an extraordinary dining experience.

Cooking this dish will make you the star of any dinner gathering.

Why You’ll Crave Every Bite of Bavette Steak

• Savor Restaurant-Quality Dining: Transform your home kitchen into a gourmet experience with this professional-grade steak recipe that delivers restaurant-caliber flavors without leaving your house.
• Master One-Skillet Convenience: Enjoy a complete meal prepared in a single cast iron skillet, minimizing cleanup and maximizing flavor by using the same pan for searing steak and creating a rich, decadent sauce.
• Elevate Weeknight Cooking: Impress family and friends with a sophisticated dish that looks and tastes complex but requires minimal culinary skills, making it perfect for home cooks wanting to upgrade their meal game.
• Create Versatile Meal Options: Pair this steak with various sides like roasted vegetables, mashed potatoes, or a crisp salad, making it adaptable for different dining preferences and occasions.

What Goes Into the Whiskey Cream Sauce Magic

• Bavette Steak: A flavorful and tender cut of beef known for its rich beefy taste.
• Olive Oil: Helps create a perfect sear and prevents sticking to the skillet.

• Salt, Black Pepper: Classic seasonings that enhance the natural flavor of the steak.

• Garlic, Whiskey, Dijon Mustard, Heavy Cream, Butter, Thyme: Create a rich and creamy sauce with deep, complex flavors that complement the beef perfectly.

Cast Iron Steak Instructions with Big Flavor

Step 1: Prep the Sizzling Skillet

Heat a large cast iron skillet over medium-high heat. Drizzle olive oil across the surface to create a perfect cooking base.

Season the Bavette steak generously with salt and pepper on both sides, ensuring full coverage for maximum flavor.

Step 2: Sear the Steak to Perfection

Carefully place the seasoned steak into the hot skillet.

Let it cook for 4-5 minutes on each side, developing a beautiful golden-brown crust. For medium-rare, aim for an internal temperature of 130°F.

Once cooked, transfer the steak to a resting plate to allow juices to redistribute.

Step 3: Build the Flavor Foundation

In the same sizzling skillet, drop in minced garlic.

Sauté for about a minute until the kitchen fills with an aromatic fragrance and the garlic becomes lightly golden.

Step 4: Deglaze with Whiskey Magic

Pour whiskey into the skillet with confidence.

Use a wooden spoon to scrape up those delicious browned bits clinging to the bottom of the pan. Let the whiskey simmer and reduce for 2-3 minutes, concentrating its rich flavor.

Step 5: Create the Creamy Sauce

Whisk in Dijon mustard and heavy cream. Bring the mixture to a gentle simmer, stirring continuously.

Allow the sauce to thicken for 2-3 minutes, creating a luxurious coating.

Step 6: Finish with Herbal Touches

Stir in butter and fresh thyme.

Season the sauce with additional salt and pepper to taste, balancing the flavors perfectly.

Step 7: Serve and Enjoy

Slice the rested steak against the grain to ensure tenderness.

Generously drizzle the whiskey garlic cream sauce over the sliced steak. Plate and serve immediately while the sauce is warm and inviting.

Steakhouse Tips for Cast Iron Excellence

• Select a high-quality, well-marbled Bavette steak for maximum flavor and tenderness.
• Let the steak rest at room temperature for 30 minutes before cooking to ensure even heat distribution.
• Pat the steak dry with paper towels to achieve a perfect sear and develop a delicious golden-brown crust.
• Use a meat thermometer to check the internal temperature for precise doneness and avoid overcooking.
• For a gluten-free option, replace Dijon mustard with a gluten-free alternative or omit entirely.

Flavor Spins for Bavette with a Whiskey Kick

• Bourbon Bacon Variation: Replace whiskey with bourbon and add crispy bacon bits to the cream sauce for a smoky, rich flavor profile.
• Herb-Infused Cream Variation: Incorporate fresh rosemary and sage instead of thyme, creating a more complex and aromatic sauce that complements the steak's robust taste.
• Spicy Pepper Cream Variation: Add diced jalapeños or red pepper flakes to the sauce for a fiery kick that elevates the whiskey garlic cream's depth and complexity.
• Blue Cheese Finish Variation: Crumble tangy blue cheese over the sliced steak before pouring the whiskey garlic cream sauce, introducing a sharp and creamy element to the dish.

Sips and Sides That Elevate This Bavette Dish

• Pair with Bold Red Wine: Choose a robust Cabernet Sauvignon or Malbec that matches the rich, intense flavors of the whiskey cream sauce and perfectly complements the cast iron steak.
• Elevate with Roasted Herb Potatoes: Create crispy roasted potatoes seasoned with rosemary and thyme to absorb the delicious whiskey garlic cream sauce and provide a hearty side dish.
• Match with Crisp Green Salad: Prepare a light arugula salad with shaved parmesan and a tangy vinaigrette to cut through the steak's richness and provide a fresh contrast to the creamy sauce.
• Complement with Caramelized Onions: Slowly cook sweet onions until golden brown to add a subtle sweetness that enhances the whiskey's depth and balances the steak's savory profile.

Save That Sauce and Steak the Right Way

• Refrigerate: Store leftover steak and sauce separately in airtight containers. Keep refrigerated for up to 3-4 days to maintain optimal flavor and texture.
• Freezing: Wrap sliced steak tightly in plastic wrap, then place in a freezer-safe bag. Freeze sauce in a separate container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Microwave Reheating: Place steak slices on a microwave-safe plate, cover with a damp paper towel. Heat in 30-second intervals, checking to prevent overcooking. Warm sauce separately in a small saucepan or microwave.
• Stovetop Reheating: Gently reheat steak in a skillet over low heat with a splash of beef broth to prevent drying.

Steak and Whiskey Cream FAQs, Served Hot

• What is Bavette steak?

Bavette is a flavorful, lean cut from the bottom sirloin with long muscle fibers, known for its rich beef taste and affordable price compared to other premium steaks.

• Why use a cast iron skillet for this recipe?

Cast iron provides excellent heat retention and creates a perfect sear, developing a delicious golden-brown crust on the steak while helping to lock in the meat’s natural juices.

• Can I substitute the whiskey in the sauce?

While whiskey adds depth, you can replace it with beef broth or red wine for a similar rich flavor profile if you prefer not to use alcohol.

• How do I know when the steak is cooked to medium-rare?

Use a meat thermometer to check for an internal temperature of 130°F, which indicates the steak is perfectly medium-rare with a warm red center.

Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe

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4.6 from 38 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Sizzling Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce brings robust French-inspired flavors to your dinner table. Rich, tender beef meets bold whiskey-infused sauce, delivering a luxurious culinary experience you’ll savor with each remarkable bite.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 lb (454 grams) Bavette steak

Cooking Fats and Seasonings:

• 2 tablespoons (30 milliliters) olive oil
• 1 tablespoon (15 grams) butter
• Salt, to taste
• Freshly ground black pepper, to taste

Sauce and Flavor Enhancers:

• 1/2 cup (120 milliliters) whiskey
• 1/2 cup (120 milliliters) heavy cream
• 4 cloves garlic, minced
• 1 tablespoon (15 grams) Dijon mustard
• 2 teaspoons fresh thyme leaves

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Instructions

1. Prepare a large cast iron skillet by heating it to medium-high temperature, then introduce olive oil to create a sizzling cooking surface.
2. Apply generous salt and pepper seasoning to both sides of the Bavette steak, ensuring even coverage for maximum flavor enhancement.
3. Carefully place the seasoned steak into the hot skillet, allowing it to sear for approximately 4-5 minutes on each side until achieving the preferred doneness, targeting an internal temperature of 130°F for medium-rare.
4. Transfer the cooked steak to a resting surface, permitting the meat’s juices to redistribute and ensure optimal tenderness.
5. Utilize the same skillet with residual cooking fragments, introduce minced garlic, and sauté for roughly 60 seconds until releasing a fragrant aroma.
6. Deglaze the skillet by pouring whiskey, employing a wooden spoon to scrape accumulated browned bits, and allow the liquid to reduce for 2-3 minutes.
7. Incorporate Dijon mustard and heavy cream into the skillet, bringing the mixture to a gentle simmer and cooking for an additional 2-3 minutes until the sauce reaches a desirable thickness.
8. Finish the sauce by stirring in butter and fresh thyme, then season with salt and pepper to create a harmonious flavor profile.
9. Slice the rested steak against the grain to maximize tenderness, then elegantly drizzle the whiskey garlic cream sauce over the meat before serving.

Notes

• Ensure the cast iron skillet is thoroughly preheated to achieve a perfect sear and beautiful caramelization on the Bavette steak.
• Choose a high-quality whiskey with robust flavor to enhance the depth of the cream sauce, balancing the richness of the meat.
• Allow the steak to rest after cooking, which helps redistribute juices and maintain maximum tenderness when slicing against the grain.
• For a lighter version, substitute heavy cream with half-and-half or coconut cream to reduce overall fat content while maintaining a creamy texture.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner, Appetizer
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 479
• Sugar: 1g
• Sodium: 200mg
• Fat: 36g
• Saturated Fat: 16g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 37g
• Cholesterol: 120mg