Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe

If you’ve been searching for a dish that delivers on bold flavor, tender texture, and a touch of sophisticated flair, then the Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe is going to be your new go-to. This recipe takes a beautifully marbled bavette steak, sears it to perfection in a cast iron skillet, and pairs it with a luscious whiskey garlic cream sauce that elevates every bite. Whether you’re cooking for a special occasion or craving a restaurant-quality steak dinner at home, this dish combines simplicity with an impressive depth of flavor that will absolutely delight your taste buds.

Ingredients You’ll Need

The beauty of the Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe lies in its straightforward list of ingredients. Each one is essential, contributing a unique note to the final dish—from savory seasoning to creamy sauce richness and that distinctive whiskey kick.

• 1 1/2 pound Bavette Steak: This cut is flavorful and tender when cooked properly, perfect for quick searing.
• 1 Tbsp Olive or Vegetable Oil: Helps achieve that beautiful sear without smoking out your kitchen.
• 1 tsp Kosher Salt: Enhances the natural flavors of the meat without overpowering it.
• 1 tsp Ground Black Pepper: Adds a subtle heat that complements the steak perfectly.
• 1/2 tsp Garlic Herb Blend Seasoning of Choice: Boosts the garlicky aroma and adds complexity.
• 1/4 cup Whiskey: Gives the cream sauce its signature boozy depth and warmth.
• 2 Tbsp Butter: Imparts richness and helps create a velvety sauce texture.
• 2-3 cloves Whole Garlic, peeled: Fresh garlic adds a fragrant punch in the sauce.
• 2 tsp Fresh Thyme, minced: Thyme brightens the sauce with its herbal freshness.
• 1 Tbsp Dijon Mustard: Adds tanginess and a slight bite to balance the cream.
• 1/2 cup Heavy Whipping Cream: Provides the creamy, luscious body for the sauce.
• 1/4-1/2 cup Beef Broth, to thin if desired: Adjusts the sauce consistency without sacrificing flavor.
• Ground Black Pepper: For final seasoning — freshly cracked is best.

How to Make Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe

Step 1: Prepare and Season the Steak

Start by preheating your oven to 350 degrees Fahrenheit. To ensure a perfect sear and even cooking, pat your bavette steak dry on all sides—this will help it brown beautifully. Then, season it generously with kosher salt, ground black pepper, and your garlic herb blend. This simple seasoning sets the stage for those crave-worthy steak flavors.

Step 2: Sear the Steak in Cast Iron

Heat a 12-inch cast iron skillet over medium-high heat until it’s almost smoking—this is key for that signature crust. Add your oil and wait for it to shimmer and just start smoking before laying in the steak. Sear for 3 to 5 minutes on each side without moving the steak, allowing a deep brown crust to develop. An important tip here is to let the steak release naturally from the pan without forcing it—it will let go when it’s ready.

Step 3: Oven Finish for Perfect Doneness

Once your steak boasts a gorgeous sear, transfer the entire skillet to the preheated oven. Cook until your steak reaches your preferred doneness; 135°F for medium rare is ideal for retaining juiciness and tenderness. Using an instant-read thermometer or a probe alarm makes this step foolproof and stress-free.

Step 4: Rest the Steak

Remove the pan from the oven and then take the steak out, placing it on a plate. Tent it lightly with foil to rest for a few minutes—this allows the juices to redistribute, ensuring every slice stays moist and flavorful.

Step 5: Make the Whiskey Garlic Cream Sauce

Place the cast iron skillet back on the stove top over medium-low heat, using the steak drippings as your flavor base. Melt in the butter, then add the whole garlic cloves and fresh thyme, cooking until fragrant—about 1 to 2 minutes. Next comes the star ingredient—whiskey—which you’ll whisk in, scraping up all those delicious browned bits stuck to the pan. Stir in Dijon mustard, heavy cream, and beef broth to thin the sauce as needed. Allow the sauce to gently simmer and thicken, then season with freshly ground black pepper.

Step 6: Slice and Serve

Always slice your bavette steak against the grain to maximize tenderness. Plate the slices and generously drizzle with the whiskey garlic cream sauce. Every forkful will be a perfect balance of juicy steak and the rich, flavorful sauce.

How to Serve Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe

Garnishes

A sprinkle of finely chopped fresh thyme or parsley gives a lovely pop of green and a fresh herbal note that complements the whiskey cream sauce wonderfully. For those who love a bit of excitement, a few cracked pink peppercorns on top add a subtle fruity heat and crunch.

Side Dishes

This steak pairs beautifully with creamy mashed potatoes or buttery roasted baby carrots—both of which soak up the whiskey garlic cream sauce like a dream. For a lighter contrast, a crisp arugula salad dressed with lemon vinaigrette brings brightness and balance to the plate.

Creative Ways to Present

For a wow-factor, try serving the steak slices stacked slightly overlapping on a warm wooden board, sauce poured artistically over the top. Alternatively, place the steak over a bed of sautéed mushrooms or creamy polenta to create a restaurant-quality plating experience right at home.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe, place the steak slices and sauce in an airtight container and refrigerate for up to 3 days. The sauce may thicken in the fridge but will reheat beautifully.

Freezing

While the steak is best enjoyed fresh or refrigerated, you can freeze the sauce portion separately in a freezer-safe container for up to a month. When thawed, gently reheat it over low heat to restore its creamy consistency without breaking.

Reheating

To reheat the steak, warm it gently in a low oven or covered skillet to prevent drying out. Rewarm the sauce slowly on the stovetop, stirring occasionally, adding a splash of beef broth or cream if it becomes too thick. This approach keeps the dish tasting just as good as the first time.

FAQs

What is Bavette Steak and how is it different?

Bavette steak is a French term for flank steak, known for its robust beefy flavor and slightly coarse texture. It’s different from other cuts because it’s thinner and has distinct grain lines, which is why slicing against the grain is key to tenderness.

Can I use a different type of whiskey for the sauce?

Absolutely! Choose a whiskey that you enjoy sipping since its flavor will influence your sauce. Bourbon tends to be sweeter while rye offers spice. Avoid flavored or lower quality whiskeys as they can introduce off-flavors.

Why use a cast iron skillet for this recipe?

Cast iron retains and distributes heat evenly, allowing you to achieve that perfect sear crucial to this recipe. It also withstands going straight from stovetop to oven, making it ideal for finishing the steak without transferring pans.

Can I substitute heavy cream in the sauce?

You can use half and half as a lighter option, but the sauce won’t be as thick or rich. For the best creamy texture and mouthfeel, heavy whipping cream is recommended.

What’s the best way to tell when the steak is done?

Invest in an instant-read thermometer. For the Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe, medium rare at 135°F is ideal. Pull the steak a few degrees below your target since it continues to cook while resting.

Final Thoughts

This Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe is truly a show-stopper in both flavor and technique without feeling intimidating to make. Every juicy, tender bite paired with the rich cream sauce infused with whiskey and garlic will have you reaching for seconds. I can’t wait for you to try it at home and impress your friends and family with this unforgettable steak experience.

Print