Ingredients
Steak
- 1 1/2 pound Bavette Steak
- 1 Tbsp Olive or Vegetable Oil
- 1 tsp Kosher Salt
- 1 tsp Ground Black Pepper
- 1/2 tsp Garlic Herb Blend Seasoning of Choice
Whiskey Garlic Cream Sauce
- 1/4 cup Whiskey
- 2 Tbsp Butter
- 2-3 cloves Whole Garlic, peeled
- 2 tsp Fresh Thyme, minced
- 1 Tbsp Dijon Mustard
- 1/2 cup Heavy Whipping Cream (or Half and Half, though sauce will be thinner)
- 1/4-1/2 cup Beef Broth, to thin if desired
- Ground Black Pepper, to taste
Instructions
- Preheat and Season: Preheat your oven to 350°F (175°C). Pat the bavette steak dry on all sides, then season it evenly with kosher salt, ground black pepper, and garlic herb blend seasoning.
- Sear the Steak: Heat a 12-inch cast iron skillet over medium-high heat until it is nearly smoking. Add the oil and wait until it shimmers and starts to smoke. Place the steak in the pan and sear for 3-5 minutes on one side until it develops a dark brown crust and releases naturally from the pan. Flip and sear the other side for another 3-5 minutes.
- Roast to Desired Doneness: Transfer the skillet with the steak into the preheated oven. Roast until the steak reaches your preferred internal temperature; the recipe suggests 135°F (57°C) for medium-rare, using an instant-read thermometer for accuracy.
- Rest the Steak: Remove the pan from the oven and transfer the steak to a plate. Lightly tent with foil to rest while you prepare the sauce. Resting helps the juices redistribute for a juicier steak.
- Begin Whiskey Cream Sauce: Place the skillet back on the stove over medium-low to medium heat. Add the butter to the steak drippings and whisk it in until melted and combined.
- Add Aromatics: Stir in the peeled garlic cloves and minced fresh thyme. Cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
- Deglaze and Build Sauce: Pour in the whiskey, whisking constantly and scraping any browned bits from the pan’s bottom. Then add the Dijon mustard, heavy cream, and beef broth as needed to adjust the sauce’s thinness.
- Simmer and Season: Allow the sauce to simmer gently, thickening slightly. Season with additional ground black pepper to taste.
- Slice and Serve: Slice the rested steak against the grain for maximum tenderness. Plate with the whiskey garlic cream sauce drizzled over or served alongside. Enjoy immediately.
Notes
- For thicker sauce, use heavy cream rather than half and half.
- Using a probe thermometer with an alert feature makes cooking steak to perfect doneness easier.
- Allowing the steak to rest after cooking ensures juicier meat.
- Adjust beef broth quantity in the sauce to your preferred consistency.
- Bavette steak is also known as flap steak; trim excess fat if preferred before cooking.
- Prep Time: 10 minutes
- Cook Time: 43 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
