Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe

If you are craving a steak experience that’s simply unforgettable, let me introduce you to the Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce. This recipe promises a tender, beautifully seared bavette steak that bursts with juicy flavor with every bite. The true star, however, is the luscious whiskey garlic cream sauce that elevates the dish to restaurant-quality indulgence. Whether you’re cooking for a special occasion or just treating yourself, this hearty yet elegant meal is sure to become a cherished favorite in your kitchen.

Ingredients You’ll Need

The beauty of this Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce lies in its straightforward, no-fuss ingredients. Each one plays a vital role: the bavette steak delivers rich, beefy flavor, while the garlic and whiskey bring aromatic depth to the creamy sauce. Simple staples combine in a way that’s purely satisfying and incredibly flavorful.

• Bavette steak (about 1 lb): This flank-style cut is prized for its tenderness and bold beef flavor when cooked properly.
• Olive oil (2 tbsp): Adds a subtle fruitiness to the sear and helps achieve that perfect crust.
• Salt (2 tsp): Essential for seasoning the steak inside and out, enhancing all the natural flavors.
• Black pepper (1 tsp): Adds a mild heat and complexity to the steak’s crust.
• Garlic powder (1/2 tsp): Provides a gentle garlic note without overpowering the meat.
• Unsalted butter (1 tbsp): Gives the sauce a rich, silky texture and deep flavor when sautéing garlic.
• Garlic cloves, minced (3): Fresh garlic is the aromatic backbone of the sauce, infusing it with character.
• Whiskey (1/4 cup): Adds warmth and a subtle smoky sweetness, perfectly complementing the cream.
• Heavy cream (1 cup): Creates the luscious body of the sauce that coats the steak beautifully.
• Salt and pepper to taste: To adjust seasoning in the sauce for perfect balance.

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

Step 1: Prepare the Steak

Start by removing your bavette steak from the fridge about 20 minutes before cooking—this allows it to come up to room temperature for even cooking. Pat the steak dry thoroughly, then season both sides with salt, black pepper, and garlic powder. This simple seasoning ensures the natural beef flavor shines through while the garlic powder hints at what’s to come in the sauce.

Step 2: Heat the Skillet and Sear the Steak

Grab your trusty cast iron skillet and place it over medium-high heat. Add the olive oil and wait until it shimmers—this means it’s hot enough to give your steak that coveted sear. Carefully lay the bavette steak in the skillet and cook for about 4 to 5 minutes on each side for medium-rare, or until your desired doneness is reached (130°F internal temperature is perfect for medium-rare). The goal here is a beautifully charred crust that locks in those delicious juices.

Step 3: Let the Steak Rest

Once cooked, transfer the steak to a plate and let it rest uncovered for 5 to 10 minutes. This resting period is crucial; it lets the juices redistribute throughout the meat, ensuring every bite is tender and juicy rather than dry.

Step 4: Make the Whiskey Garlic Cream Sauce

While the steak rests, lower the heat on the same skillet to medium and add unsalted butter. Once the butter melts, add the minced garlic and sauté it for 1 to 2 minutes until it’s fragrant and just beginning to turn golden. Next comes the magic moment: pour in the whiskey, scraping the skillet’s bottom to lift all those scrumptious browned bits left by the steak. Allow the whiskey to simmer for 2 to 3 minutes to cook off the alcohol, leaving behind its rich flavor.

Step 5: Finish the Sauce

Reduce the heat slightly and stir in the heavy cream. Let this mixture simmer gently for about 5 minutes until it thickens into a luscious, velvety sauce. Season the sauce with salt and pepper to your taste. The final result is a smooth, dreamy sauce with garlicky warmth and a hint of whiskey indulgence that pairs perfectly with the steak.

Step 6: Serve It Up

Slice the bavette steak against the grain into thin, tender strips. Plate the slices, then generously drizzle the whiskey garlic cream sauce over the top. This finishing touch adds moisture, richness, and a depth of flavor that will have everyone asking for seconds.

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

Garnishes

For an inviting pop of color and a touch of freshness, sprinkle freshly chopped parsley or thyme over the plated steak. These herbs cut through the richness of the sauce and add a lovely visual appeal that turns your dish from simple to spectacular in moments.

Side Dishes

The Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce pairs beautifully with classic sides. Consider creamy mashed potatoes, roasted garlic asparagus, or a crisp green salad to balance the richness of the dish. Each side adds texture and flavor contrasts that keep the meal well-rounded and satisfying.

Creative Ways to Present

If you want to wow guests, serve the steak atop a bed of buttered egg noodles or creamy polenta to soak up the delicious sauce. Alternatively, try plating it with a smear of roasted red pepper purée for a vibrant pop of color and subtle sweetness that complements the whiskey cream sauce in a unique way.

Make Ahead and Storage

Storing Leftovers

Leftover bavette steak with whiskey garlic cream sauce can be stored in airtight containers in the refrigerator for up to 3 days. Keep the sauce and steak together or separate them to maintain the best texture.

Freezing

You can freeze the steak and sauce separately in freezer-safe containers for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator for best results.

Reheating

For reheating, warm the steak gently in a skillet over low heat and reheat the sauce separately in a small pan. Pour sauce over the steak just before serving to keep the meat tender and juicy.

FAQs

What is bavette steak?

Bavette steak, also known as flap steak, is a flavorful and tender cut from the lower belly of the cow. It has a loose grain that absorbs marinades and seasoning wonderfully, making it ideal for quick, high-heat cooking methods like searing in a cast iron skillet.

Can I use other types of whiskey in the sauce?

Absolutely! Bourbon, rye, or Irish whiskey all bring subtle differences in flavor. Pick a whiskey you enjoy drinking, as its character will shine through in the sauce.

How do I know when the steak is cooked perfectly?

Using a meat thermometer is the easiest way: 130°F (54°C) for medium-rare is ideal for bavette steak. The steak should have a nice crust outside but remain juicy and tender inside.

Is cast iron necessary for this recipe?

While not absolutely essential, a cast iron skillet is highly recommended because it retains heat superbly. This allows for a fantastic sear, creating the tasty crust that defines this dish.

Can I make this recipe dairy-free?

You can substitute heavy cream with coconut cream and use a dairy-free butter alternative to keep the sauce creamy without dairy, though the flavor will be slightly different from the original recipe.

Final Thoughts

If you’re looking to impress yourself or your loved ones with a dish that feels luxurious but is surprisingly straightforward to prepare, this Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is the perfect choice. Its beautiful balance of savory beef, garlic, and whiskey-infused cream sauce will quickly become a go-to meal to celebrate good times or brighten up an ordinary evening. Trust me, once you try it, you’ll be hooked!

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