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Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe

Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe
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★★★★★

5 from 20 reviews

This Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is a sumptuous and flavorful dish perfect for steak lovers. The bavette steak is seared to medium-rare in a hot cast iron skillet to lock in its rich, beefy flavors, then rested to retain its juiciness. The crowning glory is a luscious whiskey garlic cream sauce made by deglazing the skillet with whiskey and simmering it with cream and sautéed garlic, creating a silky, aromatic sauce that perfectly complements the meat.

Ingredients

Scale

Steak and Seasoning

  • 1 Bavette steak (about 1 lb)
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder

Sauce

  • 1 tbsp unsalted butter
  • 3 garlic cloves, minced
  • 1/4 cup whiskey
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions

  1. Prepare the Steak: Take the steak out of the fridge 20 minutes before cooking to allow it to reach room temperature for even cooking. Pat it dry thoroughly with paper towels, then season both sides evenly with salt, black pepper, and garlic powder to enhance its natural flavors.
  2. Heat the Skillet: Place a cast iron skillet over medium-high heat and add the olive oil. Allow the skillet and oil to become very hot before adding the steak to achieve a great sear. Add the steak and cook for 4 to 5 minutes on each side for medium-rare, or until the internal temperature reaches 130°F (54°C) using a meat thermometer.
  3. Rest the Steak: Remove the steak from the skillet and place it on a plate or cutting board. Let it rest for 5 to 10 minutes so the juices redistribute, ensuring the meat remains juicy and tender when sliced.
  4. Make the Sauce: Reduce the heat to medium and add unsalted butter to the same skillet with the fond (brown bits) left from cooking the steak. Once the butter is melted, sauté the minced garlic for 1 to 2 minutes until fragrant, being careful not to burn it.
  5. Deglaze with Whiskey: Pour in the whiskey to deglaze the pan, scraping the bottom with a wooden spoon or spatula to loosen all the flavorful browned bits. Allow the whiskey to simmer for 2 to 3 minutes to cook off the alcohol and concentrate the flavor.
  6. Finish the Sauce: Stir in the heavy cream and continue to simmer the sauce for about 5 minutes or until it thickens to a creamy consistency. Season with salt and pepper to your taste.
  7. Serve: Slice the rested steak against the grain into thin strips. Plate the slices and generously drizzle the whiskey garlic cream sauce over the top. Optionally, garnish with fresh parsley or thyme to add a vibrant touch and fresh aroma.

Notes

  • Allowing the steak to come to room temperature before cooking ensures even cooking throughout the meat.
  • Using a cast iron skillet helps achieve a superior sear and flavor.
  • Resting the steak is crucial for juicy results.
  • Adjust whiskey quantity if you prefer a milder sauce.
  • Pair this steak with roasted vegetables or mashed potatoes for a complete meal.
  • Ensure garlic doesn’t burn while sautéing to avoid bitterness.

Nutrition

Keywords: bavette steak, cast iron steak, whiskey garlic cream sauce, seared steak, easy steak recipe, creamy steak sauce

Find it online: https://servedbynora.com/cast-iron-bavette-steak-with-whiskey-garlic-cream-sauce-recipe/