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Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce made easy!

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A delicious and easy recipe for Cast Iron Bavette Steak with a rich Whiskey Garlic Cream Sauce.

Ingredients

Scale
  • 1.5 pounds bavette steak
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 4 cloves garlic, minced
  • 1/2 cup whiskey
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F.
  2. Season the bavette steak generously with salt and black pepper on both sides.
  3. In a large cast iron skillet, heat the olive oil over medium-high heat until shimmering.
  4. Add the seasoned steak to the skillet and sear for about 4-5 minutes on each side until a nice crust forms.
  5. Transfer the skillet to the preheated oven and cook for an additional 5-10 minutes, or until the steak reaches your desired doneness (135°F for medium-rare).
  6. Remove the skillet from the oven and transfer the steak to a cutting board. Let it rest for at least 5 minutes before slicing.
  7. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
  8. Carefully pour in the whiskey, scraping up any browned bits from the bottom of the skillet. Allow it to simmer for 2-3 minutes to reduce slightly.
  9. Stir in the heavy cream and Dijon mustard, cooking for another 2-3 minutes until the sauce thickens.
  10. Slice the rested steak against the grain and serve drizzled with the whiskey garlic cream sauce. Garnish with fresh parsley.

Notes

  • For a smoky flavor, try adding a teaspoon of smoked paprika to the steak seasoning.
  • If you prefer a lighter sauce, substitute half of the heavy cream with chicken broth for a thinner consistency.

Nutrition

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