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Whiskey Garlic Bavette Steak served with herbs and spices

Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce

A rich and flavorful bavette steak paired with a decadent whiskey garlic cream sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 525
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1.5 pounds Bavette Steak A tender cut known for its rich flavor.
  • 1 Tbsp Olive or Vegetable Oil For searing the steak.
  • 1 tsp Kosher Salt Enhances steak flavor.
  • 1 tsp Ground Black Pepper Adds warmth and spice.
  • 0.5 tsp Garlic Herb Blend Seasoning Infuses the steak with aromatic flavors.
For the Sauce
  • 2-3 cloves Whole Garlic, peeled Provides savory base.
  • 2 tsp Fresh Thyme, minced Adds fresh, earthy flavor.
  • 1 Tbsp Dijon Mustard Adds depth and tanginess.
  • 0.5 cup Heavy Whipping Cream Creates a rich sauce.
  • 0.25-0.5 cup Beef Broth Thins sauce without losing flavor.
  • 2 Tbsp Butter For richness and silky finish.

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Pat the bavette steak dry on all sides and season with kosher salt, ground black pepper, and garlic herb blend.
Searing
  1. Heat a 12-inch cast iron skillet over medium-high heat until nearly smoking, then add oil.
  2. Place the steak in the skillet and sear for 3-5 minutes until a brown crust forms.
  3. Flip the steak and sear the other side for another 3-5 minutes.
Cooking
  1. Transfer the skillet to the preheated oven and roast until the steak reaches your desired doneness (135°F for medium-rare).
  2. Remove the steak from the oven, place it on a plate, and tent with foil to rest.
Making the Sauce
  1. Using the skillet drippings over medium-low heat, whisk in the butter until melted.
  2. Add whole garlic cloves and minced thyme, sauté for 1-2 minutes until fragrant.
  3. Whisk in whiskey, Dijon mustard, and heavy cream. Add beef broth if the sauce is too thick.
  4. Let the sauce simmer for a few minutes until thickened, then season with black pepper.
Serving
  1. Slice the steak against the grain and serve with creamy sauce drizzled over top.

Notes

Use a meat thermometer for perfect doneness. Resting the steak helps redistribute juices. Add herbs for extra freshness.