This Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is a flavorful, tender steak dish that’s easy enough for a weeknight meal yet elegant enough for special occasions. The bavette steak, a versatile cut from the lower sirloin, is cooked to perfection in a cast-iron skillet and topped with a rich whiskey garlic cream sauce. This one-pan meal is sure to impress with its mouthwatering flavors and minimal prep.

Full Recipe:

Ingredients

For the Bavette Steak:

• 1 ½ lbs bavette steak

• 1 Tbsp olive or vegetable oil

• 1 tsp kosher salt

• 1 tsp ground black pepper

• ½ tsp garlic herb blend seasoning (of your choice)

For the Whiskey Garlic Cream Sauce:

• ¼ cup whiskey (preferably bourbon-style)

• 2 Tbsp butter

• 2-3 cloves garlic, peeled

• 2 tsp fresh thyme, minced

• 1 Tbsp Dijon mustard

• ½ cup heavy whipping cream (or half-and-half for a lighter sauce)

• ¼–½ cup beef broth (to thin, if desired)

• Ground black pepper to taste

Directions

1. Prepare the Steak:
   Allow the steak to rest at room temperature for at least 30 minutes before cooking. Preheat your oven to 350°F. Pat the steak dry and season with salt, pepper, and garlic herb blend.

2. Sear the Steak:
   Heat a 12″ cast iron skillet over medium-high heat until it’s nearly smoking. Add olive oil, then sear the steak for 3-5 minutes on each side until a dark brown crust forms. Do not move the steak while it sears.

3. Cook the Steak in the Oven:
   Once seared, place the skillet in the oven. Bake until the steak reaches your desired doneness (135°F for medium-rare). Remove the pan from the oven, transfer the steak to a plate, and tent it with foil to rest.

4. Make the Whiskey Garlic Cream Sauce:
   Place the skillet back on the stove over medium-low heat. Add butter and let it melt into the drippings. Add garlic and thyme, cooking until fragrant (about 1-2 minutes). Stir in whiskey, scraping any bits from the bottom of the pan. Add Dijon mustard, cream, and beef broth to thin the sauce, simmering until thickened. Season with ground black pepper to taste.

5. Serve:
   Slice the steak against the grain and serve with the whiskey garlic cream sauce spooned over the top.

Nutrients (approximate per serving)

• Calories: 550-650 kcal

• Protein: 35-40g

• Carbohydrates: 5-7g

• Fat: 40-45g

• Saturated Fat: 15g

• Cholesterol: 130mg

• Sodium: 700mg

• Fiber: 1g

• Sugar: 2g

Why Choose Bavette Steak?

Bavette steak, while not as well-known as other cuts like ribeye or sirloin, is a fantastic choice for those looking for a tender yet flavorful steak. Often described as a cross between flank steak and skirt steak, bavette is known for its rich flavor and relatively tender texture when cooked properly. It’s a versatile cut that responds well to high-heat cooking methods like searing in a cast iron skillet, which helps develop a deeply caramelized crust while keeping the inside juicy and tender. Bavette steak is also more affordable compared to premium cuts, making it a great option for a weeknight dinner that still feels special.

The Cast Iron Cooking Method

Using a cast iron skillet to cook the bavette steak ensures a perfect sear, helping to lock in juices and flavor. Cast iron’s ability to retain heat allows for an even, high-heat cook, making it ideal for creating a beautiful, dark-brown crust on the steak. The high searing temperature also enhances the Maillard reaction, which is responsible for that delicious, savory caramelization on the steak’s surface. Once seared, the skillet is transferred to the oven, where the steak finishes cooking to your desired doneness. This combination of stove-to-oven cooking creates a steak that’s flavorful on the outside and perfectly cooked on the inside.

The Whiskey Garlic Cream Sauce

The whiskey garlic cream sauce is the star of this dish. The whiskey, preferably a bourbon-style, adds a deep, slightly smoky sweetness to the sauce, complementing the rich flavors of the steak. The garlic and fresh thyme bring an aromatic earthiness, while the Dijon mustard adds a subtle tang that helps balance the richness of the cream. The heavy whipping cream adds a luscious, velvety texture to the sauce, making it the perfect finish for the steak. If you prefer a lighter version, you can use half-and-half to reduce the fat content without sacrificing creaminess. The sauce is simmered until it thickens, creating a decadent topping that coats the steak beautifully.

Perfecting the Cooking Process

The key to cooking the bavette steak perfectly is understanding the timing and temperature. Letting the steak rest at room temperature for at least 30 minutes before cooking allows it to cook more evenly. The initial searing in the hot cast iron skillet forms a flavorful crust, while finishing in the oven ensures that the steak is cooked to your desired doneness. For a medium-rare steak, aim for an internal temperature of 135°F. After removing the steak from the oven, be sure to let it rest for a few minutes before slicing. This allows the juices to redistribute within the meat, ensuring that each bite is tender and juicy.

Building the Whiskey Garlic Cream Sauce

After the steak has rested, it’s time to make the whiskey garlic cream sauce using the flavorful drippings left in the skillet. The butter melts into the drippings, adding richness and depth to the sauce. Garlic and thyme are added next, infusing the sauce with aromatic, savory flavors. Pouring in the whiskey helps to deglaze the pan, releasing any bits of caramelized goodness stuck to the bottom, which adds an additional layer of flavor to the sauce. The Dijon mustard and cream are stirred in next, followed by beef broth to thin the sauce to the perfect consistency. Let it simmer for a few minutes until it thickens to your liking, and season it with black pepper to taste.

Serving the Dish

Once the steak has rested and the sauce is ready, it’s time to serve. Slice the bavette steak against the grain, which helps to maximize tenderness. Arrange the slices on a plate and spoon the rich whiskey garlic cream sauce over the top, ensuring that each slice is generously covered with the creamy, savory sauce. The combination of the tender steak and the luxurious sauce is irresistible. This dish is hearty and satisfying, yet the sauce elevates it to something truly special, making it perfect for both casual dinners and formal occasions.

Pairing Suggestions for Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce

This rich and flavorful steak pairs wonderfully with a variety of side dishes. For a classic pairing, serve it with mashed potatoes or roasted potatoes to complement the rich, creamy sauce. A fresh green vegetable, such as sautéed spinach, green beans, or roasted Brussels sprouts, would add a vibrant, slightly bitter contrast to the richness of the dish. A light salad with a tangy vinaigrette would also provide a refreshing balance to the hearty steak and creamy sauce. For a more indulgent option, serve the steak with creamy risotto or cheesy grits, which would absorb the delicious whiskey garlic sauce.

Nutritional Benefits of Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce

While this dish is indulgent and flavorful, it also provides a good source of protein from the bavette steak. Each serving contains around 35-40 grams of protein, which is essential for muscle repair and overall health. The heavy cream and butter in the sauce contribute to the rich flavor, but they also provide saturated fat, so it’s important to enjoy this dish in moderation as part of a balanced diet. The fresh thyme and garlic in the sauce provide antioxidants and other health benefits, making this dish a satisfying and flavorful treat that can still offer some nutritional value when enjoyed as part of a well-rounded meal.

Why This Recipe is a Must-Try

This Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is the perfect combination of comfort and sophistication. It’s a relatively simple recipe with a few key ingredients, but the flavors are rich, bold, and deeply satisfying. The steak itself is tender and flavorful, while the whiskey garlic cream sauce elevates the entire dish, making it feel indulgent and special. Whether you’re cooking for yourself, your family, or guests, this dish is sure to impress and become a favorite in your cooking repertoire.

Conclusion

In conclusion, Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is a simple yet gourmet dish that combines the tenderness of bavette steak with a rich, flavorful sauce. The whiskey, garlic, and cream come together to create a decadent topping that perfectly complements the savory steak. With minimal prep and cooking time, this dish is perfect for a weeknight dinner or a special occasion. Pair it with your favorite sides and enjoy a meal that’s both indulgent and satisfying.