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Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce

Indulge in a perfectly seared bavette steak adorned with a rich whiskey garlic cream sauce that comes together effortlessly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 600 kcal

Equipment

  • 1 Cast Iron Skillet For perfect sear

Ingredients
  

Main Ingredients

  • 1 ½ pound Bavette Steak a flavorite cut that soaks up flavors real good.
  • 1 tablespoon Olive or Vegetable Oil for that perfect sear.
  • 1 teaspoon Kosher Salt brings out the natural meatiness.
  • 1 teaspoon Ground Black Pepper adds that punch of spice.
  • ½ teaspoon Garlic Herb Blend Seasoning of choice, for a little extra oomph.
  • ¼ cup Whiskey the star of the sauce with bite and warmth.
  • 2 tablespoon Butter makes the sauce rich and dreamy.
  • 2-3 cloves Whole Garlic peeled, for that deep garlic punch.
  • 2 teaspoon Fresh Thyme minced, earthy and fresh.
  • 1 tablespoon Dijon Mustard gives the sauce a tangy zip.
  • ½ cup Heavy Whipping Cream can swap with Half and Half but the sauce won’t be as thick.
  • ¼-1/2 cup Beef Broth just in case you want to thin out the sauce a bit.
  • Ground Black Pepper sprinkle on top at the end for a little extra bite.

Instructions
 

Instructions

  • Preheat your cast iron skillet over medium-high heat until it’s smoking just a little. This step’s crucial for that sear that seals flavors right in.
  • Rub your bavette steak all over with olive oil, kosher salt, black pepper, and that garlic herb seasoning you picked out. Make sure it’s good and coated.
  • Throw the steak on the hot skillet and sear for about 4-5 minutes each side. You’re going for a nice crust but inside should stay medium-rare and juicy.
  • Pull the steak off the heat and let it rest on a cutting board, covered loosely with foil. This lets the juices settle so it’s tender when you slice.
  • In the same skillet, toss in the whole garlic cloves and cook until they smell fragrant, about 1-2 minutes. Pour in the whiskey and scrape up all those browned bits for flavor.
  • Let the whiskey reduce by half, then stir in butter, minced thyme, and Dijon mustard. Simmer for 2-3 minutes until the sauce thickens. Slice the steak against the grain and serve topped with this luscious whiskey garlic cream sauce.

Notes

Serve with additional black pepper to taste.