Cast Iron Bavette Whiskey Cream

This rich and elegant steak recipe brings the feel of a steakhouse to your own kitchen, pairing a perfectly seared Bavette cut with a silky whiskey garlic cream sauce. Every bite feels decadent yet the method stays approachable even on busy weeknights.

When I first tried this sauce with Bavette steak for an at-home anniversary dinner we could not believe we made something so special without leaving the house.

Ingredients

• Bavette steak: about one pound The star of this dish Choose a steak with good marbling and a deep red color for best results
• Olive oil: Creates a golden sear and keeps the steak moist Pick extra virgin for added flavor
• Salt: Essential for seasoning and drawing out moisture to form a tasty crust Use kosher or flaky salt if possible
• Black pepper: Freshly ground for maximum aroma
• Garlic powder: Infuses the steak with savory depth Opt for a brand with pure dehydrated garlic
• Unsalted butter: The base of your creamy sauce Using unsalted gives you more control over the saltiness
• Fresh garlic cloves: Minced garlic is key for a bold robust flavor Pick firm cloves with tight skins
• Whiskey: Lends smoky caramel notes to the sauce A good mid-range whiskey brings the best flavor
• Heavy cream: Thickens the sauce into something luscious Go for full-fat cream for richness
• Salt and pepper to taste: Lets you adjust seasoning in the sauce right at the end

Step-by-Step Instructions

Prepare the Steak:

Take the steak out of the refrigerator about twenty minutes in advance Pat it dry thoroughly for maximum sear then season both sides generously with salt black pepper and garlic powder

Heat the Skillet:

Set a cast iron skillet over medium-high heat and add olive oil When the oil shimmers and is just about to smoke place the steak in the pan Press gently to ensure good contact Sear for four to five minutes per side for medium-rare or until the thermometer reads one hundred thirty degrees Fahrenheit

Rest the Steak:

Transfer the steak to a cutting board Loosely tent with foil and let it rest for at least five to ten minutes This is essential for juicy results

Make the Sauce:

Turn the heat to medium and add the butter to the used skillet Once melted stir in the minced garlic Sauté for one to two minutes until just golden and fragrant

Deglaze with Whiskey:

Carefully pour in the whiskey While the liquid bubbles scrape up any bits stuck in the skillet Let the whiskey simmer for two to three minutes for the alcohol to cook off leaving only rich flavor

Finish the Sauce:

Pour the heavy cream into the skillet with the whiskey mixture Stir and let the sauce gently simmer around five minutes until thick and luxurious Season to taste with salt and black pepper

Serve:

Slice the rested steak thinly against the grain Plate the slices and spoon the whiskey garlic cream sauce generously over the top Garnish with fresh herbs if you like

Save

Bavette steak is my favorite for show-stopping meals because it stays juicy and flavorful even if you are not a seasoned steak cook The whiskey cream sauce was inspired by a meal I shared with friends on a rainy night and now it is the most requested topping at my family table

Storage Tips

Leftover steak keeps well in an airtight container in the fridge for up to three days Store sauce separately and reheat over low heat adding a splash of cream if needed to restore its texture

Ingredient Substitutions

If you cannot find Bavette substitute with flank steak or skirt steak which have similar texture and flavor For the sauce you can use brandy or bourbon if whiskey is not on hand and half and half instead of heavy cream for a lighter version

Serving Suggestions

This steak is incredible paired with crispy roasted potatoes steamed green beans or a fresh arugula salad If you want a truly decadent meal serve it with mashed potatoes or herb buttered noodles to soak up the extra sauce

Cultural or Historical Context

Bavette steak is a French-style cut also known as flap steak prized for its rich beefy taste Traditionally it is quickly seared and sliced against the grain In France you often see it paired with pan sauces like this creamy whiskey garlic blend making the most of every flavorful morsel

Recipe FAQs

→ What is Bavette steak and can I substitute it?

Bavette is a flavorful, loose-textured cut from the sirloin. Flank or skirt steak are suitable alternatives, but adjust cooking times as needed.

→ Why use cast iron for searing?

Cast iron skillets retain and distribute heat evenly, creating a caramelized crust and sealing in the meat's juices for enhanced flavor.

→ Can I use a different liquor instead of whiskey?

You can try brandy or bourbon for a similar depth, but whiskey imparts a unique smoky aroma that complements the garlic and cream.

→ How can I tell when the steak is done?

For medium-rare, aim for an internal temperature of 130°F (54°C). Adjust searing time to your preferred doneness.

→ What dishes pair well with this steak?

Roasted potatoes, seasonal vegetables, or a crisp green salad make excellent sides, enhancing the dish's richness.