Cast Iron Bavette Whiskey Sauce (Print)
Seared Bavette steak paired with a rich whiskey garlic cream sauce for a flavorful and memorable meal.
# What You'll Need:
01 -
1 Bavette steak (about 1 lb)
02 -
2 tbsp olive oil
03 -
2 tsp salt
04 -
1 tsp black pepper
05 -
1/2 tsp garlic powder
→ For the sauce:
06 -
1 tbsp unsalted butter
07 -
3 garlic cloves, minced
08 -
1/4 cup whiskey
09 -
1 cup heavy cream
10 -
Salt and pepper to taste
# How to Make It:
01 -
Take the steak out of the fridge 20 minutes before cooking. Pat it dry and season both sides with salt, pepper, and garlic powder.
02 -
Place a cast iron skillet over medium-high heat and add olive oil. When hot, add the steak. Sear for 4–5 minutes per side for medium-rare, or until the internal temperature reaches 130°F (54°C).
03 -
Remove the steak from the skillet and let it rest for 5–10 minutes.
04 -
In the same skillet, lower the heat to medium and add butter. Once melted, sauté the minced garlic for 1–2 minutes until fragrant.
05 -
Pour in the whiskey, scraping the skillet to release flavorful bits. Let it simmer for 2–3 minutes to cook off the alcohol.
06 -
Stir in the heavy cream and let the mixture simmer until thickened (about 5 minutes). Season with salt and pepper.
07 -
Slice the steak against the grain, plate it, and generously drizzle the whiskey garlic cream sauce over the top. Garnish with fresh parsley or thyme, if desired.
# Additional Notes:
01 -
Cut Against the Grain: Always slice the Bavette steak against the grain to ensure tenderness. Cutting with the grain can result in a chewier texture.
02 -
Don’t Skip Resting the Steak: Letting the steak rest after cooking allows the juices to redistribute, making the meat juicier and more flavorful.
03 -
Adjust Sauce Consistency: If the whiskey garlic cream sauce becomes too thick, add a splash of cream or water to loosen it. If it’s too thin, simmer it a little longer to reduce and thicken.