Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce

Introduction

Hook: There’s something undeniably satisfying about cooking a beautiful steak, especially when it’s sizzling in a cast iron skillet and paired with a rich, velvety sauce. And when that sauce combines whiskey’s smoky depth with garlic’s warmth, well—now we’re talking next-level flavor!

What Makes It Special: This Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is ideal for those who want an elegant, restaurant-quality dish that’s easy to make at home. The bavette cut (also known as flap steak) is known for its rich beefy flavor, and when it’s seared in cast iron, it achieves a gorgeous crust while staying juicy on the inside. The creamy whiskey garlic sauce adds a smooth, decadent layer that pairs beautifully with the steak’s natural flavors.

Personal Anecdote: The first time I made this recipe was for an anniversary dinner, and it was a hit. My partner couldn’t stop raving about the creamy, garlicky sauce, and I loved how simple it was to put together. Now, it’s our go-to for any special occasion—or even just a random Tuesday night when we’re craving something truly delicious.

Why You’ll Love This Recipe

• Easy to Make: Simple ingredients and quick prep time make this recipe totally doable, even on busy weeknights.
• Restaurant Quality: Bavette steak’s rich, beefy flavor combined with the whiskey garlic cream sauce brings a fine-dining experience right to your table.
• Versatile Sauce: The creamy, garlicky sauce is perfect not only with steak but also with other proteins like chicken or pork.
• Minimal Ingredients, Big Flavor: A handful of pantry staples—like garlic, heavy cream, and a splash of whiskey—come together to create bold, layered flavors.

Imagine a bite of juicy, perfectly seared steak dipped in a warm, creamy sauce that coats your taste buds with smoky, garlicky richness. Whether it’s for date night or a family dinner, this recipe will make any meal feel special.

Preparation Time and Servings

• Total Time: 30 minutes (10 minutes prep, 20 minutes cooking)
• Servings: 4
• Nutrition Facts: Calories per serving: 500, Protein: 30g, Fat: 35g, Carbs: 5g

Ingredients

Steak

• 1 lb bavette (flap) steak
• 1 tbsp olive oil
• Salt and black pepper, to taste
• Fresh thyme or rosemary sprigs (optional, for added aroma)

Whiskey Garlic Cream Sauce

Ingredient Highlights:

• Bavette Steak: Known for its tender, flavorful cut, bavette steak is perfect for searing. Make sure to season generously for maximum flavor.
• Whiskey: Adds a smoky, deep flavor to the sauce, balancing the richness of the cream.
• Garlic: Adds warmth and aroma to the sauce, perfectly complementing the whiskey and cream.

Step-by-Step Instructions

1. Prep the Steak

• Pat the steak dry with paper towels to remove any excess moisture, which helps it sear well.
• Season both sides generously with salt and black pepper. This step is key for a flavorful crust!
• Tip: If you have time, let the seasoned steak rest at room temperature for about 15-20 minutes to promote even cooking.

2. Sear the Steak in Cast Iron

• Heat a cast iron skillet over medium-high heat. Once hot, add the olive oil.
• Place the bavette steak in the skillet, cooking for about 3-4 minutes on each side for medium-rare, or longer if you prefer it more well-done.
• Add a few sprigs of thyme or rosemary to the skillet for extra aroma if desired.
• Tip: Avoid moving the steak too much while it cooks to ensure a nice crust.
• Once the steak is done to your liking, transfer it to a plate and let it rest under foil to keep warm.

3. Make the Whiskey Garlic Cream Sauce

• Reduce the heat to medium and add the butter to the same skillet.
• Once melted, add the minced garlic, cooking for 1-2 minutes until fragrant.
• Pour in the whiskey carefully, stirring to incorporate with the garlic. Let it cook for another minute to allow the alcohol to cook off slightly.
• Add the heavy cream and beef broth, stirring to blend. Let the sauce simmer for about 3-4 minutes until it thickens slightly.
• Season with salt and black pepper to taste.
• Tip: For a thicker sauce, let it simmer a bit longer, stirring occasionally to prevent it from sticking.

4. Serve the Steak with Sauce

• Slice the steak against the grain for maximum tenderness.
• Drizzle the whiskey garlic cream sauce generously over the steak slices or serve on the side as a dipping sauce.
• Garnish with a few fresh thyme leaves for a touch of green, and you’re ready to enjoy!

How to Serve

• Serve with mashed potatoes or garlic butter rice to soak up the extra sauce.
• For a balanced meal, pair it with roasted vegetables or a simple green salad.
• This dish also shines with crusty French bread for dipping into the creamy sauce.

Additional Tips

• Pat Dry the Steak: Removing moisture ensures a beautiful crust when you sear.
• Preheat the Cast Iron: Make sure your skillet is hot before adding the steak for an even, golden crust.
• Rest the Steak: Letting the steak rest after cooking helps keep it juicy.
• Avoid Boiling the Sauce: Simmer the sauce gently for a smooth, velvety finish.
• Adjust Whiskey to Taste: Feel free to add more or less whiskey, depending on your preference.

Recipe Variations

• Herbed Butter Steak: Instead of whiskey, use a spoonful of herb butter for a milder sauce.
• Creamy Mushroom Sauce: Sauté sliced mushrooms with the garlic before adding cream.
• Dairy-Free: Substitute coconut cream for heavy cream to make it dairy-free.
• Kid-Friendly: If you’re cooking for kids, simply omit the whiskey and add a bit more broth for flavor.

Serving Suggestions

• Sides: Perfect with mashed potatoes, sweet potato fries, or steamed green beans.
• Beverages: A simple lemon-lime soda complements the dish, or a mocktail with ginger and citrus for a bright, refreshing pairing.

Freezing and Storage

• Storage: Store any leftover steak and sauce in separate airtight containers. Refrigerate for up to 3 days.
• Reheating: Reheat steak in a low oven at 300°F for 5-10 minutes. Warm the sauce in a pan over low heat, stirring gently.
• Freezing: Freeze the steak without the sauce by wrapping it in plastic and storing it in a freezer bag for up to 3 months.

Special Equipment

• Cast Iron Skillet: Essential for a perfect sear. If unavailable, a heavy-bottomed stainless-steel skillet works too.
• Sharp Knife: For slicing the bavette steak cleanly and against the grain.

FAQ

1. Can I use a different cut of steak if I can’t find bavette?

Absolutely! Bavette, also known as flap steak, has a great texture and flavor, but you can easily substitute it with cuts like flank or skirt steak. These cuts have similar tenderness and marbling, making them perfect for searing in a cast iron skillet.

2. What can I use if I don’t have a cast iron skillet?

If you don’t have a cast iron skillet, a heavy-bottomed stainless steel skillet will also work well. Just be sure it’s large enough to allow for a good sear and even cooking. Cast iron is ideal for a high heat sear, but a stainless skillet can give you a similar result.

3. Is the whiskey flavor strong in the sauce?

The whiskey adds a rich depth, but the alcohol mostly cooks off, leaving behind a subtle, smoky warmth. If you prefer a milder taste, you can reduce the whiskey amount or let it simmer a little longer before adding the cream.

4. Can I make the sauce alcohol-free?

Yes! If you’d like to avoid whiskey, replace it with an equal amount of beef or vegetable broth for depth of flavor, or try a splash of apple cider vinegar to add a bit of acidity and complexity.

5. How do I know when my steak is done?

For medium-rare, aim for an internal temperature of 130°F to 135°F (54°C to 57°C). You can use a meat thermometer to check, or slice into the thickest part and check if it’s your preferred doneness. Just remember that the steak will continue cooking a bit as it rests.

6. Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, gently reheat it in a skillet over low heat, stirring occasionally until it’s warmed through.

7. What should I serve with this steak?

This steak pairs beautifully with mashed potatoes, roasted vegetables, or garlic butter rice to soak up the extra sauce. A fresh green salad or a side of steamed green beans makes for a balanced, flavorful meal.

8. How should I store leftovers?

Store leftover steak and sauce in separate airtight containers. Refrigerate for up to 3 days. To reheat, warm the steak in a low oven at 300°F for a few minutes and reheat the sauce in a pan over low heat, stirring until smooth.

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Conclusion

I hope you enjoy making (and eating!) this Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce as much as we do. This recipe is a real treat, perfect for impressing friends or making a quiet night in feel extra special. Don’t forget to snap a photo and share it if you try it out—I’d love to see your take on this recipe!