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!