Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce
Perfectly seared bavette steak served with a rich, creamy whiskey garlic sauce made all in the same cast iron skillet using smart kitchen shortcuts.
Equipment
- 1 Cast iron skillet for searing and cooking sauce
Ingredients
Main ingredients
- 1.5 pounds bavette steak your star protein
- 1 tablespoon olive oil for that golden sear
- Salt to taste
- Black pepper to taste
- 2 tablespoons butter for richness in the sauce
- 4 cloves garlic minced fine
- ⅓ cup whiskey the sauce's secret ingredient
- 1 cup heavy cream makes the sauce velvety smooth
- 1 teaspoon Dijon mustard just enough tang
- Parsley chopped, for garnish
Instructions
Instructions
- Preheat your cast iron skillet over medium-high heat until hot.
- Pat the bavette steak dry and season both sides with salt and black pepper.
- Add olive oil to the hot skillet and sear steak for 3-4 minutes per side. Remove and rest under foil.
- Reduce heat to medium and melt butter in the same skillet.
- Add minced garlic and sauté for 1 minute until fragrant.
- Carefully pour in whiskey and simmer for 2-3 minutes to reduce.
- Stir in heavy cream and Dijon mustard. Simmer for 5-7 minutes until sauce thickens.
- Slice the rested steak against the grain.
- Plate the sliced steak and spoon over the whiskey garlic cream sauce.
- Garnish with chopped parsley and serve immediately.
Notes
If sauce is too thin, simmer a bit longer. Store leftovers in fridge or freeze separately for easy reheating.