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Cast Iron Bavette Steak With Whiskey Garlic Cream Sauce Recipe
Ash Tyrrell

Cast Iron Bavette Steak With Whiskey Garlic Cream Sauce Recipe

If you love experimenting in the kitchen like I do, you’re in for a treat with this recipe. The Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is quite possibly one of the most decadent dishes I’ve cooked in a while. The steak is tender, juicy, and pan-seared to perfection, while the creamy sauce is a rich blend of whiskey and garlic that takes the flavor to a whole new level.
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Prep Time 5 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • Bavette steaks
  • Olive oil
  • Salt to taste
  • Freshly ground black pepper
  • Butter
  • Garlic minced
  • Whiskey
  • Heavy cream
  • Fresh parsley optional, for garnish

Method
 

  1. Start by heating a cast iron skillet over medium-high heat. This step is crucial for that gorgeous sear! Wait until it’s hot enough to sizzle a drop of water.
  2. While the skillet heats, season your steaks generously with salt and black pepper. Add olive oil to the sizzling skillet and carefully place the steaks in. Sear them for 3 minutes per side for medium-rare, flipping with your tongs. Once done, set the steaks aside to rest under foil. Resting is key to juicy perfection!
  3. Without cleaning the skillet, add butter and minced garlic. Stir for about a minute until aromatic. Slowly pour in the whiskey, letting it bubble and scrape the skillet with your spoon to get all those flavorful bits. Reduce the heat and stir in the heavy cream, letting it simmer gently until the sauce thickens. Add a pinch of salt and pepper to taste.
  4. Place the rested steaks on plates, spoon the warm whiskey garlic cream sauce generously over the top, and garnish with parsely for that final flourish of freshness. Serve immediately for the best flavor!

Notes

  • Use Room-Temperature Ingredients: Rest your steak and heavy cream at room temperature before cooking. This helps everything cook evenly.
  • Don’t Crowd the Pan: Sear the steaks in batches if needed to maintain high heat.
  • Control the Whiskey Flavor: Cook the whiskey a little longer for a milder taste, or leave it boozy if you prefer bold notes.
  • Rest the Steak Properly: Never skip the resting stage; it locks in the juices!