Cast Iron Bavette Steak With Whiskey Garlic Cream Sauce Recipe

I seared bavette steak with whiskey garlic cream sauce in a cast-iron pan, marrying a deeply caramelized crust with a silky whiskey-infused cream that will tempt you to read on.

Ingredients

• Bavette steak: rich in protein and iron, beefy flavor, grainy texture, great sear.
• Garlic: pungent raw, sweet when roasted, adds savory punch, anti inflammatory compounds too.
• Butter: gives silky richness and browning, high in saturated fat, very satisfying.
• Bourbon: boozy caramel and oak notes, brightens sauce, a little sugar and depth.
• Beef stock: savory umami backbone, adds depth, watch sodium, low sodium preferred.
• Heavy cream: makes sauce luxuriously creamy and rich, high calories, coats the palate.
• Dijon mustard and Worcestershire: sharp tang and savory umami, brightens and balances richness.
• Thyme and parsley: thyme adds earthy notes, parsley freshens and lifts heavy flavors.

Ingredient Quantities

• 1 1/2 to 2 pounds bavette (flap) steak, trimmed
• 1 to 1 1/2 teaspoons kosher salt, plus more for finishing
• 1/2 to 1 teaspoon freshly ground black pepper
• 1 to 2 tablespoons neutral oil (canola or vegetable) for searing
• 3 tablespoons unsalted butter, divided
• 1 small shallot, finely chopped
• 3 large garlic cloves, minced
• 1/3 cup bourbon or whiskey, whatever you’ve got on hand
• 3/4 cup low sodium beef stock
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh thyme leaves or 2 small sprigs
• 1 tablespoon chopped fresh parsley, for garnish
• 1 teaspoon cornstarch (optional, for thickening)

How to Make this

1. Pull the 1 1/2 to 2 pound bavette steak out of the fridge 30 to 45 minutes before cooking so it comes to room temp; pat it very dry, then season both sides with 1 to 1 1/2 teaspoons kosher salt and 1/2 to 1 teaspoon freshly ground black pepper, press the seasoning in.

2. Heat a cast iron skillet over high heat until it’s smoking hot, add 1 to 2 tablespoons neutral oil, then lay the steak in the pan and sear without moving for 3 to 4 minutes until a deep brown crust forms; flip and sear the other side 3 to 4 minutes, then add 1 tablespoon of the unsalted butter and tilt the pan and spoon the melted butter over the steak for about 30 seconds to baste. For medium rare aim for an internal temp of 125 to 130 F, otherwise finish in a 400 F oven for a few minutes if your steak is thick.

3. Transfer the steak to a cutting board, tent loosely with foil and let rest 8 to 10 minutes; don’t skip resting or the juices will run out when you slice it.

4. Pour off excess fat from the skillet leaving any browned bits, turn heat to medium and add another 1 tablespoon unsalted butter. Add the finely chopped small shallot and cook 30 to 45 seconds until soft, then add the 3 minced garlic cloves and cook 20 to 30 seconds until fragrant but not brown.

5. Carefully add 1/3 cup bourbon or whiskey to deglaze the pan, scraping up all the fond with a wooden spoon; if you’re worried about flame, take the pan off the heat while you pour the booze in, then put it back. Let the alcohol reduce by about half, 1 to 2 minutes.

6. Pour in 3/4 cup low sodium beef stock, add 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce and 1 teaspoon fresh thyme leaves or the leaves from 2 small sprigs; bring to a simmer and reduce for 2 to 3 minutes so flavors concentrate.

7. Stir in 1/2 cup heavy cream and simmer gently until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes; if it’s too thin whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer until thickened.

8. Turn off the heat and whisk in the remaining 1 tablespoon unsalted butter for a glossy finish, taste and season with more kosher salt if needed and a little black pepper.

9. Slice the bavette thinly against the grain, arrange on a platter or plates, spoon the whiskey garlic cream sauce over the slices, sprinkle with 1 tablespoon chopped fresh parsley and a tiny pinch of finishing salt if you like.

Equipment Needed

1. 10 to 12 inch cast iron skillet, preferably well seasoned, if you got one
2. Sturdy tongs for flipping the steak
3. Wooden spoon for scraping up the fond and stirring the sauce
4. Instant read thermometer to check doneness
5. Sharp chef’s knife for slicing against the grain
6. Cutting board, roomy enough to rest and slice the steak
7. Small mixing bowl and a whisk for the cornstarch slurry
8. Measuring cups and measuring spoons for the stock, cream and booze
9. Aluminum foil to tent the steak while it rests
10. Oven mitts or heatproof gloves for handling the hot pan and oven

FAQ

Cast Iron Bavette Steak With Whiskey Garlic Cream Sauce Recipe Substitutions and Variations

• Bavette (flap) steak:
  • Flank or skirt steak – very similar grain and cooks the same; slice thin across the grain for best tenderness.
  • Hanger steak or sirloin flap – slightly different shape but same bold beef flavor, cook to medium-rare and rest a few minutes.
• Bourbon or whiskey:
  • Brandy or cognac – gives a warm, fruity note and deglazes pan just like whiskey.
  • Dark rum – sweeter and richer, works well if you like a hint of caramel.
  • Non-alcohol option: extra beef stock plus 1 tbsp apple cider vinegar or 1 tsp Worcestershire – adds acidity and depth without booze.
• Heavy cream:
  • Half-and-half plus 1 tbsp butter per cup – fattier and richer, comes close to heavy cream when heated.
  • Whole milk thickened with 1 tsp cornstarch per cup – lighter, whisk cornstarch into cold milk first so it doesnt clump.
  • Crème fraîche or full-fat Greek yogurt – use off heat or tempered in slowly to avoid curdling, gives a tangy richness.
• Dijon mustard / Worcestershire:
  • Whole-grain mustard or yellow mustard if you want milder mustard flavor; use same amount.
  • For Worcestershire: soy sauce plus a splash of lemon or a tiny pinch of anchovy paste – keeps the umami and salty bite.

Pro Tips

– Salt earlier if you can. Salting the bavette an hour or two ahead (or even the night before) gives better seasoning and a nicer crust, but dont leave it so long that the surface gets wet. Pat the steak dry right before searing.

– Get the pan screaming hot and dont mess with the meat while it forms a crust. Use a little neutral oil, then finish the sear with butter basting for flavor only. If you move it too much you wont get that deep brown crust.

– Let the steak rest longer than you think. Ten minutes is the bare minimum, fifteen wont hurt. Slice thinly and always cut against the grain so each bite is tender.

– For the sauce, simmer gently and add the cold butter at the end for gloss and richness. If the sauce is too thin use a tiny cornstarch slurry, but add it sparingly so you dont make it gluey. Taste and adjust salt after the cream goes in since cream dulls seasoning.

Cast Iron Bavette Steak With Whiskey Garlic Cream Sauce Recipe

Recipe by James Level

0.0 from 0 votes

I seared bavette steak with whiskey garlic cream sauce in a cast-iron pan, marrying a deeply caramelized crust with a silky whiskey-infused cream that will tempt you to read on.

Pin

Servings

4

servings

Calories

740

kcal

Equipment: 1. 10 to 12 inch cast iron skillet, preferably well seasoned, if you got one
2. Sturdy tongs for flipping the steak
3. Wooden spoon for scraping up the fond and stirring the sauce
4. Instant read thermometer to check doneness
5. Sharp chef’s knife for slicing against the grain
6. Cutting board, roomy enough to rest and slice the steak
7. Small mixing bowl and a whisk for the cornstarch slurry
8. Measuring cups and measuring spoons for the stock, cream and booze
9. Aluminum foil to tent the steak while it rests
10. Oven mitts or heatproof gloves for handling the hot pan and oven

Ingredients

• 1 1/2 to 2 pounds bavette (flap) steak, trimmed

• 1 to 1 1/2 teaspoons kosher salt, plus more for finishing

• 1/2 to 1 teaspoon freshly ground black pepper

• 1 to 2 tablespoons neutral oil (canola or vegetable) for searing

• 3 tablespoons unsalted butter, divided

• 1 small shallot, finely chopped

• 3 large garlic cloves, minced

• 1/3 cup bourbon or whiskey, whatever you've got on hand

• 3/4 cup low sodium beef stock

• 1/2 cup heavy cream

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1 teaspoon fresh thyme leaves or 2 small sprigs

• 1 tablespoon chopped fresh parsley, for garnish

• 1 teaspoon cornstarch (optional, for thickening)

Directions

• Pull the 1 1/2 to 2 pound bavette steak out of the fridge 30 to 45 minutes before cooking so it comes to room temp; pat it very dry, then season both sides with 1 to 1 1/2 teaspoons kosher salt and 1/2 to 1 teaspoon freshly ground black pepper, press the seasoning in.
• Heat a cast iron skillet over high heat until it’s smoking hot, add 1 to 2 tablespoons neutral oil, then lay the steak in the pan and sear without moving for 3 to 4 minutes until a deep brown crust forms; flip and sear the other side 3 to 4 minutes, then add 1 tablespoon of the unsalted butter and tilt the pan and spoon the melted butter over the steak for about 30 seconds to baste. For medium rare aim for an internal temp of 125 to 130 F, otherwise finish in a 400 F oven for a few minutes if your steak is thick.
• Transfer the steak to a cutting board, tent loosely with foil and let rest 8 to 10 minutes; don’t skip resting or the juices will run out when you slice it.
• Pour off excess fat from the skillet leaving any browned bits, turn heat to medium and add another 1 tablespoon unsalted butter. Add the finely chopped small shallot and cook 30 to 45 seconds until soft, then add the 3 minced garlic cloves and cook 20 to 30 seconds until fragrant but not brown.
• Carefully add 1/3 cup bourbon or whiskey to deglaze the pan, scraping up all the fond with a wooden spoon; if you’re worried about flame, take the pan off the heat while you pour the booze in, then put it back. Let the alcohol reduce by about half, 1 to 2 minutes.
• Pour in 3/4 cup low sodium beef stock, add 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce and 1 teaspoon fresh thyme leaves or the leaves from 2 small sprigs; bring to a simmer and reduce for 2 to 3 minutes so flavors concentrate.
• Stir in 1/2 cup heavy cream and simmer gently until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes; if it’s too thin whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer until thickened.
• Turn off the heat and whisk in the remaining 1 tablespoon unsalted butter for a glossy finish, taste and season with more kosher salt if needed and a little black pepper.
• Slice the bavette thinly against the grain, arrange on a platter or plates, spoon the whiskey garlic cream sauce over the slices, sprinkle with 1 tablespoon chopped fresh parsley and a tiny pinch of finishing salt if you like.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 225g
• Total number of serves: 4
• Calories: 740kcal
• Fat: 58g
• Saturated Fat: 22g
• Trans Fat: 0.5g
• Polyunsaturated: 3g
• Monounsaturated: 18g
• Cholesterol: 220mg
• Sodium: 700mg
• Potassium: 775mg
• Carbohydrates: 6g
• Fiber: 0.5g
• Sugar: 2g
• Protein: 50g
• Vitamin A: 400IU
• Vitamin C: 3mg
• Calcium: 60mg
• Iron: 5.9mg