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Cast Iron Bavette Steak

Savory Cast Iron Bavette Steak with Creamy Whiskey Sauce

Indulge in a gourmet experience with this Cast Iron Bavette Steak, enhanced by a rich whiskey garlic cream sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 lb Bavette steak Substitute with flank or skirt steak if needed.
  • 2 tbsp Olive oil Essential for achieving a beautifully seared crust.
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 1/2 tsp Garlic powder Pairs well with fresh garlic in sauce.
For the Whiskey Garlic Cream Sauce
  • to taste Whiskey Choose a whiskey you enjoy sipping.
  • 4 cloves Garlic Minced.
  • 1 cup Heavy cream Adds a luscious, velvety texture.
  • 2 tbsp Butter Elevates the sauce's silkiness.

Equipment

  • cast-iron skillet

Method
 

Step-by-Step Instructions
  1. Remove your Bavette steak from the fridge and let it sit for about 20 minutes to reach room temperature. Pat the steak dry and season with salt, black pepper, and garlic powder.
  2. Preheat a cast iron skillet over medium-high heat for about 5 minutes. Add olive oil once preheated, ensuring it shimmers.
  3. Sear the steak in the hot skillet for 4-5 minutes until a golden brown crust forms. Flip and cook for another 4-5 minutes for medium-rare.
  4. Remove the steak and let it rest for 5-10 minutes on a cutting board.
  5. In the same skillet, sauté minced garlic for 30 seconds. Pour in whiskey, scraping browned bits, and allow to reduce. Stir in heavy cream and butter until sauce thickens.
  6. Slice the rested steak against the grain and serve with the creamy whiskey garlic sauce poured over. Garnish and serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 3gProtein: 30gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 600mgPotassium: 650mgVitamin A: 500IUCalcium: 30mgIron: 3mg

Notes

Let the steak reach room temperature before cooking for even doneness. Always slice against the grain for tender bites.

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