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Bavette steak is a special cut of meat. It has a rich, beefy flavor and a tender texture. This cut comes from the belly of the cow. It is often less known but is beloved by chefs. It absorbs marinades well and cooks quickly, making it perfect for a cast iron skillet.

Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce: Complete Recipe

Elevate your dinner with this delectable Cast Iron Bavette Steak featuring a rich Whiskey Garlic Cream Sauce. Discover the key ingredients and expert tips for marinating, seasoning, and cooking to perfection. Learn how to achieve a perfect sear and pair it with delicious sides that complement the flavors beautifully. Ready to impress? Click through to explore the full recipe and make a mouthwatering meal tonight!
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Ingredients
  

1 lb bavette steak

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon fresh thyme leaves

1 cup heavy cream

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

1 tablespoon Dijon mustard

1 tablespoon chopped fresh parsley for garnish

Instructions
 

Prep the Steak: Take the bavette steak out of the refrigerator and allow it to come to room temperature for about 30 minutes. This helps ensure even cooking. Pat the steak dry with paper towels, then season generously with salt and pepper on both sides.

    Heat the Skillet: In a cast-iron skillet, heat the olive oil over medium-high heat until shimmering but not smoking.

      Sear the Steak: Carefully place the seasoned bavette steak in the hot skillet. Sear for about 4-5 minutes without moving it, allowing a crust to form. Flip the steak and sear the other side for an additional 4-5 minutes for medium-rare, adjusting cooking time based on your desired doneness. Remove the steak from the skillet and let it rest on a cutting board, tenting it with foil to keep warm.

        Make the Sauce: In the same skillet, reduce the heat to medium and add the minced garlic, sautéing for about 30 seconds until fragrant. Stir in the thyme leaves, heavy cream, Worcestershire sauce, brown sugar, and Dijon mustard. Bring the sauce to a simmer, stirring often, and let it reduce for about 5-7 minutes until slightly thickened.

          Serve: Slice the rested steak against the grain into thin strips. Arrange it on a serving platter or individual plates, and drizzle generously with the whiskey garlic cream sauce.

            Garnish and Enjoy: Sprinkle the chopped fresh parsley over the dish for a pop of color and freshness. Serve immediately with your choice of sides, such as roasted vegetables or garlic mashed potatoes.

              Prep Time: 10 min | Total Time: 30 min | Servings: 2-3