Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce – Bold, Buttery & Restaurant-Worthy
This Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is a show-stopping dish that delivers rich flavor and elegant simplicity. Seared to perfection in a hot cast iron skillet, the bavette steak is juicy and tender, while the whiskey garlic cream sauce adds a luxurious, smoky depth. Perfect for special occasions, romantic dinners, or when you want to impress without the fuss. Serve with roasted potatoes, grilled veggies, or crusty bread to soak up every drop of that irresistible sauce.
Equipment
- Cast iron skillet (for best sear)
- Mixing bowl
- Sharp knife & cutting board
- Tongs
- Instant-read thermometer
- Whisk
- Paper towels
Ingredients
For the Steak:
- 1 ½ – 2 lbs bavette steak (or flank/skirt as substitute)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1 tsp garlic powder
For the Whiskey Garlic Cream Sauce:
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- ½ cup whiskey (or bourbon, cognac, or brandy)
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup freshly grated Parmesan cheese
- 1 tsp fresh thyme leaves (or rosemary)
- Pinch of red pepper flakes (optional)
- Salt & pepper, to taste
Instructions
- Prepare the steak:Pat the bavette steak dry with paper towels.Season generously with salt, pepper, and garlic powder.Let it rest at room temperature for 15 minutes.
- Sear the steak:Heat a cast iron skillet over medium-high until smoking hot.Add olive oil and sear the steak 3–4 minutes per side, depending on thickness, until it reaches 135°F (57°C) for medium-rare.Remove steak and rest on a cutting board, tented with foil, for 5–10 minutes.
- Make the sauce:In the same skillet, melt butter. Add minced garlic and sauté until fragrant (1–2 minutes).Carefully add whiskey to deglaze, scraping up brown bits. Let alcohol cook off (1–2 minutes).Stir in cream, Parmesan, herbs, and red pepper flakes. Simmer gently until sauce thickens (5 minutes). Season with salt and pepper.
- Slice & serve:Slice steak against the grain into strips.Plate and drizzle with whiskey garlic cream sauce.Garnish with fresh herbs. Serve immediately.
Notes
- For a lighter version, substitute half-and-half or Greek yogurt for the cream.
- Swap whiskey with bourbon for sweetness, or use beef broth if avoiding alcohol.
- Always slice against the grain to maximize tenderness.
- Great with sides like roasted potatoes, mashed garlic potatoes, or grilled vegetables.
- If sauce separates after reheating, whisk in a splash of cream to bring it back together.