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.
Ingredients
- For the Bavette Steaks:
- 2 bavette steaks about 1 to 1½ lbs total
- 1 tablespoon olive oil
- Salt to taste
- Freshly ground black pepper to taste
- For the Whiskey Garlic Cream Sauce:
- 2 tablespoons butter
- 4 cloves garlic minced
- ¼ cup whiskey bourbon or Irish whiskey works well
- ½ cup heavy cream
- 1 tablespoon chopped fresh parsley optional, for garnish
Instructions
- 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.
- 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!
- 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 (don’t skip this 🥄). 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.
- 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!