Home » Beef » Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce
by Megan Keno on Mar 30, 2021 (updated Jun 7, 2023) 28 comments »
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Flavorful, tender, and under appreciated Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is actually an easy weeknight meal, with high end restaurant flair!
My favorite way to cook a steak is in my cast iron pan. The ultimate sear on the outside compliments the perfection of pink in the middle. And there are such an array of steaks that you can use, whether it’s a t-bone, a sirloin, or in this case a bavette steak! This is my new favorite cut because it is the best of a flank steak and sirloin combined.
Top that off with this ultra scrumptious whiskey garlic cream sauce that is made in the pan, it’s a one dish dinner!
Bavette is prized in high end steak houses, for good reason. But I am making the case for making it a staple in your kitchen ASAP! The bavette is tender similar to a flank steak, but it’s actually part of the lower sirloin of beef. See, it is the best of both worlds.
So while it sounds intimidating, it truly is not. My friends at Post 5 Cattle include this in their selection of beef boxes that can be shipped right to your door! The best part of working with your local producers and ranchers is that you can get those custom cuts that elude you at the grocery store, maximizing the potential for exquisite meat and new and exciting culinary adventures. And a rotating selection means you always get to try something new along with those standard cuts you know and love.
Keys to Success with Steak
Take the chill off your steak before you cook it. Allowing your meat to rest on the counter for at least 30 minutes prior to cook (even better is one hour!) will help get a more even cook, ensuring there are no cold spot that will muck you your hard work.
Pat it dry before you season it. The killer of a good crust on a steak is when the meat goes into the pan when it has extraneous moisture on the outside, meaning it steams the outer layer of the meat instead of sears it!
To season your steak, do it immediately before you put it in the pan. Pat your steak dry and then season. Allowing salt to rest on a steak for a prolonged period of time will draw out additional moisture and lead to the same problem as if you hadn’t patted it dry at all.
An alarm probe thermometer is a great way to ensure you don’t overcook your meat. It will alarm when it reaches a specified temperature. Or invest in a quality instant read!
The best sear comes from a cast iron pan. A well seasoned pan is just the ticket!
This cast iron steak bavette with whiskey garlic cream sauce is a one pan creation that is sure to impress.
How Done Is My Steak?
- Rare – Cool Red Center- 125 Degrees F
- Medium Rare – Warm Red Center – 135 Degrees F
- Medium – Warm Pink Center – 145 Degrees F
- Medium Well – Slightly Pink Center – 150 Degrees F
- Well Done – No Pink (Throw it in the trash! You killed it!) – 160 Degrees F
More Cast Iron Recipes
How To Grill A Steak In a Cast Iron Pan
Cheesy Philly Cheesesteak Bread
Blueberry Coconut Cardamom Crumble
Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce
5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 8 reviews
- Author: Megan Keno
- Prep Time: 10 Minutes
- Cook Time: 15-20 Minutes
- Total Time: 0 hours
- Yield: 4 1x
- Category: Beef
- Method: Cast Iron
- Cuisine: American
Description
Flavorful, tender, and under appreciated Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is actually an easy weeknight meal, with high end restaurant flair!
Ingredients
UnitsScale
Bavette Steak
- 1 1/2 pound Bavette Steak
- 1 Tbsp Olive or Vegetable Oil
- 1 tsp Kosher Salt
- 1 tsp Ground Black Pepper
- 1/2 tsp Garlic Herb Blend Seasoning of Choice
Whiskey Garlic Cream Sauce
- 1/4 cup Whiskey
- 2 Tbsp Butter
- 2–3 cloves Whole Garlic, peeled
- 2 tsp Fresh Thyme, minced
- 1 Tbsp Dijon Mustard
- 1/2 cup Heavy Whipping Cream (You can use Half and Half also, but it will not be as thick of sauce)
- 1/4–1/2 cup Beef Broth, to thin if desired
- Ground Black Pepper
Instructions
BAVETTE STEAK
*Allow steak to rest at room temperature for at least 30 minutes prior to cooking, this will allow the steak to cook more evenly.*
- Preheat oven to 350 degrees. Pat the steak dry on all sides, and season with salt, pepper, and garlic herb blend.
- Heat a 12″ cast iron skillet over medium high heat until it is nearly smoking. Add in oil, and once shimmering and starting to smoke add in the steak and allow it to sear for 3-5 minutes, or until dark brown. The steak should release naturally from the pan, do not tear it away from the pan! Flip and repeat the searing on the other side for another 3-5 minutes.
- Place the cast iron pan into the oven and cook until the steak is at your desired doneness, I prefer 135 degrees measured on an instant read thermometer. *If you have a probe alarm style thermometer that can alert you when it reaches temperature, this is EXCELLENT!*
- Remove the pan from the oven, and remove the steak from the pan and place it on a plate. Lightly tent with foil. Use the drippings in the pan to create the sauce.
WHISKEY CREAM SAUCE
- Place the pan back on the stove and turn the heat to medium low or medium. With the drippings from the steak in the pan, whisk in the butter and allow it to melt into the drippings.
- Add the garlic and thyme to the pan and allow them to become fragrant, about 1-2 minutes.
- Stir in the whiskey and continue to whisk, scrapping any bits off the bottom of the pan. Stir in the dijon mustard, cream, and beef broth to thin the sauce if desired.
- Allow the mixture to simmer and thicken. Season with ground pepper if desired.
- Slice steak against the grain, and serve with whiskey cream sauce.
This site contains affiliate links, if you make a purchase through them, we receive a small commission.
originally published on Mar 30, 2021 (last updated Jun 7, 2023)
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28 comments on “Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce”
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Sabrina — Reply
I make cast iron steak regularly and usually with no sauce, but this is wonderful, thank you for the recipe, a great unique sauce hadn’t ever paired whiskey and mustard before!
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Mogivi — Reply
Just made these today.. So easy to make.. This as my first time making them but My family loves them
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Megan — Reply
AMAZINGGGGG
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Misty — Reply
What kind of whiskey are you using? Scotch whiskey? Irish whiskey? Rye whiskey? Bourbon?
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Megan —
Hi Misty, I used a bourbon for this recipe. I just used what I had on hand. I left it vague so that people could interpret it and use whatever they wished, or had available. 🙂 But great question!
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Cassandra Finley — Reply
Loved this!!! So much flavor with little ingredients! I also used 1/2 & 1/2 but added a little corn starch to thicken and it came out perfect!! Definitely will make again.
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Megan —
Thanks Cassandra! I’m so so pleased you enjoyed the recipe!
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Steph — Reply
Used a different cut of steak, and only seared it in the pan. Sauce was delicious and complimented the steak perfectly.
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Megan —
Thank you so much, Steph! I’m so pleased you liked it!
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Alexis Escobar — Reply
Great recipe!
It’s a definite I’m making this one. Just a question, is there a substitute for the cream? Non dairy?Thanks
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Megan —
Hi Alexis, I haven’t tried this yet as a dairy free option, but I’m sure most whipping cream alternatives would do fine. I like the Califia half and half alternative personally for my coffee, and I think it would do well here.
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Kim — Reply
What other cut of steak would be good for this? I am having a hard time finding Bavette.
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Megan —
A flank steak would be good here too!
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Jana — Reply
Delicious.
Thank you for something different when you are craving steak. -
Fred P — Reply
What the hell is BAVETTE STEAK I never heard of that cut of beef but it looks good
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Megan —
Hi Fred!! The Bavette is in the flank of the beef. You can buy a flank steak alternatively if you can’t find a bavette. Bavette is the front end of the cut, making it more uniformly thick and doesn’t taper quite the same as a rear cut flank steak. Hope that helps!
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Emily — Reply
This was amazing!!!! I served it over garlic mashed potatoes and my husband asked me to make it again before we even finished our meal. Loved it!!
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Megan —
BEST REVIEW EVER!!! Thank you so much Emily!
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Evelien — Reply
I LOVE bavette steak!!
About 2 years ago I read a blog about bavette, in which this was called the most undervalued piece of meat. And she was right! I like to eat it, but not too often. That’s how it stays special. It tastes so much better than supermarket steak. Today for Christmas, with this whiskey mustard sauce. Really DELICIOUS!! Thank you for your recipe!-
Megan —
Thank you Evelien!! I’m so so glad you enjoyed it!
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Marui — Reply
When you’re craving steak, thank you for something different.
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Mars — Reply
Could I make this in thecrock pot?
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Gabrielle — Reply
I want to make this but cannot find a Bavette steak anywhere. Do you recommend substituting with a flank, hanger or skirt steak?
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You can definitely substitute it with any of those! Hanger steak would be perfect I think, it really matches it for tenderness.
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Leo M — Reply
Just made this, it was so freakin good. I used Jack Daniel’s Tennessee Honey Whisky. And a blend of Black & Tan Steak Rub, Montreal Steak Seasoning, Montreal Spicy Steak Seasoning, Roasted Garlic & Herb Seasoning, salt, and pepper. This was freakin good. Took like 30min to make and complimented it with a side of roasted almond and broccoli and a side fully loaded baked potato
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Sandra — Reply
How long did you cook your steak in the oven?
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It really depends on the thickness of the steak, it can be anywhere for just 3-7 minutes. I recommend using an oven safe probe thermometer like “Meater”, or an instant read thermometer so you can track it easily.
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