Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce

Introduction

There’s something undeniably satisfying about a perfectly cooked steak, and when it comes to flavorful cuts, the bavette steak stands out. Known for its rich taste and tenderness, bavette steak can elevate any meal into a gourmet experience. This article will guide you through the process of cooking a mouthwatering cast iron bavette steak paired with a delectable whiskey garlic cream sauce that will leave your taste buds dancing.

What is Bavette Steak?

Bavette steak, also known as flank steak, is a cut from the lower chest of the cow. It is known for its robust flavor and slightly chewy texture. Bavette is a favorite among chefs and home cooks alike because it’s versatile, quick to cook, and responds beautifully to marinades and seasonings.

Ingredients

To make this exquisite dish, gather the following ingredients:

For the Bavette Steak:

• 1 ½ pounds bavette steak
• Salt and freshly ground black pepper
• 2 tablespoons olive oil

For the Whiskey Garlic Cream Sauce:

• 4 cloves of garlic, minced
• ½ cup whiskey (your choice)
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions

Preparing the Steak

1. Seasoning: Start by generously seasoning the bavette steak with salt and freshly ground black pepper on both sides. Let it rest at room temperature for about 30 minutes. This will help the steak cook evenly.

2. Searing: Heat a cast iron skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil is shimmering, carefully place the seasoned steak in the skillet.

3. Cooking: Sear the steak for about 4-5 minutes on one side until a nice crust forms. Flip the steak and continue cooking for another 3-4 minutes for medium-rare, or longer if you prefer your steak cooked more. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.

4. Resting: Remove the steak from the skillet and let it rest for about 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.

Making the Whiskey Garlic Cream Sauce

1. Sautéing Garlic: In the same skillet used for the steak, reduce the heat to medium. Add the minced garlic and sauté for about 1 minute, being careful not to burn it.

2. Deglazing: Pour in the whiskey to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Allow it to simmer for about 2-3 minutes or until reduced by half.

3. Making the Cream Sauce: Lower the heat and stir in the heavy cream and Dijon mustard. Allow the mixture to simmer gently for 5-7 minutes until it thickens. Season with salt and pepper to taste.

Serving

Slice the rested bavette steak against the grain into thin strips. Drizzle the whiskey garlic cream sauce over the steak, and garnish with chopped parsley. Serve alongside your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Conclusion

This cast iron bavette steak with whiskey garlic cream sauce is a stunning dish that’s straightforward to prepare yet undeniably gourmet. Whether you’re cooking for a special occasion or just want to treat yourself on a weeknight, this recipe is sure to impress. Enjoy the rich flavors and delightful textures that come together in this exquisite meal. Bon appétit!