Cast Iron Bavette Steak With Whiskey & Garlic Cream SauceTom Wood
10 minutes · Serves 4 · 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. We actually include this in our 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.
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.
*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
Slice steak against the grain, and serve with whiskey cream sauce.