If you’ve ever dreamed of making a restaurant-quality steak at home, then you’re in the right place. We’re diving into the magic of cooking Bavette steak with a whiskey garlic cream sauce, all prepared in a cast iron skillet. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is designed to impress. From the perfect sear on your steak to that rich, creamy sauce, each bite will be a burst of flavor.
Ready to get started? Let’s talk about why this method works so well and why you’ll fall in love with it!
Understanding Bavette Steak
What is Bavette Steak?
When it comes to steak, there’s a lot of cuts to choose from, but Bavette is truly special. This flavor-packed cut, also known as flank steak in some places, comes from the lower belly of the cow. It’s thinner than other cuts, but don’t let that fool you – the taste is rich, juicy, and has that satisfying texture that makes it perfect for grilling or searing.
Not as tough as skirt steak, yet just as flavorful, Bavette has a loose grain that soaks up marinades beautifully. With the right technique, it’s the ideal choice for an unforgettable meal.
Selecting the Perfect Bavette Steak
Choosing a great Bavette steak is key to ensuring your meal is top-notch. Look for a piece with visible marbling – those tiny streaks of fat throughout the meat. This adds flavor and tenderness, especially when seared in a cast iron skillet.
The best Bavette steak will have a rich red color, not too much fat around the edges, and should feel firm to the touch. Sourcing high-quality meat is a smart choice because it makes a world of difference in taste. Whether you find it at your local butcher or order online, the better the steak, the better your end result.
When it comes to cooking, the right tools make all the difference. Cast iron skillets are one of the best investments you can make for your kitchen. Their ability to retain heat helps achieve that perfectly seared crust on your Bavette steak, while keeping the inside juicy and tender. Stick with us, and we’ll show you exactly why this is the method to use for your next steak night!
The Art of Cooking with Cast Iron
Why Choose Cast Iron?
Cast iron is perfect for cooking steak. It holds heat well. This helps the steak cook evenly. It gives the meat a nice, crisp crust. The heat stays steady, which means your steak will cook just right. No more worrying about hot spots or uneven cooking!
Cast iron skillets can go from the stovetop to the oven. This is great for finishing off the steak if you like it cooked to a perfect medium or rare. It’s a versatile, strong tool in any kitchen.
Preparing Your Cast Iron Skillet
Before you use your cast iron skillet, make sure it’s ready. If it’s new, season it. Rub a little vegetable oil on the surface and heat it slowly to create a non-stick layer. This makes cooking easier and keeps your steak from sticking.
After each use, clean it with hot water and a brush, but avoid soap. Cast iron should stay seasoned. It’s simple, but it ensures your skillet lasts a long time and keeps your steak tasting amazing.
Crafting the Whiskey Garlic Cream Sauce
Essential Ingredients
To make the whiskey garlic cream sauce, you’ll need a few simple ingredients. You’ll need whiskey, garlic, heavy cream, and butter. The whiskey adds a deep, smoky flavor. The garlic gives it a nice kick. Heavy cream brings richness and smoothness, while butter adds a silky texture.
Make sure you have good quality whiskey for the best flavor. Don’t worry, you don’t need a fancy bottle. Just pick one that you enjoy drinking.
Step-by-Step Preparation
Let’s make the sauce!
- Start by heating a pan over medium heat. Add a little butter. Let it melt.
- Add the garlic and cook for 1-2 minutes. Don’t let it burn. You want it soft and fragrant.
- Pour in the whiskey. Let it bubble for 2-3 minutes. This cooks off the alcohol and leaves the rich flavor behind.
- Add the heavy cream. Stir it well. Let it simmer for about 5 minutes. The sauce should thicken.
- Season with salt and pepper to taste.
That’s it! Now you have a smooth, flavorful whiskey garlic cream sauce ready to pour over your steak.
Tips for Perfecting the Sauce
To get the sauce just right, keep an eye on the texture. If it’s too thick, add a little more cream. If it’s too thin, let it cook longer. Taste as you go, and adjust the seasoning.
If you like a stronger whiskey flavor, add a bit more whiskey. But be careful not to overdo it. You want the whiskey to add depth, not overpower the sauce.
Cooking the Bavette Steak
Preparing the Steak
Before cooking, take your steak out of the fridge. Let it sit for about 20 minutes to reach room temperature. This helps it cook evenly. Pat it dry with a paper towel. This removes excess moisture and helps the steak sear better.
Now, season the steak. Use salt and pepper. You can also add garlic powder or other spices if you like. Make sure both sides are coated well.
Searing the Steak in Cast Iron
It’s time to cook the steak! Heat your cast iron skillet over medium-high heat. Add a little oil. Once it’s hot, carefully place the steak in the pan. You should hear a sizzle. This means it’s searing.
Cook the steak for 4-5 minutes on each side. Press down gently with a spatula to ensure good contact with the pan. This helps the crust form. You want the steak to be golden brown on the outside.
Achieving Desired Doneness
Check the doneness of the steak. You can use a meat thermometer or the touch test. For medium-rare, the internal temperature should be 130°F (54°C). For medium, it’s 140°F (60°C).
Once the steak is done, take it out of the skillet. Let it rest for 5-10 minutes. This helps the juices stay inside the meat.
Bringing It All Together
Plating the Dish
Your steak is cooked, and the sauce is ready. Now it’s time to plate! Place the steak on a nice plate. Cut the steak against the grain to make it easier to eat.
Pour the whiskey garlic cream sauce over the steak. Don’t be shy! The sauce adds flavor and makes the dish look amazing.
You can garnish with fresh herbs like parsley or thyme. This adds color and a little extra flavor.
Pairing Recommendations
What goes well with this dish? Try serving it with roasted potatoes, a fresh salad, or some sautéed vegetables. A glass of red wine or whiskey can be the perfect drink to pair with it.
For a simple side, roasted asparagus or mashed potatoes work great. They balance the rich steak and sauce.
Frequently Asked Questions (FAQs)
Can I use a different cut of steak instead of Bavette?
Yes, you can! If you can’t find Bavette, you can use flank steak or skirt steak. These cuts are similar and will still give you a great result. Just make sure to adjust the cooking time, as different cuts may cook faster or slower.
How do I adjust the sauce for a spicier flavor?
To make the sauce spicier, add a pinch of red pepper flakes or a small amount of hot sauce. You can also use a spicy whiskey. Add these little by little to avoid making the sauce too hot. Taste as you go!
Can I prepare the sauce in advance?
Yes, you can make the sauce ahead of time! Just let it cool and store it in an airtight container in the fridge. When you’re ready to serve, gently reheat it on the stove over low heat. Stir it occasionally to keep it smooth.
What are some side dishes that pair well with this steak?
Some great sides to pair with this steak are mashed potatoes, roasted vegetables, or a fresh green salad. You could also serve it with garlic bread or sautéed mushrooms. These sides complement the rich flavors of the steak and sauce.
How do I ensure the steak is cooked to medium-rare?
To cook your steak medium-rare, aim for an internal temperature of 130°F (54°C). You can check with a meat thermometer. If you don’t have one, use the touch test: Press the steak with your finger. It should feel soft but with some resistance. Let the steak rest for a few minutes before cutting into it to keep the juices inside.
Conclusion
Now you know how to make the perfect Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce! It’s simple but full of flavor. Using a cast iron skillet helps you get that perfect sear. The whiskey garlic cream sauce adds a rich and smoky taste that makes the steak even better.
With just a few steps, you can impress your guests or enjoy a great meal on your own. Don’t forget to pair it with some tasty sides like mashed potatoes or a fresh salad. And for the best experience, pour yourself a glass of red wine or whiskey.
Remember to take your time, follow the steps, and enjoy the process. Soon, you’ll be cooking steak like a pro!
Happy cooking!
PrintCast Iron Bavette Steak with Whiskey Garlic Cream Sauce
- Total Time: 40 minutes
- Yield: 2 1x
Description
A rich, flavorful steak recipe featuring perfectly seared Bavette steak paired with a smoky, creamy whiskey garlic sauce. Elegant yet easy, it’s a restaurant-worthy dish you can make at home.
Ingredients
- 1 Bavette steak (about 1 lb)
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
For the sauce:
- 1 tbsp unsalted butter
- 3 garlic cloves, minced
- 1/4 cup whiskey
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare the Steak: Take the steak out of the fridge 20 minutes before cooking. Pat it dry and season both sides with salt, pepper, and garlic powder.
- Heat the Skillet: Place a cast iron skillet over medium-high heat and add olive oil. When hot, add the steak. Sear for 4–5 minutes per side for medium-rare, or until the internal temperature reaches 130°F (54°C).
- Rest the Steak: Remove the steak from the skillet and let it rest for 5–10 minutes.
- Make the Sauce: In the same skillet, lower the heat to medium and add butter. Once melted, sauté the minced garlic for 1–2 minutes until fragrant.
- Deglaze with Whiskey: Pour in the whiskey, scraping the skillet to release flavorful bits. Let it simmer for 2–3 minutes to cook off the alcohol.
- Finish the Sauce: Stir in the heavy cream and let the mixture simmer until thickened (about 5 minutes). Season with salt and pepper.
- Serve: Slice the steak against the grain, plate it, and generously drizzle the whiskey garlic cream sauce over the top. Garnish with fresh parsley or thyme, if desired.
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Notes
- Cut Against the Grain: Always slice the Bavette steak against the grain to ensure tenderness. Cutting with the grain can result in a chewier texture.
- Don’t Skip Resting the Steak: Letting the steak rest after cooking allows the juices to redistribute, making the meat juicier and more flavorful.
- Adjust Sauce Consistency: If the whiskey garlic cream sauce becomes too thick, add a splash of cream or water to loosen it. If it’s too thin, simmer it a little longer to reduce and thicken.
- Prep Time: 20 min
- Cook Time: 20 min