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

Scale

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