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The combination of a perfectly seared Bavette steak with the rich, creamy whiskey garlic sauce creates a dish that is both indulgent and comforting. The bold flavors of whiskey, garlic, and mustard balance the savory steak, making it a delightful main course for any occasion.
This recipe is versatile and can be served with a variety of sides such as mashed potatoes, roasted vegetables, or a simple green salad. Whether it’s for a casual weeknight meal or a dinner party, this steak is sure to impress with its flavors and presentation. The whiskey garlic cream sauce elevates the steak to a whole new level of deliciousness!
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Full Recipe:
- 1 lb Bavette steak (flank or skirt steak can also be used)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 cup whiskey
- 1/2 cup heavy cream
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh thyme leaves (optional)
- 1 tablespoon butter
Directions:
- Heat a large cast iron skillet over medium-high heat. Add the olive oil. Season the Bavette steak with salt and pepper on both sides.
- Once the skillet is hot, add the steak and cook for about 4-5 minutes per side, or until it reaches your desired doneness (for medium-rare, cook until an internal temperature of 130°F is reached). Remove the steak from the skillet and set aside to rest.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Carefully pour in the whiskey and use a wooden spoon to scrape up any brown bits from the skillet. Let the whiskey cook down for about 2-3 minutes.
- Stir in the Dijon mustard and heavy cream, and bring the mixture to a simmer. Cook for an additional 2-3 minutes until the sauce thickens.
- Stir in the butter and thyme, if using, and season with salt and pepper to taste.
- Slice the rested steak against the grain and serve with the whiskey garlic cream sauce drizzled on top.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 450 kcal | Servings: 2 servings
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Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce: A Flavorful Delight for Your Dinner Table
Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is a dish that masterfully combines simplicity and sophistication. This recipe takes the classic flavors of steak and elevates them to new heights with the rich, velvety cream sauce infused with the bold notes of whiskey and garlic. Whether you’re cooking for a special occasion or preparing a decadent weeknight meal, this steak offers an unforgettable dining experience that rivals any high-end steakhouse offering.
Understanding Bavette Steak
Bavette steak, often known as flank steak’s close cousin, is a cut that originates from the lower sirloin. It’s a highly prized cut due to its tenderness and intense beef flavor. This steak is less well-known compared to other cuts like ribeye or filet mignon, but its texture and taste make it an exceptional choice for those looking for a flavorful, affordable steak. It has a loose, grainy structure, which makes it ideal for quick, high-heat cooking methods like grilling or pan-searing.
The best part about bavette is its versatility. It can be sliced thinly against the grain, making it perfect for dishes like steak tacos, salads, or, as in this case, a hearty steak dinner topped with a whiskey garlic cream sauce. Its price is often more affordable than prime cuts, yet its flavor and tenderness make it a fantastic alternative to more expensive steaks.
Why Cook with Cast Iron?
The secret to achieving the perfect steak lies in the cooking method. The cast iron skillet is essential for this recipe because it retains heat well and distributes it evenly, creating the perfect sear on the steak. When you add your steak to a hot, well-seasoned cast iron pan, the surface immediately begins to caramelize, creating a golden-brown crust that locks in the juices and flavors.
Cooking with cast iron also allows for a seamless transition from stove to oven. After searing your bavette steak in the pan, you can simply slide the skillet into the oven to finish cooking. This helps you achieve a perfectly cooked steak with a tender interior and a crispy exterior.
Additionally, cast iron pans are virtually non-stick once seasoned properly, making them perfect for searing meats. This cooking method ensures that the steak’s natural juices remain locked inside, resulting in a moist and flavorful meal. The leftover drippings in the pan also make for an excellent base for the whiskey garlic cream sauce, further enhancing the steak’s flavor.
The Whiskey Garlic Cream Sauce: A Bold and Rich Addition
What sets this recipe apart is the whiskey garlic cream sauce that accompanies the steak. This sauce, made directly in the cast iron pan after the steak is cooked, utilizes the flavorful drippings left behind to create a rich and complex sauce. The whiskey adds a deep, smoky undertone, while the garlic infuses the sauce with a fragrant depth. A touch of Dijon mustard brings a hint of tang, balancing the richness of the cream.
To make the sauce, you deglaze the pan with whiskey, scraping up all the flavorful bits stuck to the bottom. The addition of fresh thyme imparts an earthy aroma, and the heavy cream brings everything together into a smooth, silky sauce that perfectly complements the tender bavette steak.
For an extra layer of flavor, beef broth can be added to adjust the sauce’s consistency. If you prefer a thinner sauce, simply add more broth to achieve your desired texture. Ground black pepper rounds out the sauce with a subtle spice, making it the perfect accompaniment to the steak.
Tips for Perfecting Your Bavette Steak
- Allow the Steak to Come to Room Temperature: Before cooking, let your steak rest at room temperature for about 30 minutes to an hour. This ensures that it cooks more evenly, avoiding any cold spots during the cooking process.
- Pat the Steak Dry: Excess moisture on the surface of the steak will cause it to steam rather than sear. By patting the steak dry with paper towels, you ensure a crisp, flavorful crust.
- Use an Instant-Read Thermometer: To ensure the perfect doneness, an instant-read thermometer is your best friend. Aim for 135°F for medium-rare, or adjust according to your preferred level of doneness.
- Don’t Overcrowd the Pan: If you’re making multiple steaks, be sure not to overcrowd the cast iron skillet. Cooking the steak in batches ensures that each steak has enough space to sear properly, resulting in a perfectly cooked crust.
- Let the Steak Rest: After cooking, it’s essential to let the steak rest for a few minutes. This allows the juices to redistribute within the meat, making it more tender and juicy when sliced.
Pairing Your Bavette Steak
While the whiskey garlic cream sauce is rich and bold, the bavette steak is versatile enough to pair with a variety of side dishes. For a lighter option, you could serve it with a fresh green salad, perhaps with arugula or mixed greens, dressed in a tangy vinaigrette. If you’re craving something heartier, mashed potatoes or roasted vegetables like Brussels sprouts or carrots will complement the flavors of the steak and sauce wonderfully.
For a more indulgent meal, consider pairing the steak with a side of creamy risotto or sautéed mushrooms. The earthy flavors of mushrooms, combined with the richness of the cream sauce, will enhance the steak’s taste and create a luxurious meal.
Conclusion
Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is a perfect example of how simple ingredients can come together to create an extraordinary dish. The bavette steak, with its tender texture and robust flavor, paired with the smoky, garlicky cream sauce, offers a memorable meal that’s suitable for both casual weeknight dinners and special occasions.
The dish is both accessible and indulgent, providing a sophisticated steakhouse experience at home. Whether you’re an experienced cook or a novice in the kitchen, this recipe allows you to impress your guests with minimal effort. The key to success lies in the quality of the meat, the seasoning, and, of course, the cast iron pan. With these elements in place, you’re guaranteed to create a steak dinner that will delight and satisfy.
So, the next time you’re in the mood for a steak dinner that’s both luxurious and easy to prepare, reach for a bavette steak, fire up the cast iron, and prepare to indulge in the savory, rich flavors of this whiskey garlic cream sauce. You won’t regret it!
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Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce
- Total Time: 25 minutes
Description
The combination of a perfectly seared Bavette steak with the rich, creamy whiskey garlic sauce creates a dish that is both indulgent and comforting. The bold flavors of whiskey, garlic, and mustard balance the savory steak, making it a delightful main course for any occasion.
This recipe is versatile and can be served with a variety of sides such as mashed potatoes, roasted vegetables, or a simple green salad. Whether it’s for a casual weeknight meal or a dinner party, this steak is sure to impress with its flavors and presentation. The whiskey garlic cream sauce elevates the steak to a whole new level of deliciousness!
Ingredients
- 1 lb Bavette steak (flank or skirt steak can also be used)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 cup whiskey
- 1/2 cup heavy cream
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh thyme leaves (optional)
- 1 tablespoon butter
Instructions
- Heat a large cast iron skillet over medium-high heat. Add the olive oil. Season the Bavette steak with salt and pepper on both sides.
- Once the skillet is hot, add the steak and cook for about 4-5 minutes per side, or until it reaches your desired doneness (for medium-rare, cook until an internal temperature of 130°F is reached). Remove the steak from the skillet and set aside to rest.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Carefully pour in the whiskey and use a wooden spoon to scrape up any brown bits from the skillet. Let the whiskey cook down for about 2-3 minutes.
- Stir in the Dijon mustard and heavy cream, and bring the mixture to a simmer. Cook for an additional 2-3 minutes until the sauce thickens.
- Stir in the butter and thyme, if using, and season with salt and pepper to taste.
- Slice the rested steak against the grain and serve with the whiskey garlic cream sauce drizzled on top.
- Prep Time: 10 minutes
- Cook Time: 15 minutes