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
Units
Scale
- 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