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Bavette steak is a fantastic cut of meat. It is tender and has great flavor. For this recipe, you need 2 lbs of bavette steak. This cut is also known as flank steak. It is ideal for grilling or pan-searing.

Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce: Complete Recipe

Elevate your dinner experience with this Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce recipe! Discover how to perfectly prepare this tender cut of meat and whip up a creamy, rich sauce that adds an incredible depth of flavor. With easy-to-follow steps and essential cooking tips, you'll impress your guests and satisfy your taste buds. Click through for the full recipe and turn your next meal into a culinary masterpiece!
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Ingredients
  

2 lbs bavette steak (flank steak)

Salt and black pepper, to taste

2 tablespoons olive oil

4 cloves garlic, finely minced

1 cup heavy cream

2 tablespoons whiskey-flavored extract (non-alcoholic)

1 teaspoon Dijon mustard

1 tablespoon Worcestershire sauce

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Prep the Steak: Take the bavette steak out of the refrigerator and let it sit at room temperature for about 30 minutes. Season generously with salt and pepper on both sides.

    Heat the Cast Iron: Place a cast-iron skillet over medium-high heat and add the olive oil. Allow it to heat until shimmering but not smoking.

      Cook the Steak: Add the seasoned bavette steak to the skillet. Sear for about 4-5 minutes on each side (for medium-rare) or until the desired doneness is achieved. Use a meat thermometer; internal temperature should be 130°F (54°C) for medium-rare.

        Rest the Steak: Once cooked, transfer the steak to a plate and cover loosely with foil. Let it rest for at least 5-10 minutes while you prepare the sauce.

          Make the Sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Sauté briefly, about 30 seconds until fragrant, making sure not to burn it.

            Add the Cream: Pour in the heavy cream and stir well, scraping up any browned bits from the bottom of the skillet.

              Flavor it Up: Add the whiskey-flavored extract, Dijon mustard, and Worcestershire sauce. Stir to combine and let the sauce simmer for about 3-4 minutes until it thickens slightly.

                Serve: Slice the rested bavette steak against the grain into thin strips. Plate the steak and drizzle generously with the whiskey garlic cream sauce.

                  Garnish: Sprinkle chopped fresh parsley over the top for added color and flavor.

                    Prep Time: 10 mins | Total Time: 30 mins | Servings: 4