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Flavorful, tender, and under appreciated Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is actually an easy weeknight meal, with high end restaurant flair!

Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce overhead on a dark background shot overhead

My favorite way to cook a steak is in my cast iron pan. The ultimate sear on the outside compliments the perfection of pink in the middle. And there are such an array of steaks that you can use, whether it’s a t-bone, a sirloin, or in this case a bavette steak! This is my new favorite cut because it is the best of a flank steak and sirloin combined.

Top that off with this ultra scrumptious whiskey garlic cream sauce that is made in the pan, it’s a one dish dinner!

Bavette is prized in high end steak houses, for good reason. But I am making the case for making it a staple in your kitchen ASAP! The bavette is tender similar to a flank steak, but it’s actually part of the lower sirloin of beef. See, it is the best of both worlds.

Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce sliced thinly shot in the pan with black utensils

So while it sounds intimidating, it truly is not. My friends at Post 5 Cattle include this in their selection of beef boxes that can be shipped right to your door! The best part of working with your local producers and ranchers is that you can get those custom cuts that elude you at the grocery store, maximizing the potential for exquisite meat and new and exciting culinary adventures. And a rotating selection means you always get to try something new along with those standard cuts you know and love.

Keys to Success with Steak

Getting a steak at a restaurant is all well and good, but when you can make it better at home, for less money? That’s the true win! Here are some of my favorite must use tips and tricks for a steak that is better than a restaurant!

  • Take the chill off your steak before you cook it. Allowing your meat to rest on the counter for at least 30 minutes prior to cook (even better is one hour!) will help get a more even cook, ensuring there are no cold spot that will muck you your hard work.
  • Pat steak dry before you season it. The killer of a good crust on a steak is when the meat goes into the pan when it has extraneous moisture on the outside, meaning it steams the outer layer of the meat instead of sears it! Use paper towels to pat it dry before putting it into the pan. 
  • To season your steak, do it immediately before you put it in the pan. Pat your steak dry and then season. Allowing salt to rest on a steak for a prolonged period of time will draw out additional moisture and lead to the same problem as if you hadn’t patted it dry at all.
  • An alarm probe thermometer is a great way to ensure you don’t overcook your meat. It will alarm when it reaches a specified temperature. Or invest in a quality instant read!
  • The best sear comes from a cast iron pan. A well seasoned pan is just the ticket!
Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce overhead in a pan with sauce and thyme on top

This cast iron steak bavette with whiskey garlic cream sauce is a one pan creation that is sure to impress.

How Done Is My Steak? 

Are you always trying to figure out what the “doneness” of your steak is? What does it all mean? Here is a quick and dirty way to tell!

  • Rare  – Cool Red Center- 125 Degrees F
  • Medium Rare – Warm Red Center – 135 Degrees F
  • Medium – Warm Pink Center – 145 Degrees F
  • Medium Well – Slightly Pink Center – 150 Degrees F
  • Well Done – No Pink (Throw it in the trash! You killed it!) – 160 Degrees F

Ingredients for Whiskey Garlic Cream Sauce

The mash up flavors here provide a rich and creamy sauce for the top of your steak. This is more of an au poiuve style sauce. Use your favorite whiskey, but don’t use anything super expensive. I prefer a bourbon style whiskey, don’t use an Irish or Scotch style. 

Once your steak is done, use the drippings from the pan to create your whiskey sauce. Create the drippings, whiskey and butter base before adding the heavy cream at the very end so it does not split the sauce. As always, it’s best to use a heavy skillet, like cast iron. And if there are any juices from the rested steak, add them back into the sauce for extra flavor! 

  • 1/4 cup Whiskey
  • 2 Tbsp Butter
  • 2–3 cloves Whole Garlic, peeled
  • 2 tsp Fresh Thyme, minced
  • 1 Tbsp Dijon Mustard
  • 1/2 cup Heavy Whipping Cream (You can use Half and Half also, but it will not be as thick of sauce)
  • 1/4–1/2 cup Beef Broth or beef stock, to thin if desired
  • Ground Black Pepper

Frequently Asked Questions

Can I use another cut of beef beside bavette steak?

Yes, of course! I love making this sauce with a sirloin steak as well! And sure, a filet is always a great choice! 

How else can I boost the flavors in this sauce?

 You can add in more depth of flavor with a dash of Worcestershire sauce, or a sprig of fresh rosemary or thyme sprigs. Mix and match to create a flavorful addition!

To lighten the sauce, you can add in a touch of lemon juice. Give it a try and see what you prefer. Top with parsley to give that little green boost to your presentation. 

Tools For The Perfect Cast Iron Steak

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Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 13 reviews
  • Author: Megan Keno
  • Prep Time: 10 Minutes
  • Cook Time: 15-20 Minutes
  • Total Time: 0 hours
  • Yield: 4 1x
  • Category: Beef
  • Method: Cast Iron
  • Cuisine: American
Print Recipe

Description

Flavorful, tender, and under appreciated Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is actually an easy weeknight meal, with high end restaurant flair!

Ingredients

Units Scale

Bavette Steak

  • 1 1/2 pound Bavette Steak
  • 1 Tbsp Olive or Vegetable Oil
  • 1 tsp Kosher Salt
  • 1 tsp Ground Black Pepper
  • 1/2 tsp Garlic Herb Blend Seasoning of Choice

Whiskey Garlic Cream Sauce

  • 1/4 cup Whiskey
  • 2 Tbsp Butter
  • 2–3 cloves Whole Garlic, peeled
  • 2 tsp Fresh Thyme, minced
  • 1 Tbsp Dijon Mustard
  • 1/2 cup Heavy Whipping Cream (You can use Half and Half also, but it will not be as thick of sauce)
  • 1/4–1/2 cup Beef Broth, to thin if desired
  • Ground Black Pepper

Instructions

BAVETTE STEAK

*Allow steak to rest at room temperature for at least 30 minutes prior to cooking, this will allow the steak to cook more evenly.*

  1. Preheat oven to 350 degrees. Pat the steak dry on all sides, and season with salt, pepper, and garlic herb blend.
  2. Heat a 12″ cast iron skillet over medium high heat until it is nearly smoking. Add in oil, and once shimmering and starting to smoke add in the steak and allow it to sear for 3-5 minutes, or until dark brown. The steak should release naturally from the pan, do not tear it away from the pan! Flip and repeat the searing on the other side for another 3-5 minutes.
  3. Place the cast iron pan into the oven and cook until the steak is at your desired doneness, I prefer 135 degrees measured on an instant read thermometer. *If you have a probe alarm style thermometer that can alert you when it reaches temperature, this is EXCELLENT!*
  4. Remove the pan from the oven, and remove the steak from the pan and place it on a plate. Lightly tent with foil. Use the drippings in the pan to create the sauce.

WHISKEY CREAM SAUCE

  1. Place the pan back on the stove and turn the heat to medium low or medium. With the drippings from the steak in the pan, whisk in the butter and allow it to melt into the drippings.
  2. Add the garlic and thyme to the pan and allow them to become fragrant, about 1-2 minutes.
  3. Stir in the whiskey and continue to whisk, scrapping any bits off the bottom of the pan. Stir in the dijon mustard, cream, and beef broth to thin the sauce if desired.
  4. Allow the mixture to simmer and thicken. Season with ground pepper if desired.
  5. Slice steak against the grain, and serve with whiskey cream sauce.