Go Back
The key ingredients for a cast iron steak recipe are simple yet powerful. First, you need 1 lb of bavette steak. This cut is flavorful and tender. Next, grab 2 tablespoons of olive oil for searing. Salt and pepper add essential taste.

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

Discover the ultimate Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce recipe that will elevate your cooking game! This juicy bavette steak paired with a rich whiskey-infused sauce is sure to impress. Learn key ingredients, expert seasoning tips, and techniques for a perfect sear. Whether for a special dinner or a casual gathering, this simple yet delicious recipe is a must-try. Click through to explore and start impressing your friends and family today!
Print Recipe Pin Recipe

Ingredients
  

1 lb bavette steak (flank steak), trimmed

2 tablespoons olive oil

Salt and pepper to taste

4 cloves garlic, minced

1 cup heavy cream

2 tablespoons soy sauce

2 teaspoons Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

2 tablespoons fresh parsley, finely chopped (for garnish)

Instructions
 

Prepare the Steak: Take the bavette steak out of the fridge about 30 minutes before cooking to bring it to room temperature. This ensures even cooking. Pat it dry with paper towels and season generously with salt and pepper on both sides.

    Preheat the Cast Iron Skillet: Heat a cast iron skillet over medium-high heat. Add the olive oil and let it heat until shimmering but not smoking.

      Sear the Steak: Add the seasoned bavette steak to the skillet. Sear for about 4-5 minutes on one side without moving it, allowing a nice crust to form. Flip the steak and cook the other side for another 3-4 minutes for medium-rare (adjust time for your desired doneness). Once cooked, transfer the steak to a cutting board and let it rest for at least 5 minutes.

        Make the Whiskey Garlic Cream Sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds, being careful not to burn it. Pour in the heavy cream, soy sauce, Worcestershire sauce, and Dijon mustard, stirring to combine. Let the mixture simmer for 3-4 minutes until slightly thickened.

          Add Herbs: Stir in the fresh thyme and allow the sauce to cook for another minute. Taste and adjust seasoning if necessary, adding salt and pepper as needed.

            Slice the Steak: After resting, slice the bavette steak against the grain into thin strips.

              Serve: Plate the sliced steak and drizzle generously with the whiskey garlic cream sauce.

                - Prep Time: 10 min | Total Time: 30 min | Servings: 2

                  - Presentation Tips: Garnish with chopped fresh parsley for a pop of color and serve with a side of roasted vegetables or creamy mashed potatoes for a complete meal!