I’m thrilled to share my Whiskey Steak, featuring seared bavette and a silky whiskey garlic cream sauce that invites a closer look at its bold, layered flavors.
I never expected a bavette steak to feel this grown up. I call it my take on Bavette Steak With Whiskey Garlic Cream Sauce, part diner grit, part fine dining trick, and the whiskey or bourbon gives the whole thing a smoky sweet backbone that hushes a room.
I like that it looks like you worked forever when really it’s just good timing and a hot pan, plus a couple chef moves that do the heavy lifting. Its one of those Steak With Bourbon Cream Sauce moments that makes guests go quiet and then ask for more, like they cant quite figure it out.
Ingredients
- Bavette steak: Beefy and flavorful, leanish but tender sliced thin across the grain, great protein.
- Garlic: Pungent and savory, gives bold aromatics, has antioxidants and some immune benefits.
- Whiskey or bourbon: Lends warm caramel and smoke notes, alcohol cooks off, just flavor left.
- Heavy cream: Thickens and makes sauce silky, very rich and high in fat and calories.
- Beef stock: Deep beefy backbone to the sauce, adds umami and saltiness without carbs.
- Shallot: Sweeter, milder onion, builds flavor base for sauces and wont overpower.
- Butter: Rounded mouthfeel and glossy finish for sauce, mostly saturated fat though.
- Thyme and parsley: Thyme gives earth and pine notes, parsley brightens and adds fresh color.
Ingredient Quantities
- 1 1/2 to 2 lb bavette steak (about 700 to 900 g), trimmed, aka flap steak (flank or skirt can work if you cant find bavette)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp neutral oil (vegetable or canola)
- 2 tbsp unsalted butter, divided
- 1 small shallot, finely chopped
- 4 cloves garlic, minced
- 1/3 cup whiskey or bourbon, your pick
- 1/2 cup beef stock
- 3/4 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp fresh thyme leaves or 1 sprig thyme
- 1 tbsp cold unsalted butter (optional, for finishing the sauce)
- 2 tbsp chopped fresh parsley, for garnish
How to Make this
1. Take the bavette (1 1/2 to 2 lb) out of the fridge 30 to 45 minutes before cooking so it can come closer to room temp, then pat very dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
2. Heat a heavy cast iron skillet over high heat until it is very hot and just starting to smoke, add 2 tbsp neutral oil and 1 tbsp of the unsalted butter, swirl to coat the pan.
3. Put the steak in the hot pan and sear without moving for 3 to 4 minutes to get a good crust, flip and sear the other side another 3 to 4 minutes for medium rare; if your steak is thicker or you like it more done add a minute or two per side. While searing, toss in the thyme sprig if you have one and spoon hot fat over the top a few times to baste.
4. Transfer the steak to a cutting board, tent loosely with foil and rest for 8 to 10 minutes while you make the sauce. Resting is not optional, it keeps the steak juicy.
5. Reduce heat to medium, wipe out any burnt bits if necessary but keep the brown fond, add the remaining 1 tbsp unsalted butter to the pan and melt, then add the finely chopped shallot and sauté 1 to 2 minutes until soft.
6. Add the minced garlic and cook 30 seconds more until fragrant but not browned, then carefully pour in 1/3 cup whiskey or bourbon to deglaze, scraping the browned bits off the bottom with a wooden spoon. Let the alcohol simmer off for about 1 to 2 minutes.
7. Pour in 1/2 cup beef stock and simmer until reduced by about half, this should take 2 to 3 minutes, then stir in 3/4 cup heavy cream, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and the thyme leaves (strip from the sprig if you used one) and simmer gently until the sauce thickens enough to coat the back of a spoon, 3 to 5 minutes.
8. Taste and season with kosher salt and freshly ground black pepper, then if you want an extra glossy finish stir in the optional 1 tbsp cold unsalted butter off the heat until melted. Stir in about half of the chopped parsley now and save the rest for garnish.
9. Slice the rested steak thinly across the grain (this is important for tenderness), arrange on plates or a board and spoon the whiskey garlic cream sauce over the top.
10. Sprinkle the remaining chopped parsley over everything and serve right away with whatever sides you like. If the sauce thickens too much while resting, just warm it gently and whisk in a splash of cream or stock.
Equipment Needed
1. Heavy cast iron skillet or heavy-bottomed frying pan, gets really hot
2. Tongs for flipping the steak, good grip
3. Sharp chef’s knife for slicing across the grain
4. Cutting board, big enough to rest the steak on
5. Paper towels to pat the meat very dry
6. Wooden spoon to scrape the fond and stir the sauce
7. Measuring cups and spoons for whiskey, stock, cream, mustard
8. Instant-read thermometer (optional) to check doneness
9. Aluminum foil to loosely tent the steak while it rests
FAQ
Cast Iron Bavette Steak With Whiskey Garlic Cream Sauce Recipe Substitutions and Variations
- Bavette steak: swap with skirt or flank steak, hanger steak, or sirloin flap if you cant find bavette. Just watch thickness, they cook faster.
- Whiskey: use brandy or cognac for similar warmth, dry sherry or Madeira for depth, or for no alcohol try 1/4 cup apple cider plus 1 tsp apple cider vinegar.
- Beef stock: replace with chicken stock or low sodium vegetable stock, or dissolve a beef bouillon cube in hot water; a splash of red wine plus water gives richer flavor too.
- Heavy cream: use half and half plus 1 tbsp melted butter per 1/2 cup to mimic fat, full fat coconut milk for dairy free, or evaporated milk in a pinch though sauce will be a touch thinner.
Pro Tips
1) Salt earlier, not just right before cooking. If you can, salt the steak 40 to 60 minutes before searing, it draws moisture out then lets it reabsorb so the inside seasons better. Dont worry if you forget, salting just before still works but the flavor wont be as deep.
2) Use a thermometer, not a clock. Sear times vary by thickness and stove, so pull the steak at about 125 to 130 F for medium rare, it will rise a few degrees while resting. Guessing by eye is fine but a probe saves you from overcooking.
3) Be careful with the booze step. Add the whiskey off the hottest flame and tilt the pan away from you, alcohol can flare up, and let it reduce until the strong alcohol smell is gone before adding cream. If you want, warm the booze a little first so it deglazes faster and you waste less heat.
4) Keep the cream gentle. Simmer the sauce slowly, dont boil the cream hard or it can separate, and if it looks like it might break take it off the heat and whisk in a splash of cold stock or cream. Finishing with a tablespoon of cold butter off the heat will smooth and shine the sauce.
5) Slice thin and against the grain, and serve right away. If the sauce thickens while you slice, loosen it with a splash of cream or stock and warm it gently, dont blast it on high or you’ll ruin the texture.
Cast Iron Bavette Steak With Whiskey Garlic Cream Sauce Recipe
I’m thrilled to share my Whiskey Steak, featuring seared bavette and a silky whiskey garlic cream sauce that invites a closer look at its bold, layered flavors.
4
servings
650
kcal
Equipment: 1. Heavy cast iron skillet or heavy-bottomed frying pan, gets really hot
2. Tongs for flipping the steak, good grip
3. Sharp chef’s knife for slicing across the grain
4. Cutting board, big enough to rest the steak on
5. Paper towels to pat the meat very dry
6. Wooden spoon to scrape the fond and stir the sauce
7. Measuring cups and spoons for whiskey, stock, cream, mustard
8. Instant-read thermometer (optional) to check doneness
9. Aluminum foil to loosely tent the steak while it rests
Ingredients
-
1 1/2 to 2 lb bavette steak (about 700 to 900 g), trimmed, aka flap steak (flank or skirt can work if you cant find bavette)
-
Kosher salt, to taste
-
Freshly ground black pepper, to taste
-
2 tbsp neutral oil (vegetable or canola)
-
2 tbsp unsalted butter, divided
-
1 small shallot, finely chopped
-
4 cloves garlic, minced
-
1/3 cup whiskey or bourbon, your pick
-
1/2 cup beef stock
-
3/4 cup heavy cream
-
1 tsp Dijon mustard
-
1 tsp Worcestershire sauce
-
1 tsp fresh thyme leaves or 1 sprig thyme
-
1 tbsp cold unsalted butter (optional, for finishing the sauce)
-
2 tbsp chopped fresh parsley, for garnish
Directions
- Take the bavette (1 1/2 to 2 lb) out of the fridge 30 to 45 minutes before cooking so it can come closer to room temp, then pat very dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.
- Heat a heavy cast iron skillet over high heat until it is very hot and just starting to smoke, add 2 tbsp neutral oil and 1 tbsp of the unsalted butter, swirl to coat the pan.
- Put the steak in the hot pan and sear without moving for 3 to 4 minutes to get a good crust, flip and sear the other side another 3 to 4 minutes for medium rare; if your steak is thicker or you like it more done add a minute or two per side. While searing, toss in the thyme sprig if you have one and spoon hot fat over the top a few times to baste.
- Transfer the steak to a cutting board, tent loosely with foil and rest for 8 to 10 minutes while you make the sauce. Resting is not optional, it keeps the steak juicy.
- Reduce heat to medium, wipe out any burnt bits if necessary but keep the brown fond, add the remaining 1 tbsp unsalted butter to the pan and melt, then add the finely chopped shallot and sauté 1 to 2 minutes until soft.
- Add the minced garlic and cook 30 seconds more until fragrant but not browned, then carefully pour in 1/3 cup whiskey or bourbon to deglaze, scraping the browned bits off the bottom with a wooden spoon. Let the alcohol simmer off for about 1 to 2 minutes.
- Pour in 1/2 cup beef stock and simmer until reduced by about half, this should take 2 to 3 minutes, then stir in 3/4 cup heavy cream, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and the thyme leaves (strip from the sprig if you used one) and simmer gently until the sauce thickens enough to coat the back of a spoon, 3 to 5 minutes.
- Taste and season with kosher salt and freshly ground black pepper, then if you want an extra glossy finish stir in the optional 1 tbsp cold unsalted butter off the heat until melted. Stir in about half of the chopped parsley now and save the rest for garnish.
- Slice the rested steak thinly across the grain (this is important for tenderness), arrange on plates or a board and spoon the whiskey garlic cream sauce over the top.
- Sprinkle the remaining chopped parsley over everything and serve right away with whatever sides you like. If the sauce thickens too much while resting, just warm it gently and whisk in a splash of cream or stock.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 295g
- Total number of serves: 4
- Calories: 650kcal
- Fat: 50g
- Saturated Fat: 20g
- Trans Fat: 1g
- Polyunsaturated: 4g
- Monounsaturated: 22g
- Cholesterol: 170mg
- Sodium: 650mg
- Potassium: 900mg
- Carbohydrates: 6g
- Fiber: 0.5g
- Sugar: 2g
- Protein: 48g
- Vitamin A: 1200IU
- Vitamin C: 4mg
- Calcium: 180mg
- Iron: 4mg