Ever had one of those days where you just want a really, really good steak? Not a fancy, expensive restaurant steak, but one you made yourself. One that makes you feel like a rockstar in your own kitchen.
This is that steak.
We’re talking about a perfect bavette steak, cooked in a screaming-hot cast iron pan. And we’re not stopping there. We’re making a whiskey garlic cream sauce right in the same pan. It’s simpler than it sounds, and the payoff is huge.
What You’ll Need
This recipe uses simple stuff you can find at most stores. No weird, hard-to-find ingredients.
- For the Steak:
- 1 to 1.5 lb bavette steak (also called flap steak)
- 1 tablespoon olive oil
- 1 teaspoon coarse sea salt
- 1 teaspoon black pepper, coarsely ground
- For the Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1/4 cup whiskey
- 3/4 cup heavy cream
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
Tools You’ll Use
You don’t need a professional kitchen setup. A few basic tools will do the job perfectly.
| Tool | Purpose |
|---|---|
| Cast Iron Skillet | For the best sear |
| Tongs | Flipping the steak |
| Cutting Board | Resting & slicing |
| Sharp Knife | Slicing steak |
| Whisk | Making the sauce |
How to Make It: Step-by-Step
Follow these steps exactly. Don’t rush them. The details matter for a great steak.
Step 1: Let the steak sit out on the counter for about 30 minutes. A room-temperature steak cooks more evenly.
Step 2: Pat the steak completely dry with paper towels. Water is the enemy of a good crust.
Step 3: Rub the steak all over with olive oil, then season it generously with coarse salt and black pepper. Press the seasoning into the meat.
Step 4: Heat your cast iron skillet over high heat. When it starts to smoke just a little, you’re ready.
Step 5: Carefully place the steak in the hot pan. Don’t touch it for 2-4 minutes. Let it form a deep brown crust.
Step 6: Flip the steak and cook for another 2-4 minutes for a medium-rare finish.
Step 7: Remove the steak from the pan and let it rest on a cutting board. This is not optional. It keeps the juices inside.
Step 8: Lower the heat to medium. Add the butter to the same pan. Once it melts, add the shallot and cook for a minute until it softens.
Step 9: Add the minced garlic and cook for just 30 seconds until you can smell it. Don’t let it burn.
Step 10: Carefully pour in the whiskey. It might bubble up a lot. Use your whisk to scrape all the browned bits off the bottom of the pan. Let it cook for a minute.
Step 11: Slowly whisk in the heavy cream. Let the sauce simmer gently for 2-3 minutes until it thickens a little.
Step 12: Stir in the chopped chives and season with a little salt and pepper.
Step 13: Find the grain of the meat on your rested steak. Slice it thinly against the grain.
Step 14: Serve the steak slices with that amazing cream sauce poured right over the top.
Pro Tips
I’ve made a lot of steaks. Here are a few things I’ve learned that make a real difference.
- Dry Steak, Hot Pan: Your steak must be bone dry and your pan must be very hot. This is how you get that amazing, crispy crust instead of a gray, sad steak.
- Let It Rest: I’m saying it again. If you cut into that steak right away, all the juice will run out onto the board. A 10-minute rest is perfect.
- Slice Against the Grain: Bavette is a flavorful cut, but it can be tough if you slice it wrong. Look for the lines of the muscle fibers and cut across them, not with them. This makes every bite tender.
Swaps and Changes
Don’t have everything on the list? No problem. Cooking is about making things work.
- No Bavette? Skirt steak or flank steak are good substitutes. They cook in a similar way.
- No Whiskey? You can use bourbon or brandy. For an alcohol-free version, use beef broth instead.
- No Heavy Cream? Full-fat coconut milk can work, but it will change the flavor a bit.
- No Shallot? A quarter of a small yellow onion, chopped very fine, will work just fine.
Make-Ahead Magic
You can’t really make the steak ahead of time. It’s best fresh off the pan.
You can, however, chop your garlic, shallot, and chives ahead of time. Keep them in small separate containers in the fridge. It saves a few minutes when you’re ready to cook.
Nutrition Stuff
This isn’t health food, but it’s good to know what you’re eating. This is a high-protein meal from the steak. The sauce adds fat and calories from the cream and butter.
To make it a bit lighter, you could use half-and-half instead of heavy cream, but the sauce won’t be as rich.
Steak Cooking Guide
Use a meat thermometer for perfect results every time.
| Doneness | Internal Temp |
|---|---|
| Rare | 125°F |
| Medium-Rare | 135°F |
| Medium | 145°F |
| Well-Done | 160°F+ |
What to Serve it With
This steak and sauce are rich, so you want sides that balance it out.
- Potatoes: Mashed potatoes are perfect for soaking up the extra sauce. Roasted potatoes work great too.
- Veggies: Simple steamed asparagus or green beans are a good choice. A fresh green salad also cuts through the richness.
Leftovers and Storage
If you somehow have leftovers, store the steak and sauce in separate airtight containers in the fridge. They’ll be good for up to 3 days.
To reheat, warm the sauce gently in a pan. For the steak, you can quickly sear the slices in a hot pan for 30 seconds per side. Don’t microwave it unless you want rubber.
FAQs
Q1. What is bavette steak?
Ans: It’s a cut of beef from the lower chest area. It’s also called flap steak and is similar to flank or skirt steak. It has great flavor.
Q2. Can I use a non-stick pan?
Ans: You can, but you won’t get the same deep, dark crust. Cast iron or stainless steel pans are much better for searing meat at high heat.
Q3. Will the sauce taste too much like alcohol?
Ans: No. Cooking the whiskey for a minute burns off most of the alcohol and just leaves behind a nice, smoky, slightly sweet flavor that goes so well with the beef.
Wrapping Up
See? A restaurant-quality steak dinner is totally doable at home. You just need a good piece of meat, a hot pan, and a little bit of confidence.
Go give this recipe a try. You’ll impress yourself, and anyone else lucky enough to be at your table.
When you make it, drop a comment below and let me know how it turned out. I’d love to hear about it.
