Get ready to fall head over heels for the most mouthwatering steak recipe you'll ever make! This Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is unbelievably juicy, shimmering with a crisp sear, and finished with a luxurious, buttery sauce that takes it straight over the top.

The vibrant, beefy flavor of tender bavette is matched only by the indulgence of a silky whiskey cream, dancing with sweet caramelized shallots and bold roasted garlic. It feels like something you'd order at a French bistro-but you can make it at home in just one skillet.

Perfect for special celebrations, memorable date nights, or whenever you want to seriously impress, this recipe is a steakhouse showstopper made effortlessly in your own kitchen. Inspired by a dreamy dinner at a Parisian brasserie, and now a personal favorite for wowing guests!

Perfectly Seared Bavette Steak with Creamy Whiskey Garlic Sauce

Why You'll Love This Recipe

Restaurant-Quality at Home: Savory, tender steak in a velvety sauce-just like your favorite steakhouse.
Quick, One-Pan Magic: All the flavor, without the fuss. Easy cleanup!
Show-Stopping Sauce: The creamy whiskey garlic sauce is rich, aromatic, and absolutely unforgettable.
Perfect for Any Occasion: Easily dressed up for celebrations or enjoyed as a special weeknight treat.

Key Ingredients for Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce

See recipe card below for full list of measurements, ingredients, and instructions.

Bavette Steak

Bavette, also known as flap steak, brings bold, beefy flavor and melt-in-your-mouth texture to this recipe. It's an affordable cut that's perfect for quick searing. Ask your butcher for a nicely marbled piece, about 1 to 1.5 inches thick. If you can't find bavette, hangar, skirt, or flank steak make excellent substitutes with slight variations in flavor and tenderness.

Whiskey

A splash of whiskey adds sophisticated depth and a gentle kick to the cream sauce, perfectly complementing the beef. Choose a mid-range bourbon or rye with smooth, caramel notes. No whiskey? Try brandy for a different twist, or simply skip for an alcohol-free version-though you'll miss out on that signature flair.

Heavy Cream

Rich, luscious heavy cream transforms the pan drippings and whiskey into a velvety sauce. Double cream can work in a pinch. For a lighter version, half-and-half will do, but the result will be less decadent and a bit thinner.

Fresh Garlic

Garlic is roasted gently in the skillet to mellow its flavor, infusing the sauce with subtle, savory undertones. Use fresh cloves for the best punch, but in a hurry, 1 teaspoon of pre-minced garlic will work-just add it at the last moment to avoid burning.

Shallots

Shallots add a mild sweetness and elevate the sauce's aromatic profile. Finely dice your shallots to ensure they meld into the sauce. No shallots on hand? Swap with half a yellow onion, diced small, for a slightly sharper flavor.

Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce cooking process

Instructions for Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce

See recipe card below for full list of measurements, ingredients, and instructions.

Bring Steak to Room Temperature

Remove the bavette steak from the fridge and let it rest on the counter for 30 minutes. Pat the steak dry with paper towels for the best sear. Generously season both sides with kosher salt and black pepper.

Sear the Steak in Cast Iron

Heat a cast iron skillet over medium-high until blazing hot. Add olive oil and 1 tablespoon of the butter. Place the steak in the skillet, pressing it down for maximum contact. Sear for 3-4 minutes per side for medium-rare, depending on thickness. Turn only once for a gorgeous crust.

Rest the Steak

Transfer the seared steak to a plate and loosely tent with foil. Rest for at least 10 minutes; this redistributes juices for maximum tenderness.

Prepare the Whiskey Garlic Cream Sauce

Reduce heat to medium. Add remaining 1 tablespoon butter. Sauté diced shallot and garlic for 2-3 minutes, scraping up any browned bits. Pour in whiskey (carefully-it may flame briefly!), stir and simmer until reduced by half, about 1-2 minutes.

Finish the Sauce

Stir in heavy cream, Dijon mustard, and thyme. Simmer, stirring often, until the sauce thickens slightly, 3-4 minutes. Season with more salt and pepper to taste.

Slice and Serve

Slice the rested steak thinly against the grain. Arrange on plates or a serving platter. Spoon the warm whiskey garlic cream sauce over the slices and garnish with chopped fresh parsley.

Recipe Variations

Try a Peppercorn Crust

For extra punch, press cracked black pepper into both sides of the steak before searing. The peppercorns form a savory, aromatic crust that contrasts beautifully with the creamy sauce.

Swap the Spirit

Don't have whiskey? Brandy or cognac work well for a classic French finish. For something lighter, white wine adds a gentle tang, though the flavor profile changes.

Dairy-Free Adaptation

To make this recipe dairy-free, replace the butter with a non-dairy alternative and use full-fat coconut milk in place of heavy cream. The sauce will be a bit sweeter and slightly less thick but still delicious!

Make It Gluten-Free

This recipe is naturally gluten-free, but always double-check your Dijon mustard and whiskey labels to ensure they contain no gluten ingredients or contamination.

Add Mushrooms

For even more umami, add 1 cup of sliced cremini or button mushrooms to the skillet with the shallots. Sauté until golden before adding whiskey and cream.

Serving Suggestions

Pair this dazzling steak with crisp garlic green beans, classic mashed potatoes, or rustic roasted fingerling potatoes to soak up every drop of sauce. A fresh green salad and a wedge of crusty artisan bread complete the meal. Don't forget a sprinkle of flaky sea salt and extra parsley for a beautiful finish!

Storage and Reheating

Leftover steak and sauce can be stored in airtight containers in the refrigerator for up to 3 days. To reheat, gently warm the steak slices and sauce together in a skillet over low heat, splashing in a bit of cream or milk to loosen the sauce if needed. You can also microwave in short bursts, but be careful not to overcook the steak. Freezing is not recommended, as cream sauces tend to separate during thawing.

Frequently Asked Questions About Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce (FAQ)

Q: What is bavette steak, and can I use a different cut?

A: Bavette is a flavorful, tender cut similar to flank or skirt steak. If unavailable, substitute with flank, hangar, or even sirloin steak.

Q: Can I make the sauce without alcohol?

A: Yes! Simply replace the whiskey with beef broth or a splash of apple cider vinegar. The sauce will miss the whiskey's depth but will still be creamy and delicious.

Q: How do I make sure my steak is tender?

A: Always slice against the grain and don't overcook. Medium-rare to medium is best for bavette. Resting the steak ensures juicy, tender slices.

Q: Is this recipe kid-friendly?

A: The alcohol in the sauce cooks off while simmering, leaving just the flavor behind, but you can substitute broth if preferred.

Ready to savor truly unforgettable steak at home? This Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is guaranteed to impress. Give it a try, and don't forget to leave your star rating and a comment below-I love hearing how these recipes turn out in your kitchen!

Why You'll Love This Recipe