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Using a cast iron skillet has many benefits for cooking. First, cast iron skillets heat evenly. This means your food cooks well, with no hot spots. Second, cast iron skillets are very durable. If you take care of them, they can last a lifetime.

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

Elevate your dinner with a delicious Cast Iron Bavette Steak served with a rich whiskey garlic cream sauce. This guide provides easy steps for cooking the perfect steak in a cast iron skillet, ensuring a juicy and flavorful meal every time. Learn about marinating, searing techniques, and how to make that creamy sauce that will wow your taste buds.
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Ingredients
  

1 lb bavette steak

2 tablespoons olive oil

Salt and black pepper, to taste

4 cloves garlic, minced

1 cup heavy cream

1 tablespoon Worcestershire sauce

2 tablespoons freshly chopped parsley (for garnish)

1 teaspoon smoked paprika

Optional: 1 teaspoon chili flakes for extra heat

Instructions
 

Prepare the bavette steak: Take the bavette steak out of the fridge about 30 minutes before cooking to let it come to room temperature. Pat it dry with paper towels and season generously with salt, black pepper, and smoked paprika on both sides.

    Heat the cast iron skillet: Place a large cast iron skillet over high heat and let it get very hot. Add the olive oil and let it heat until shimmering but not smoking.

      Cook the steak: Carefully place the seasoned bavette steak in the skillet and sear for about 4-5 minutes on one side, until a nice crust forms. Flip the steak and cook for another 3-4 minutes for medium-rare, adjusting the time for desired doneness. Using a meat thermometer, aim for 130°F (54°C) for medium-rare.

        Rest the steak: Once cooked, transfer the steak to a cutting board and tent it with foil. Let it rest for at least 5-10 minutes to allow the juices to redistribute.

          Make the whiskey garlic cream sauce: In the same cast iron skillet, reduce the heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant, making sure not to let it burn.

            Add the cream: Pour in the heavy cream and Worcestershire sauce, stirring to combine. Let it simmer for 3-4 minutes, allowing the sauce to thicken slightly. Add salt, black pepper, and optional chili flakes to taste.

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

                Serve it up: Plate the sliced steak and generously drizzle the whiskey garlic cream sauce over the top.

                  Garnish: Sprinkle fresh chopped parsley on top for a pop of color and added freshness.

                    Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 2

                      - Presentation Tips: Arrange the steak slices elegantly on a platter, drizzle the sauce artfully, and sprinkle with additional parsley. Serve with a side of roasted vegetables or creamy mashed potatoes for a complete meal. Enjoy your delicious cast iron bavette steak!