Discover the Ultimate Comfort Dish: Bavette Steak with Whiskey Garlic Cream Sauce

If you’re looking for a meal that exudes elegance but is surprisingly easy to make, let me introduce you to Bavette Steak with Whiskey Garlic Cream Sauce. This dish combines the rich, tender flavors of bavette steak with a luscious sauce that’s sure to impress anyone lucky enough to sit at your table. It’s comfort food taken to gourmet levels—a perfect recipe to elevate your next dinner gathering or to treat yourself to a cozy night in.

Why Bavette Steak?

Bavette steak, often referred to as flap (flank) steak, is a lesser-known cut of beef that deserves a place in the spotlight. It’s tender, flavorful, and perfect for soaking up marinades and sauces. Its slightly coarse texture, when cooked properly, makes it a star on the plate. Plus, it’s often more affordable than other premium cuts, making it a hidden gem for home cooks.

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The Star of the Show: Whiskey Garlic Cream Sauce

Now, let’s talk about the sauce—the pièce de résistance of this recipe. Imagine the warm, smoky notes of whiskey mingling with the creamy richness of Parmesan and heavy cream, all brightened by the subtle sweetness of shallots and the aromatic punch of garlic. This sauce is indulgent yet balanced, offering layers of flavor that perfectly complement the bavette steak’s boldness.

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What Makes This Recipe Special?

• Easy Elegance: Despite its restaurant-quality appearance, this dish is simple to prepare in under 45 minutes.
  
• Perfect Pairings: The sauce’s creamy texture and smoky depth pair beautifully with the steak’s juiciness.
  
• Versatile Accompaniments: Serve it with mashed potatoes, roasted vegetables, or even a crisp side salad to round out the meal.
  

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Pro Tips for Success

1. Season Smartly: Don’t skip the dry rub on the steak. A mix of smoked paprika, garlic powder, and freshly ground pepper enhances the natural beef flavor.
   
2. Don’t Overcook: Bavette steak shines brightest when cooked medium-rare. Use a meat thermometer for precision (125-130°F before resting).
   
3. Deglaze Like a Pro: When adding whiskey to the pan, be sure to scrape up all those browned bits. That’s pure flavor gold!
   
4. Slice Against the Grain: This ensures each bite of steak is tender and melts in your mouth.
   

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Serving Suggestions

Pair your Bavette Steak with Whiskey Garlic Cream Sauce with:

• Creamy Mashed Potatoes: The ultimate companion for soaking up every drop of sauce.
  
• Roasted Asparagus or Broccolini: Add a touch of freshness to balance the dish’s richness.
  
• A Glass of Red Wine or Bourbon Cocktail: Highlight the whiskey’s smoky notes with your drink choice.
  

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Why You Should Try This Recipe Tonight

This recipe isn’t just a meal; it’s an experience. The combination of succulent steak and decadent sauce is comfort food redefined. It’s perfect for date nights, celebrations, or simply spoiling yourself because you deserve it. With easy-to-find ingredients and straightforward steps, you’ll be amazed at how effortless it is to create a dish that feels so special.
So, what are you waiting for? Grab your skillet, pour yourself a splash of whiskey (one for the sauce and one for you), and let’s make some culinary magic. Your taste buds will thank you.

Ingredients

For the Steak:

• 2 bavette steaks (about 1-1.5 lbs total)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder

For the Whiskey Garlic Cream Sauce:​

• 2 tbsp unsalted butter
• 1 shallot, finely minced
• 3 cloves garlic, minced
• ½ cup whiskey (bourbon works great)
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• ½ cup grated Parmesan cheese
• 1 tsp Worcestershire sauce
• Salt and pepper to taste
• Optional: fresh parsley, chopped, for garnish

Instructions

• Prepare the Steak
  
  • Pat the bavette steaks dry with paper towels.
  • Mix the salt, pepper, smoked paprika, garlic powder, and onion powder in a small bowl. Rub this seasoning mix all over the steaks.
  • Let the steaks sit at room temperature for 20-30 minutes before cooking.
• Cook the Steak
  
  • Heat a cast-iron skillet or heavy pan over medium-high heat. Add the olive oil and heat until it shimmers.
  • Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust the time for your preferred doneness.
  • Remove the steaks from the skillet, tent them with foil, and let them rest while you make the sauce.
• Make the Whiskey Garlic Cream Sauce
  • After removing the steak, lower the heat to medium and add the butter to the same skillet.
  • Once the butter is melted, add the minced shallots and sauté for 2-3 minutes until softened and translucent.
  • Add the minced garlic and cook for another 30 seconds to 1 minute, stirring frequently to avoid burning.
  • Carefully pour in the whiskey and stir, scraping up the browned bits from the pan. Let it simmer until reduced by half, about 2-3 minutes.
  • Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and Parmesan cheese. Simmer for 3-4 minutes, stirring often, until the sauce thickens.
  • Season with salt and pepper to taste.