Description
A bold and flavorful cast iron–seared bavette steak finished with a rich whiskey pan sauce, delivering a perfectly caramelized crust and tender, juicy interior.
Ingredients
- 1 lb bavette (flap) steak
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 2 cloves garlic, smashed
- 1/4 cup whiskey
- 1/2 cup beef broth
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Instructions
- Remove the bavette steak from the refrigerator 30 minutes before cooking and pat dry.
- Season both sides of the steak with salt and black pepper.
- Heat a cast iron skillet over high heat until very hot, then add olive oil.
- Sear the steak for 3–4 minutes per side until a deep brown crust forms.
- Add butter and garlic to the skillet and baste the steak for 1 minute.
- Remove the steak from the pan and let it rest, loosely tented with foil.
- Carefully add whiskey to the hot skillet, scraping up browned bits.
- Simmer until reduced by half, then add beef broth, Dijon mustard, and thyme.
- Cook until the sauce thickens slightly.
- Slice the steak against the grain and drizzle with whiskey sauce before serving.
Notes
- Use caution when adding whiskey to a hot pan as it may flame.
- Bavette steak is best cooked medium-rare to medium.
- Always slice against the grain for maximum tenderness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: French-American