Succulent Bavette Steak

Succulent Bavette Steak in Rich Whiskey Infused Garlic Cream

Ingredients:

  • 1 Bavette steak (about 1 pound)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1/4 cup whiskey
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • Fresh thyme leaves for garnish

Directions:

  1. Season the Steak:
    • Generously season the bavette steak with salt and freshly ground black pepper on both sides.
  2. Sear the Steak:
    • Heat the olive oil in a cast iron skillet over high heat until it shimmers.
    • Add the seasoned steak to the hot skillet and cook for about 3-4 minutes on each side for medium-rare doneness. Adjust the cooking time if you prefer your steak more or less cooked.
    • Remove the steak from the skillet and let it rest on a cutting board.
  3. Prepare the Sauce:
    • Reduce the heat to medium.
    • In the same skillet, add the minced garlic and finely chopped shallot. Sauté until they become fragrant and translucent, about 2-3 minutes.
    • Carefully deglaze the pan by adding the whiskey. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow the whiskey to simmer for about 1-2 minutes to let the alcohol evaporate.
  4. Make the Cream Sauce:
    • Stir in the heavy cream and Dijon mustard, mixing well to combine.
    • Let the sauce simmer until it thickens slightly, about 3-4 minutes. Stir occasionally to ensure it doesn’t burn or stick to the skillet.
  5. Slice and Serve:
    • Slice the rested bavette steak against the grain into thin slices. This helps ensure the steak remains tender.
    • Arrange the steak slices on a serving platter or individual plates.
    • Spoon the whiskey garlic cream sauce over the steak.
    • Garnish with fresh thyme leaves.
  6. Serve and Enjoy:
    • Serve the succulent bavette steak immediately, paired with your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.

Nutrition Information:

  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes
  • Total Time: 25 minutes
  • Calories: 575 kcal
  • Servings: 2 servings

20 Secrets to Achieve the Perfect Bavette Steak in Rich Whiskey Infused Garlic Cream

  1. Choose a Quality Cut: Opt for a high-quality, well-marbled bavette steak for the best flavor and tenderness.
  2. Room Temperature Steak: Let the steak come to room temperature before cooking to ensure even cooking.
  3. Generous Seasoning: Season the steak generously with salt and pepper to enhance its natural flavors.
  4. Hot Pan: Ensure the skillet is hot before adding the steak to get a good sear and caramelization.
  5. Do Not Overcrowd: Cook the steak in a single layer without overcrowding the pan to allow for proper searing.
  6. Avoid Overcooking: Cook the steak to medium-rare for the best texture and juiciness.
  7. Rest the Steak: Let the steak rest after cooking to allow the juices to redistribute.
  8. Use Fresh Ingredients: Fresh garlic and shallots will provide the best flavor for the sauce.
  9. Deglaze Properly: Use whiskey to deglaze the pan, scraping up all the flavorful bits stuck to the bottom.
  10. Simmer Sauce Slowly: Simmer the sauce on medium heat to thicken it slowly without burning.
  11. Adjust Seasoning: Taste the sauce and adjust seasoning with salt and pepper as needed.
  12. Quality Whiskey: Use a good quality whiskey that you enjoy drinking, as it will impact the flavor of the sauce.
  13. Cream Temperature: Add the heavy cream at room temperature to prevent curdling.
  14. Whisk Consistently: Whisk the sauce consistently while it simmers to ensure a smooth texture.
  15. Add Mustard for Depth: Dijon mustard adds a nice depth of flavor and slight tang to the sauce.
  16. Slice Against the Grain: Always slice the steak against the grain to ensure tenderness.
  17. Garnish Fresh: Add fresh thyme leaves just before serving for a burst of fresh, herbal flavor.
  18. Serve Hot: Serve the steak and sauce immediately while they are hot for the best taste and texture.
  19. Pair with Complementary Sides: Serve with sides that complement the rich sauce, such as creamy mashed potatoes or roasted vegetables.
  20. Experiment with Variations: Don’t be afraid to experiment with the sauce by adding mushrooms, a splash of balsamic vinegar, or a pinch of red pepper flakes for different flavor profiles.

Secrets to Achieve the Perfect Succulent Bavette Steak in Rich Whiskey Infused Garlic Cream

  1. Quality Cut of Meat:
    • Choose a high-quality, well-marbled bavette steak for the best flavor and tenderness.
  2. Room Temperature Steak:
    • Allow the steak to come to room temperature before cooking. This ensures even cooking throughout the steak.
  3. Proper Seasoning:
    • Season the steak generously with salt and freshly ground black pepper on both sides. This helps to enhance the natural flavors of the meat.
  4. Preheat the Skillet:
    • Use a cast iron skillet and preheat it until it’s very hot. This ensures a good sear and caramelization on the steak.
  5. Sear with High Heat:
    • Sear the steak over high heat for 3-4 minutes on each side for medium-rare. Adjust the cooking time according to your preferred doneness.
  6. Use a Meat Thermometer:
    • For accuracy, use a meat thermometer. Medium-rare is typically around 130°F (54°C).
  7. Rest the Steak:
    • After cooking, let the steak rest for about 5-10 minutes. This allows the juices to redistribute, making the steak juicier.
  8. Minced Fresh Garlic and Shallots:
    • Use fresh garlic and shallots for the best flavor in your sauce. Sauté them until they are fragrant and translucent.
  9. Deglaze with Quality Whiskey:
    • Choose a whiskey you enjoy drinking. The flavor of the whiskey will impact the taste of your sauce significantly.
  10. Proper Deglazing:
    • When deglazing the pan with whiskey, scrape up all the browned bits from the bottom of the skillet. This adds depth to the sauce.
  11. Simmer Sauce Slowly:
    • After adding the heavy cream and Dijon mustard, let the sauce simmer on medium heat until it thickens. This ensures the flavors meld together nicely.
  12. Taste and Adjust:
    • Taste the sauce and adjust the seasoning with salt and pepper as needed to balance the flavors.
  13. Add Mustard for Depth:
    • Dijon mustard adds complexity and a slight tang to the sauce, complementing the richness of the cream.
  14. Whisk Consistently:
    • Whisk the sauce consistently while it simmers to achieve a smooth, velvety texture.
  15. Slice Against the Grain:
    • When slicing the steak, always cut against the grain. This shortens the muscle fibers and makes the steak more tender.
  16. Fresh Herbs:
    • Garnish the dish with fresh thyme leaves or other herbs like parsley or chives for an aromatic finish.
  17. Serve Hot:
    • Serve the steak and sauce immediately while hot to ensure the best taste and texture.
  18. Pair with Complementary Sides:
    • Serve with sides that complement the rich sauce, such as mashed potatoes, roasted vegetables, or a simple green salad.
  19. Experiment with Variations:
    • Feel free to experiment with additional ingredients in the sauce, such as mushrooms, a splash of balsamic vinegar, or a pinch of red pepper flakes for a different flavor profile.
  20. Presentation:
    • Present the dish elegantly by arranging the sliced steak neatly and drizzling the sauce over the top. Garnish with fresh herbs for a restaurant-quality look.

By following these secrets, you can ensure your Succulent Bavette Steak in Rich Whiskey Infused Garlic Cream turns out perfectly every time. Enjoy!

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