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To create a perfect cast iron bavette steak with whiskey garlic cream sauce, you need a few key ingredients. The main star is the bavette steak, also known as flank steak. You want one pound of this cut. It gives a great flavor and texture to the dish. You'll also need salt and freshly cracked black pepper to season the steak well.

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

Elevate your dinner with a mouthwatering Cast Iron Bavette Steak topped with a bold whiskey garlic cream sauce. This easy-to-follow recipe guides you through selecting the best ingredients, perfect cooking techniques, and delicious side dish pairings to impress your guests. Discover how to achieve the perfect steak doneness while enhancing flavors with simple additions.
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Ingredients
  

1 lb bavette steak (also known as flank steak)

Salt and freshly cracked black pepper, to taste

2 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

2 tablespoons soy sauce

1 teaspoon Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon chopped fresh parsley (for garnish)

1 teaspoon smoked paprika

Instructions
 

Prepare the Steak: Remove the bavette steak from the refrigerator and allow it to come to room temperature (about 30 minutes). Season both sides generously with salt, pepper, and smoked paprika.

    Cook the Steak: Heat a cast iron skillet over medium-high heat until it is very hot. Add olive oil, swirling to coat the pan. Carefully place the steak in the skillet. Sear for about 4-5 minutes without moving it, until a nice crust forms.

      Flip and Sear: Flip the steak and continue cooking for an additional 3-5 minutes for medium-rare, depending on thickness. Use a meat thermometer for precise cooking, aiming for 130°F (54°C).

        Rest the Steak: Remove the steak from the skillet and transfer it to a cutting board. Cover it loosely with aluminum foil to rest for about 5-10 minutes.

          Prepare the Sauce: In the same skillet, reduce the heat to medium, and add the minced garlic. Sauté for about 30 seconds, until fragrant.

            Make the Cream Sauce: Reduce heat to low. Add the heavy cream, soy sauce, Dijon mustard, and Worcestershire sauce to the skillet, stirring well to combine. Allow the sauce to simmer for about 5 minutes, occasionally stirring, until it thickens slightly.

              Slice the Steak: Once the steak has rested, slice it against the grain into thin strips.

                Serve: Arrange the sliced bavette steak on a platter and drizzle the whiskey garlic cream sauce over the top. Sprinkle chopped fresh parsley for garnish.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2-3

                    - Presentation Tips: Serve the dish on a wooden board or elegant plate, placing a small mound of the steak slices at the center and artfully drizzling the sauce around it. Garnish with additional parsley and a few whole garlic cloves for added flair.