Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce Recipe

Ingredients

• 1 lb bavette steak
• to taste Salt and pepper
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon smoked paprika
• for garnish Fresh parsley, chopped

Instructions

1. Remove the bavette steak from the fridge and let it sit at room temperature for about 30 minutes. Season both sides generously with salt and pepper.
2. Heat a cast iron skillet over medium-high heat and add the olive oil. Allow the oil to get hot but not smoking.
3. Once the skillet is hot, place the steak in the pan. Sear for about 3-4 minutes on one side without moving it. Flip the steak and cook for an additional 3-4 minutes for medium-rare (adjust cooking time if you prefer it more well done).
4. Remove the steak from the skillet and let it rest on a cutting board, loosely covered with foil, for about 5 minutes.
5. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant.
6. Add the heavy cream to the skillet, stirring to combine with the garlic. Bring to a simmer. Then, stir in the Worcestershire sauce, Dijon mustard, and smoked paprika. Allow the sauce to thicken for 2-3 minutes, stirring occasionally.
7. After the steak has rested, slice it against the grain into thin strips.
8. Arrange the sliced steak on a plate and drizzle the whiskey garlic cream sauce generously over the top.
9. Sprinkle freshly chopped parsley for an added pop of color and freshness.