Complete Cast Iron Bavette Steak with Garlic Cream Sauce

This dish is a celebration of tender bavette steak, deep savory notes, and a creamy garlic sauce that feels truly indulgent. I love how each bite delivers a perfect balance of juicy meat and velvety richness, making it ideal for both special occasions and nights when I just want to spoil myself.

Why You’ll Love This Recipe

I like recipes that let me feel like a pro chef without spending hours in the kitchen, and this one does exactly that. The bavette steak cooks up beautifully in a cast iron skillet, giving me that steakhouse-style crust at home. The sauce comes together in minutes and is infused with warm garlic, a touch of tang from Dijon, and a subtle smokiness from paprika. It’s the kind of meal that makes me slow down to savor every forkful.

Ingredients You’ll Need

The beauty of this Complete recipe lies in its simplicity! Each ingredient plays a starring role, from the buttery cut of steak to the aromatic touch of fresh garlic, and even a handful of parsley for color. Don’t skip a single step — every element makes the final plate extra special.

• Bavette steak (1 ½ lbs): This cut is marvelously tender and soaks up flavors like a dream — don’t swap it out if you want the authentic Complete experience.
• Olive oil (2 tablespoons): Choose a good olive oil to achieve that flawless sear and subtly elevate the steak’s earthy undertones.
• Salt and pepper (to taste): Simple yet essential, they unlock the beef’s natural flavors and help create that irresistible crust.
• Garlic, minced (4 cloves): Fresh garlic is the key to the sauce’s depth; minced finely, it melts right in for a warm, savory profile.
• Heavy cream (1 cup): For ultimate richness and a velvety texture, this brings the whole sauce together beautifully.
• Worcestershire sauce (2 tablespoons): This is your umami powerhouse; a dash lifts the flavors and rounds out the sauce.
• Dijon mustard (1 tablespoon): Just enough zing to cut through the cream and give the sauce a seriously addictive tang.
• Smoked paprika (1 teaspoon): Adds depth, color, and a gentle smoky note that ties it all together.
• Fresh parsley, chopped (2 tablespoons): For garnish, this adds color and a vibrant herbaceous finish to your Complete creation.

How to Make Complete

• I start by letting the steak rest at room temperature for about 30 minutes so it cooks evenly. I season both sides generously with salt and pepper.

• I heat my cast iron skillet over medium-high and add olive oil, waiting until it shimmers.

• I sear the steak for 4–5 minutes on each side for medium-rare, then place it on a cutting board, tent with foil, and let it rest.

• Lowering the heat, I sauté the minced garlic for about 30 seconds in the same skillet.

• I pour in the cream, pomegranate juice, Dijon mustard, and smoked paprika, letting it simmer for 3–5 minutes until slightly thickened.

• I slice the steak thinly against the grain and arrange it on a platter.

• I spoon the sauce generously over the steak and sprinkle fresh parsley on top before serving.

How to Serve Complete

Garnishes

A vibrant sprinkle of chopped fresh parsley isn’t just for looks — it adds a burst of freshness that balances the sauce’s richness. You can also add a pinch of smoked paprika or a scatter of flaky salt to really highlight the flavors and bring your Complete steak to a new level of gorgeous.

Side Dishes

Complete meals deserve equally impressive sides! Creamy mashed potatoes, garlicky green beans, or roasted asparagus are classic choices, soaking up every bit of that lush sauce. For a twist, try crispy smashed potatoes or a simple buttered rice — both wonderful platforms to catch all that flavor.

Creative Ways to Present

Turn this meal into a showstopper by serving your Complete steak atop a wooden board with the sauce drizzled artistically and parsley scattered like confetti. Alternatively, serve over a bed of wilted spinach or alongside grilled sourdough for soaking up every drop. Small cast iron pans for each guest make for a rustic, bistro-style presentation that’s as fun as it is delicious.

Make Ahead and Storage

Storing Leftovers

Pop any leftover steak and sauce into airtight containers and refrigerate within two hours of cooking. The flavors actually develop overnight, making for an extra-satisfying Complete lunch the next day! Keep everything in separate containers if possible to maintain that luscious steak texture and never soggy sauce.

Freezing

For longer storage, both steak and sauce freeze well. Slice the cooled steak and freeze in a zip-top bag with as much air pressed out as possible. Place the sauce in a freezer-safe container. When you’re ready to enjoy your Complete dinner again, you’ll have a head start to perfection.

Reheating

Gently reheat the steak slices in a skillet over low heat, just until warmed through — strong heat can make the steak tough. The sauce can be reheated in a saucepan on the stove; add a splash of cream or milk if it’s thickened up too much. Combine everything just before serving to restore that just-cooked Complete magic.

FAQs

What is bavette steak, and can I substitute another cut?

Bavette steak is also known as flap steak. It’s prized for its beefy flavor and tender texture, especially when sliced against the grain. In a pinch, skirt steak or flank steak can work in this Complete recipe, though bavette remains the star if you can find it!

Do I have to use a cast iron skillet?

While a cast iron skillet gives you that unmistakable sear and heat retention, a heavy-duty stainless steel pan is a solid alternative. The key for Complete cooking is ensuring your pan is hot enough to develop a beautiful crust on the steak.

Can I make the sauce ahead?

Yes! The whiskey garlic cream sauce can be prepared a day in advance and stored in the refrigerator. Simply reheat gently before serving and pour over your freshly sliced bavette for a Complete dinner with minimal last-minute fuss.

What can I use instead of heavy cream?

For a lighter sauce, try half-and-half, but note that the sauce won’t be as rich or thick. A dairy-free alternative like coconut cream can give you that luxe texture and make your Complete recipe friendly for all diets, though the flavor will change slightly.

How do I know when my steak is medium-rare?

An instant-read thermometer is your best friend: 130–135°F is the sweet spot for medium-rare. For even more Complete results, let the steak rest after cooking so all the savory juices stay where they belong — in each delicious bite.

Final Thoughts

I love how this recipe delivers both elegance and comfort in one plate. The tender bavette steak paired with the rich garlic cream sauce makes every bite memorable. Whether I’m cooking for company or just treating myself, this dish never fails to impress.

Print