If you’re looking for a steak that’s tender, juicy, and packed with flavor, then Bavette Steak with Garlic Sauce is just what you need! This dish combines a beautifully cooked cut of Bavette (also known as flank steak) with a rich and creamy garlic sauce that brings everything together. Imagine slicing through the perfectly cooked steak, each bite melting in your mouth, and the garlic sauce adding an irresistible depth of flavor. Trust me, you’re going to love this one. It’s an elegant yet simple dish that feels special enough for a date night or casual enough for a family dinner. Let’s get into it!
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Why You’ll Love Bavette Steak with Garlic Sauce
This recipe isn’t just about the steak—it’s about the experience. Whether you’re serving it for a special occasion or treating yourself after a long week, Bavette Steak with Garlic Sauce delivers every time. Here’s why this dish will become a favorite in your kitchen:
Flavors That Wow: The rich, savory garlic sauce elevates the tender Bavette steak to a whole new level. It’s creamy, bold, and packed with umami. Every bite will make you want more.
Simple Yet Sophisticated: You don’t need a ton of ingredients to make this dish shine. With just a few pantry staples, you’ll create a steak that tastes like it came from a five-star restaurant.
Quick and Easy: Perfect for busy weeknights or when you want to impress without spending hours in the kitchen. Bavette steak cooks up quickly, and the garlic sauce is a breeze to whip together.
Perfectly Tender: Bavette steak, though often underrated, is incredibly tender when cooked properly. The right technique ensures it’s juicy and full of flavor.
Customizable: You can play with the garlic sauce to your liking. Want to add a little kick? Throw in some red pepper flakes. Love fresh herbs? Toss in some parsley for added color and flavor.
Ingredients
Bavette Steak with Garlic Sauce is a simple, yet rich dish that packs a punch of flavor with just a handful of ingredients:
- Bavette Steak: Also known as flank steak, this cut is perfect for searing and gets tender and juicy when cooked right.
- Garlic: Fresh garlic gives the sauce a deep, aromatic flavor that complements the steak perfectly.
- Butter: Adds richness and creaminess to the garlic sauce.
- Heavy Cream: To make the sauce luscious and smooth, giving it that melt-in-your-mouth texture.
- Olive Oil: For searing the steak and creating that beautiful golden crust.
- Salt and Pepper: For seasoning to taste.
- Fresh Parsley: For garnish, adding a touch of freshness and color to the dish.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into how to create this steak that’s juicy on the inside and perfectly seared on the outside:
1. Prepare the Steak: Pat the Bavette steak dry with paper towels to remove any excess moisture. This ensures a good sear. Season generously with salt and pepper on both sides.
2. Sear the Steak: Heat a skillet (preferably cast-iron) over medium-high heat and add a tablespoon of olive oil. Once the skillet is hot, add the steak and sear for 3-4 minutes per side, or until it reaches your desired level of doneness. Remove the steak from the pan and let it rest for a few minutes before slicing.
3. Make the Garlic Sauce: In the same skillet, add a little more olive oil if necessary. Toss in the garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it! Add the butter and let it melt, followed by the heavy cream. Stir to combine and let the sauce simmer for 3-4 minutes until it thickens up slightly.
4. Slice the Steak: Once the steak has rested, slice it against the grain into thin strips. This will help ensure it’s tender and easy to chew.
5. Drizzle the Sauce: Arrange the sliced steak on a plate and pour the creamy garlic sauce over the top. Garnish with fresh parsley to add a pop of color.
6. Serve and Enjoy: Serve your Bavette Steak with Garlic Sauce with your favorite sides, like mashed potatoes or roasted vegetables. It’s a meal that will leave everyone at the table impressed!
How to Serve Bavette Steak with Garlic Sauce
This steak pairs wonderfully with a variety of sides that complement its rich flavors. Here are a few ideas to round out the meal:
Mashed Potatoes: Creamy mashed potatoes are the perfect base to soak up all that delicious garlic sauce.
Roasted Vegetables: Try roasted carrots, asparagus, or Brussels sprouts to add some color and nutrition to your plate.
Green Salad: A light green salad with a tangy vinaigrette balances out the richness of the steak and sauce.
Crusty Bread: Serve with some warm, crusty bread to mop up the creamy garlic sauce.
Grilled Vegetables: Grilled zucchini or eggplant would add a smoky, charred flavor that pairs beautifully with the steak.
Additional Tips
Here are a few tips to make your Bavette Steak with Garlic Sauce even better:
Let the Steak Rest: After cooking, let the steak rest for a few minutes before slicing. This helps the juices redistribute, keeping the steak tender and juicy.
Don’t Overcook the Steak: Bavette steak is best when it’s cooked medium-rare to medium. Overcooking it can make it tough.
Make It Extra Creamy: For an even creamier garlic sauce, you can add a splash of milk or more butter.
Herb It Up: If you love fresh herbs, feel free to add some rosemary or thyme to the garlic sauce for extra flavor.
Leftovers: If you have any leftovers, store the steak in an airtight container in the fridge for up to 2 days. Reheat in the skillet over low heat to keep the steak tender.
FAQ Section
Q1: Can I use a different cut of steak?
A1: Absolutely! If you can’t find Bavette steak, flank steak or skirt steak would work well as a substitute. Just be sure to cook it to the right doneness to keep it tender.
Q2: How do I know when the steak is done?
A2: Use a meat thermometer to check the internal temperature. For medium-rare, it should be about 130°F (54°C); for medium, 140°F (60°C).
Q3: Can I make the garlic sauce ahead of time?
A3: Yes, you can! Make the sauce and store it in the fridge for up to 3 days. Reheat gently on the stovetop before serving.
Q4: How do I store leftovers?
A4: Store leftover steak and garlic sauce separately in airtight containers in the fridge. The steak will keep for up to 2 days, and the sauce for 3 days.
Q5: Can I freeze the garlic sauce?
A5: Yes! Freeze the garlic sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
Q6: Can I cook the steak on the grill instead?
A6: Definitely! You can grill the Bavette steak for a smoky flavor. Just be sure to keep an eye on the temperature so it doesn’t overcook.
Q7: Can I use a non-dairy substitute for the cream?
A7: Yes! You can use coconut cream or cashew cream as a dairy-free alternative to the heavy cream.
Q8: Can I make this recipe for a crowd?
A8: Yes, you can easily scale this recipe up. Just make sure to cook the steak in batches to get that perfect sear.
Q9: Can I serve this with a different sauce?
A9: Of course! While garlic sauce is amazing, you can try a chimichurri or peppercorn sauce if you want to switch things up.
Q10: Can I use garlic powder instead of fresh garlic?
A10: Fresh garlic works best for this recipe because of its bold flavor, but if you must, you can substitute garlic powder. Start with 1/2 teaspoon and adjust to taste.
Conclusion
Bavette Steak with Garlic Sauce is a perfect dish for any steak lover. It’s rich, savory, and full of bold flavors, yet simple to prepare. Whether you’re cooking for yourself or hosting a dinner party, this dish is sure to impress. So grab your skillet, fire up the heat, and enjoy this steak that’s sure to become a regular in your recipe rotation!
Print
Bavette Steak with Garlic Sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Bavette Steak with Garlic Sauce is a juicy, tender steak cooked to perfection and topped with a rich, flavorful garlic sauce. The savory sauce enhances the natural flavors of the steak, creating a dish that’s both indulgent and satisfying. Perfect for a special occasion or a weeknight dinner, this recipe is easy to make yet full of bold flavors.
Ingredients
For the steak:
- 2 bavette steaks (about 1 lb total)
- 1 tbsp olive oil
- Salt and pepper, to taste
For the garlic sauce:
- 4 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- 1/2 cup beef broth
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 2 tbsp heavy cream (optional, for a creamier sauce)
Instructions
- Preheat your grill or stovetop pan over medium-high heat.
- Season the bavette steaks generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the steaks and cook for 4-5 minutes on each side for medium-rare, or longer for your desired doneness. Remove the steaks from the skillet and let them rest for 5 minutes.
- For the garlic sauce, in the same skillet, add butter and olive oil over medium heat. Once the butter melts, add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the fresh thyme, parsley, beef broth, balsamic vinegar, and Dijon mustard. Simmer the sauce for 3-4 minutes, allowing it to reduce slightly.
- If you prefer a creamier sauce, stir in the heavy cream and cook for an additional 1-2 minutes.
- Slice the bavette steak against the grain and drizzle with the garlic sauce. Serve hot with your favorite side dishes.
Notes
- Bavette steak is also known as flank steak or skirt steak, and it has a rich flavor. If you prefer a different cut, flank steak or sirloin would work well too.
- You can adjust the thickness of the sauce by simmering it longer or adding more cream.
- Serve this steak with mashed potatoes, roasted vegetables, or a side salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 44g
- Cholesterol: 110mg