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Bavette Steak & Roasted Garlic Pan Sauce

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Tender bavette steak served with a rich roasted garlic pan sauce made with butter, cream, and beef broth for a restaurant-quality meal full of deep savory flavor.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Dinner
  • Method: Pan-Seared
  • Cuisine: French-American
  • Diet: Halal

Ingredients

  • For the Steak
  • 1 1/2 pounds bavette steak
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh thyme leaves
  • For the Roasted Garlic Pan Sauce
  • 1 whole head garlic
  • 2 tablespoons butter
  • 1/2 cup beef broth
  • 1/4 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped parsley
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
  3. Season the bavette steak with salt, black pepper, garlic powder, and fresh thyme.
  4. Heat olive oil in a large skillet over high heat.
  5. Sear the steak for 4–5 minutes per side for medium-rare, depending on thickness.
  6. Transfer the steak to a cutting board and let it rest.
  7. Reduce the skillet heat to medium and add butter.
  8. Squeeze the roasted garlic cloves into the skillet and stir into the melted butter.
  9. Pour in the beef broth and whisk in the Dijon mustard and heavy cream.
  10. Simmer the sauce for several minutes until slightly thickened.
  11. Season the sauce with salt and black pepper to taste.
  12. Slice the steak against the grain and spoon the roasted garlic pan sauce over the top.
  13. Garnish with chopped parsley before serving.

Notes

  • Add mushrooms to the pan sauce for extra earthy flavor.
  • Mix in rosemary or sage for a stronger herb profile.
  • A splash of red wine adds additional richness and depth.
  • Always slice bavette steak against the grain for maximum tenderness.
  • Store leftovers in airtight containers in the refrigerator for up to 3 days.
  • Reheat steak gently over low heat to prevent overcooking.

Nutrition

Find it online: https://juliameals.com/bavette-steak-roasted-garlic-pan-sauce/