Indulge in Bavette Steak with Irresistible Roasted Garlic Pan Sauce!

Bavette Steak with Roasted Garlic Pan Sauce is a rich, flavorful dish that feels like a steakhouse meal right at home. I love how the juicy, tender steak pairs with the deep, mellow flavor of roasted garlic, all wrapped up in a silky pan sauce that’s perfect for spooning over every bite. It’s elegant enough for date night but easy enough for a weeknight splurge.

Why You’ll Love This Recipe

I love this recipe because bavette steak is naturally flavorful and cooks quickly, making it perfect for searing and pairing with bold sauces. The roasted garlic gives the pan sauce a mellow, nutty richness, and it takes everything to another level. Plus, the whole thing comes together in under 30 minutes, so I get maximum flavor without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steak:

• Bavette steak (also known as flank or flap steak)

• Salt

• Black pepper

• Olive oil or neutral cooking oil

For the roasted garlic pan sauce:

• Roasted garlic (soft cloves, squeezed from their skins)

• Unsalted butter

• Beef broth or stock

• Heavy cream (optional, for richness)

• Dijon mustard (optional, for a tangy kick)

• Fresh thyme or rosemary (optional)

• Salt and pepper to taste

Directions

1. I bring the steak to room temperature, then season both sides generously with salt and pepper.

2. I heat a cast iron skillet over high heat, add oil, and sear the steak for 3–4 minutes per side (depending on thickness) for medium-rare.

3. I transfer the steak to a plate to rest and tent it with foil.

4. In the same skillet, I lower the heat and melt butter, then add the soft roasted garlic cloves and mash them gently into the butter.

5. I pour in the beef broth and scrape up all the flavorful bits from the pan.

6. I let it simmer and reduce slightly, then stir in a splash of cream and a bit of Dijon mustard if I want extra depth.

7. I season the sauce with salt and pepper and add fresh herbs for aroma.

8. I slice the steak against the grain and spoon the warm roasted garlic pan sauce generously over the top.

Servings and timing

This recipe serves 2–3 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: Around 25 minutes

Variations

Sometimes I swap the beef broth for red wine or add a splash of balsamic vinegar to deepen the sauce. I’ve also added sautéed mushrooms or shallots to the pan sauce for extra texture. If I’m avoiding dairy, I skip the cream and use extra broth and a bit more butter for body. I occasionally top the steak with blue cheese crumbles for a bold twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the steak gently in a skillet with a little of the leftover sauce or broth to keep it moist. I avoid microwaving, which can make the meat tough. I store the sauce separately when possible and reheat it slowly on the stovetop.

FAQs

What is bavette steak?

Bavette steak is a flavorful cut from the lower belly, similar to flank or skirt steak. It’s known for its rich taste and tender texture when cooked properly.

How do I roast garlic for the sauce?

I slice the top off a head of garlic, drizzle it with oil, wrap it in foil, and roast at 400°F (200°C) for about 35–40 minutes until soft and golden.

Can I use a different cut of steak?

Yes. Flank steak, skirt steak, or even sirloin work well in this recipe. I just adjust the cook time based on thickness.

Do I need to rest the steak?

Absolutely. Resting the steak for 5–10 minutes after cooking keeps the juices inside and ensures a tender bite.

What sides go best with this dish?

I like serving it with mashed potatoes, roasted vegetables, or garlic butter green beans. Crusty bread is perfect for soaking up the sauce.

Conclusion

Bavette Steak with Roasted Garlic Pan Sauce is a bold, mouthwatering dish that delivers restaurant-quality results without the fuss. The juicy steak and silky, garlicky sauce make every bite unforgettable. Whether I’m cooking for guests or just treating myself, this recipe always feels indulgent and satisfying.

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