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Indulge in Bavette Steak with Irresistible Roasted Garlic Pan Sauce!

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Bavette Steak with Roasted Garlic Pan Sauce is a rich and flavorful dish that combines a tender, juicy steak with a silky, nutty garlic-infused sauce. Perfect for both a special dinner and an indulgent weeknight meal.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2–3 servings
  • Category: Main Course
  • Method: Pan-Seared
  • Cuisine: American

Ingredients

  • 1 bavette steak (about 1 to 1.5 lbs)
  • Salt, to taste
  • Black pepper, to taste
  • 1 tbsp olive oil or neutral cooking oil
  • 1 head roasted garlic (cloves squeezed from skins)
  • 2 tbsp unsalted butter
  • 1/2 cup beef broth or stock
  • 2 tbsp heavy cream (optional)
  • 1 tsp Dijon mustard (optional)
  • 1 tsp fresh thyme or rosemary (optional)
  • Salt and pepper, to taste

Instructions

  1. Bring the bavette steak to room temperature. Season both sides generously with salt and black pepper.
  2. Heat a cast iron skillet over high heat. Add oil and sear the steak for 3–4 minutes per side for medium-rare, adjusting for thickness.
  3. Transfer steak to a plate, tent with foil, and let rest for 5–10 minutes.
  4. Lower heat and melt butter in the same skillet. Add roasted garlic cloves and mash gently into the butter.
  5. Pour in beef broth, scraping up browned bits from the pan. Simmer to reduce slightly.
  6. Stir in heavy cream and Dijon mustard if using, and continue to simmer until slightly thickened.
  7. Season sauce with salt, pepper, and add fresh herbs for extra aroma.
  8. Slice the steak against the grain and serve with generous spoonfuls of roasted garlic pan sauce.

Notes

  • For deeper flavor, substitute beef broth with red wine or add balsamic vinegar.
  • Sautéed mushrooms or shallots can enhance the sauce’s texture and taste.
  • For a dairy-free version, skip the cream and use extra broth and butter.
  • Blue cheese crumbles can add a bold flavor twist on top.
  • Store leftovers in an airtight container for up to 3 days and reheat gently on stovetop.

Nutrition

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