Sizzling Bavette Steak with Garlic Sauce Recipe: A Flavor Bomb

My culinary adventure with bavette steak brought unexpected magic to our dinner table last week.

Succulent cuts like these demand careful preparation and respect for their unique texture.

French butchers prize this flavorful beef slice for its rich marbling and tender qualities.

A classic garlic sauce can dramatically enhance the meat’s natural depth and complexity.

Simple ingredients create the most memorable meals when you understand the nuanced techniques.

Salt, pepper, and fresh herbs will become your allies in crafting this restaurant-worthy dish.

Jump into this recipe and surprise yourself with a restaurant-quality meal you can master at home.

FAQs

• What is bavette steak?

A cut from the bottom sirloin, bavette steak is a flavorful, less expensive alternative to more premium cuts. It has a robust beef taste and becomes tender when cooked correctly.

• How do I know if my steak is medium-rare?

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F. If you don’t have a thermometer, press the steak – it should feel slightly soft with some resistance.

• Why should I let the steak rest after cooking?

Resting allows the meat’s juices to redistribute, ensuring a more tender and juicy steak. When you cut immediately after cooking, the juices will escape, making the meat drier.

• Can I make this sauce without cream?

Yes, absolutely. The sauce is delicious with or without heavy cream. The base of garlic, herbs, beef broth, balsamic vinegar, and Dijon mustard creates a flavorful sauce even without cream.

Bavette Steak With Garlic Sauce That’s Rich And Bold

• Rapid Weeknight Gourmet: Elevate your dinner game with this restaurant-quality bavette steak recipe that's surprisingly simple to master.
• Quick Flavor Explosion: Packed with rich garlic sauce and fresh herbs, this dish transforms ordinary ingredients into an extraordinary meal in just 20 minutes.
• Restaurant-Style Technique: Learn professional cooking methods like searing steak perfectly and creating a luxurious pan sauce that impresses without complicated steps.
• Versatile Meal Solution: Suitable for romantic dinners, weekend gatherings, or treating yourself to a delicious homemade meal that feels indulgent yet effortless.

Bavette Steak Sauce and Sides

• Bavette Steak: Tender beef cut with robust flavor, best when cooked medium-rare, choose a high-quality cut with good marbling.

• Olive Oil, Butter: Provides rich flavor and helps create perfect sear, use extra virgin olive oil for best taste.

• Garlic, Fresh Thyme, Fresh Parsley: Aromatic herbs and spices that enhance meat's natural flavor, choose fresh for most vibrant taste.
• Beef Broth, Balsamic Vinegar, Dijon Mustard: Creates depth and complexity in sauce, select high-quality brands for best results.
• Heavy Cream (Optional): Adds luxurious creaminess to sauce, use for richer texture.

• Salt, Black Pepper: Essential for enhancing meat's natural flavor, use coarse sea salt and freshly ground black pepper for best results.

How to Make Bavette Steak with Garlic Sauce

Step 1: Prepare Cooking Surface

Fire up your grill or stovetop pan to medium-high heat for a perfect sear.

Step 2: Season the Meat

Generously coat both sides of the bavette steak with salt and black pepper, creating a flavor-packed exterior.

Step 3: Cook the Steak

• Olive oil

Pour olive oil into a large skillet over medium-high heat.

Carefully place the steaks in the hot pan.

Let them cook for 4-5 minutes on each side for a beautiful medium-rare finish.

Adjust cooking time for your preferred doneness.

Transfer steaks to a resting plate to allow juices to redistribute.

Step 4: Create Garlic Sauce Base

• Butter
• Olive oil
• Minced garlic

In the same skillet, combine butter and olive oil over medium heat.

Once butter melts, add minced garlic and sauté until it becomes wonderfully aromatic and golden.

Step 5: Build Sauce Flavors

• Fresh thyme
• Fresh parsley
• Beef broth
• Balsamic vinegar
• Dijon mustard

Introduce fresh thyme, parsley, beef broth, balsamic vinegar, and Dijon mustard to the skillet.

Let the sauce simmer and reduce, concentrating its delicious flavors for 3-4 minutes.

Step 6: Optional Creamy Finish

• Heavy cream

For a luxurious twist, stir in heavy cream and cook for an additional 1-2 minutes, creating a silky smooth sauce.

Step 7: Serve and Enjoy

Slice the bavette steak against the grain to ensure maximum tenderness.

Drizzle the luscious garlic sauce over the meat.

Pair with your favorite side dishes and prepare for a mouthwatering meal.

Steak Tips For Bavette Garlic Sauce

• Cut the bavette steak against the grain to ensure tender, melt-in-your-mouth bites that maximize the meat's natural texture and flavor.
• Allow the steak to rest for 5 minutes after cooking, which helps redistribute the juices and prevents losing moisture when slicing.
• Use a meat thermometer to achieve your perfect doneness, aiming for 135°F for medium-rare or adjusting based on personal preference.
• Sauté garlic briefly to unlock its aromatic flavors without burning, creating a rich and fragrant base for the sauce.
• For a lighter version, substitute heavy cream with Greek yogurt or skip it entirely to keep the sauce more vibrant and tangy.

Bavette Steak Reheated With Garlic

• Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3-4 days to maintain optimal freshness and prevent flavor mixing.
• Gently warm sliced steak in a skillet over low heat with a splash of beef broth to prevent drying, turning occasionally until just heated through.
• Warm the garlic sauce in a small saucepan over low heat, stirring frequently to prevent separation and maintain smooth consistency.
• Wrap cooled steak tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Tasty Companions For Bavette Steak

• Pair with Bold Red Wine: Select a robust Cabernet Sauvignon or Malbec with strong tannins that complement the steak's rich flavor and cut through its richness perfectly.
• Rustic Potato Accompaniment: Serve roasted garlic herb potatoes alongside the bavette, which echoes the garlic sauce's flavor profile and provides a crispy textural contrast.
• Brighten with Fresh Salad: Add a crisp arugula salad with shaved parmesan and lemon vinaigrette to balance the steak's heaviness and provide a light, zesty counterpoint.
• Enhance with Herbal Garnish: Sprinkle fresh chopped parsley or thyme over the dish to amplify the herb notes in the garlic sauce and add a vibrant, garden-fresh finish.

Bavette Steak Sauce Styles

• Low-Sodium Option: Replace salt with herbs like rosemary and thyme, using a salt-free seasoning blend to reduce sodium while maintaining robust flavor profiles.
• Dairy-Free Alternative: Substitute butter and heavy cream with coconut oil and coconut cream, creating a rich sauce without dairy ingredients.
• Vegetarian Adaptation: Replace bavette steak with portobello mushrooms or seitan, using similar seasoning techniques and garlic sauce for a plant-based protein option.
• Keto-Friendly Version: Keep the original recipe intact, ensuring high-fat content by using extra olive oil and butter, and serving with low-carb vegetable sides like roasted asparagus or cauliflower.

Bavette Steak with Garlic Sauce Recipe

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• Total Time: 25 minutes
• Yield: 2 1x

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Description

Succulent bavette steak with garlic sauce promises a culinary journey through French countryside flavors. Tender beef meets rich, aromatic garlic sauce, inviting you to savor each perfectly seasoned bite.

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Ingredients

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Main Ingredients:

• 2 bavette steaks (about 1 pound / 454 grams)
• 4 cloves garlic, minced

Cooking Fats and Seasonings:

• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper, to taste

Sauce and Herbs Ingredients:

• 1/2 cup beef broth
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons heavy cream (optional, for a creamier sauce)

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Instructions

1. Prepare the grill or stovetop pan by heating it to medium-high temperature, ensuring a hot cooking surface for perfect searing.
2. Lavishly coat both sides of the bavette steaks with salt and freshly ground black pepper, creating a robust seasoning layer.
3. Drizzle olive oil into a large skillet and heat until shimmering, then carefully place the seasoned steaks into the pan.
4. Cook the steaks for approximately 4-5 minutes on each side, achieving a beautiful golden-brown crust while maintaining a tender medium-rare interior. Adjust cooking time for preferred doneness.
5. Transfer the cooked steaks to a resting board, allowing the juices to redistribute for 5 minutes, which ensures maximum tenderness.
6. In the same skillet, melt butter and additional olive oil over medium heat, creating a flavorful base for the sauce.
7. Introduce minced garlic to the pan, sautéing until fragrant and golden, releasing its aromatic essence.
8. Add fresh thyme, chopped parsley, rich beef broth, tangy balsamic vinegar, and robust Dijon mustard to the skillet.
9. Simmer the sauce for 3-4 minutes, encouraging the liquid to reduce and concentrate the flavors.
10. For an indulgent touch, swirl in heavy cream and cook briefly, creating a silky, luxurious sauce consistency.
11. Slice the rested bavette steak against the grain to maximize tenderness and presentation.
12. Generously drizzle the garlic sauce over the sliced steak, ensuring each piece is elegantly coated.
13. Plate immediately and serve alongside your preferred accompaniments for a complete culinary experience.

Notes

• Opt for high-quality, well-marbled bavette steak to ensure maximum flavor and tenderness.
• Rest the steak for at least 5 minutes after cooking to allow juices to redistribute, preventing dry meat.
• Slice against the grain to break down muscle fibers, creating a more tender and easier-to-chew texture.
• Experiment with different herbs like rosemary or oregano to customize the garlic sauce to your taste preferences.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: French

Nutrition

• Serving Size: 2
• Calories: 430
• Sugar: 2 g
• Sodium: 620 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 0 g
• Protein: 36 g
• Cholesterol: 100 mg