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.
Ingredients
Scale
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)
Instructions
- Prepare the grill or stovetop pan by heating it to medium-high temperature, ensuring a hot cooking surface for perfect searing.
- Lavishly coat both sides of the bavette steaks with salt and freshly ground black pepper, creating a robust seasoning layer.
- Drizzle olive oil into a large skillet and heat until shimmering, then carefully place the seasoned steaks into the pan.
- 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.
- Transfer the cooked steaks to a resting board, allowing the juices to redistribute for 5 minutes, which ensures maximum tenderness.
- In the same skillet, melt butter and additional olive oil over medium heat, creating a flavorful base for the sauce.
- Introduce minced garlic to the pan, sautéing until fragrant and golden, releasing its aromatic essence.
- Add fresh thyme, chopped parsley, rich beef broth, tangy balsamic vinegar, and robust Dijon mustard to the skillet.
- Simmer the sauce for 3-4 minutes, encouraging the liquid to reduce and concentrate the flavors.
- For an indulgent touch, swirl in heavy cream and cook briefly, creating a silky, luxurious sauce consistency.
- Slice the rested bavette steak against the grain to maximize tenderness and presentation.
- Generously drizzle the garlic sauce over the sliced steak, ensuring each piece is elegantly coated.
- 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