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- 1 lb bavette steak - 1 tablespoon olive oil - Salt and pepper to taste - 1 head of garlic - 4 tablespoons unsalted butter - 1 tablespoon fresh thyme leaves - 1 tablespoon Dijon mustard - 1 tablespoon balsamic vinegar - 1/2 cup beef broth - Fresh parsley, chopped (for garnish) Gathering your ingredients is the first step to a great meal. The bavette steak is key. It has rich flavor and tenderness, making it a favorite for many. Olive oil adds moisture and helps the seasoning stick. Don’t forget the salt and pepper; they enhance the meat's taste. Next, garlic is a star in this dish. A head of garlic roasted brings out sweet, rich notes. Unsalted butter adds creaminess to your sauce. Fresh thyme gives a nice herbal touch. Dijon mustard and balsamic vinegar add zest and depth to the sauce. Finally, beef broth enriches the sauce with savory goodness, while fresh parsley makes a lovely garnish. With these ingredients, you are set for a delicious meal! {{ingredient_image_1}} Preheating the Oven Start by preheating your oven to 400°F (200°C). This step warms the oven for perfect roasting. Slicing the Garlic Take a head of garlic and slice the top off. This exposes the cloves, which will get sweet and soft. Roasting Process Wrap the garlic in aluminum foil. Place it in the oven for about 30-35 minutes. The cloves should turn soft and golden. Let it cool, then squeeze the roasted garlic into a bowl. Mash it into a paste for later use. Applying Olive Oil and Seasoning Rub the bavette steak with one tablespoon of olive oil. Sprinkle salt and pepper over it to taste. This helps add flavor to the meat. Resting the Steak for Flavor Allow the steak to rest at room temperature for about 20 minutes. This lets the flavors soak in, making the meat even tastier. Searing Techniques Heat a heavy skillet or grill pan over medium-high heat. Once hot, add the seasoned steak. Sear for about 4-5 minutes on each side for a medium-rare finish. Resting the Cooked Steak Remove the steak from the pan and cover it with foil. Let it rest for 5-10 minutes. This step keeps the juices inside, making the steak juicy and tender. Using the Same Pan In the same pan, reduce the heat to medium. Add 4 tablespoons of unsalted butter and let it melt. This will pick up the steak flavors left in the pan. Mixing Ingredients and Simmering Stir in the roasted garlic paste, one tablespoon of fresh thyme leaves, and one tablespoon of Dijon mustard. Pour in one tablespoon of balsamic vinegar and half a cup of beef broth. Scrape any browned bits from the bottom. Let it simmer for about 5 minutes until it thickens slightly. Slicing Against the Grain Slice the bavette steak against the grain into thin strips. This makes each bite tender and easy to chew. Plating Suggestions Place the sliced steak on a warm plate. Spoon the roasted garlic sauce over it. Garnish with fresh parsley for a lovely finish. Serve with roasted vegetables or a fresh salad to complete your meal. When choosing bavette steak, look for a few key traits. - Marbling: Good fat lines add flavor and tenderness. - Color: Choose a bright red color for freshness. You can buy quality bavette steak at local butcher shops. They often have better cuts than grocery stores. Whole foods markets may also offer great options. Online meat suppliers are a good choice too. They deliver fresh meat right to your door. Roasting garlic brings out its sweet flavor. Roast it at 400°F (200°C) for about 30-35 minutes. Check for soft, golden cloves. This means they are ready. You can store leftover roasted garlic in an airtight container. Keep it in the fridge for up to a week. You can also freeze it in small portions for later use. To cook steak perfectly, use a meat thermometer. Aim for 130°F (54°C) for medium-rare. Cooking times can vary by thickness. For a 1-inch steak, 4-5 minutes on each side works well. Let the steak rest after cooking. This helps the juices settle, making it juicy and tender. Pro Tips Rest the Steak: Allowing the bavette steak to rest after cooking helps the juices redistribute, resulting in a more tender and flavorful bite. Use a Meat Thermometer: For perfect doneness, a meat thermometer can help you achieve your desired level of cooking. Aim for 130°F (54°C) for medium-rare. Enhance with Acidity: A splash of lemon juice or additional balsamic vinegar just before serving can brighten the flavors of the dish. Pair with Sides: Consider serving with roasted vegetables or a crisp salad to balance the richness of the steak and sauce. {{image_2}} - Soy Sauce and Honey: Mix equal parts soy sauce and honey. This mix adds a sweet and salty punch to the steak. The umami from the soy sauce enhances the meat's flavor. Marinate the steak for at least 30 minutes. - Herb-Infused Oil: Use olive oil infused with herbs like rosemary or basil. Brush this oil on the steak before cooking. This adds a fresh taste and a lovely aroma to your meal. - Adding Red Wine: Pour in a splash of red wine while making the sauce. This adds depth and richness to the flavor. It pairs well with the beef broth and roasted garlic. Let the wine reduce slightly for a fuller taste. - Incorporating Other Herbs: Try adding herbs like oregano or rosemary to the sauce. These herbs bring a new twist and enhance the garlic's flavor. Mix and match based on your taste. - Partnering with Side Dishes: Serve the steak with roasted vegetables or a fresh salad. These sides balance the richness of the steak and sauce. Garlic mashed potatoes also make a great pairing. - Holiday or Special Occasion Modifications: For special occasions, consider serving the steak with a side of truffle oil mashed potatoes. You can also add a green bean almondine for a fancy touch. These additions can elevate the meal for guests. To keep your leftover bavette steak fresh, follow these tips: - Refrigeration Tips: Wrap the steak tightly in plastic wrap or foil. Store it in the fridge. Use it within 3 days for the best taste. - Freezing Instructions: For longer storage, place the wrapped steak in an airtight container. It will stay good for up to 3 months in the freezer. Thaw it in the fridge before reheating. Proper storage keeps your roasted garlic sauce tasty: - Proper Storage Techniques: Pour the sauce into a clean jar or airtight container. Let it cool before sealing. Store it in the fridge for up to 5 days. - Reheating Suggestions: When reheating, use a small pot over low heat. Stir gently until warmed through. Do not boil, as it can change the flavor. It’s important to know how long your food lasts: - Signs of Spoilage: If the steak or sauce develops an off smell or unusual color, it’s time to toss it. - Best Practices for Food Safety: Always label containers with the date. This helps you track freshness. When in doubt, throw it out! Bavette steak comes from the flank area of the cow. It has a rich, beefy flavor and a loose grain. This cut is tender and juicy when cooked right. Many chefs love it for its great taste and value. You can grill, pan-sear, or even braise it for a delicious meal. Yes, you can use several other cuts of steak. Flank steak or skirt steak works well as substitutes. Both have similar flavors and textures. Just remember, these cuts may need slight cooking time adjustments. Thicker cuts will need more time, while thinner cuts will cook faster. Check the color and firmness of the steak. For medium-rare, it should be warm pink inside. A meat thermometer is the best tool. Aim for 130°F for medium-rare and 145°F for medium. Let the steak rest after cooking; it helps keep the juices in. Yes, you can make the roasted garlic sauce ahead. Prepare it and let it cool before storing. Keep it in an airtight container in the fridge for up to three days. To reheat, warm it gently on the stove over low heat. Stir to keep it smooth and tasty. In this post, we explored how to prepare a flavorful Bavette Steak with roasted garlic sauce. We covered essential ingredients, cooking techniques, and smart tips to enhance your dish. Remember the importance of selecting quality meat and adjusting cooking times for doneness. You can also play with marinades and add flavors to the sauce. With proper storage, your leftovers can last and taste great. Enjoy cooking and sharing this delicious meal with friends and family!

Savory Bavette Steak with Roasted Garlic Sauce

A delicious bavette steak served with a rich roasted garlic sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 2
Calories 600 kcal

Ingredients
  

  • 1 lb bavette steak
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 head garlic
  • 4 tablespoons unsalted butter
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1/2 cup beef broth
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • Prepare the Garlic Sauce: Preheat your oven to 400°F (200°C). Slice the top off the head of garlic and wrap it in aluminum foil. Roast in the oven for about 30-35 minutes, or until the cloves are soft and golden. Let it cool, then squeeze the roasted garlic into a bowl and mash it into a paste.
  • Marinate the Steak: While the garlic is roasting, rub the bavette steak with olive oil, salt, and pepper. Allow it to marinate at room temperature for about 20 minutes to enhance the flavor.
  • Cook the Steak: Heat a heavy skillet or grill pan over medium-high heat. Once hot, add the bavette steak and sear for about 4-5 minutes on each side for medium-rare, depending on the thickness. Remove the steak from the pan, cover with foil, and let it rest for 5-10 minutes.
  • Make the Sauce: In the same pan, reduce the heat to medium and add the butter. Once melted, stir in the roasted garlic paste, thyme, and Dijon mustard. Pour in the balsamic vinegar and beef broth, scraping any browned bits from the bottom of the pan. Let it simmer for about 5 minutes until slightly thickened.
  • Slice and Serve: Slice the bavette steak against the grain into thin strips. Spoon the roasted garlic sauce over the sliced steak and garnish with chopped parsley.

Notes

Serve with roasted vegetables or a fresh salad for a complete meal.
Keyword bavette, garlic sauce, roasted, steak