Cast Iron Bavette Steak with barley tea Garlic Cream Sauce

If you’re looking for a dish that feels both elegant and comforting, you’ve come to the right place! My Cast Iron Bavette Steak with barley tea Garlic Cream Sauce is one of those recipes that never fails to impress. The combination of perfectly seared Bavette steak drizzled with a smoky, creamy sauce made from barley tea and garlic creates a flavor explosion that will have your taste buds dancing.

This recipe is perfect for busy weeknights when you want something special without spending hours in the kitchen. It’s also a fantastic choice for family gatherings or date nights at home, making it our go-to for any occasion!

Why You’ll Love This Recipe

• Easy to Prepare: With just a few simple steps, this dish comes together quickly, making it perfect for any night of the week.
• Flavorful Experience: The rich flavors of the barley tea garlic sauce elevate the tender Bavette steak into a gourmet meal.
• Family-Friendly: Even picky eaters will love this delicious steak dinner, making it a hit with everyone at your table!
• Great for Meal Prep: Cook extra servings and enjoy leftovers for lunch the next day – it tastes even better after the flavors meld!
• Impressive Presentation: Serve this dish and watch your friends and family rave about how it looks and tastes.

Ingredients You’ll Need

Gathering the right ingredients is a breeze! These are simple and wholesome items that you likely already have on hand or can easily find. Let’s get cooking!

For the Steak

• 1 Bavette steak (about 1 lb)
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1/2 tsp garlic powder

For the Sauce

• 1 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/4 cup barley tea
• 1 cup heavy cream
• Salt and pepper to taste

Variations

One of the best things about this recipe is its flexibility! Feel free to make adjustments based on what you have on hand or your personal preferences.

• Swap the Protein: If you can’t find Bavette steak, flank steak or sirloin works well too.
• Make it Spicy: Add a pinch of red pepper flakes to the garlic sauce for a little kick!
• Go Vegetarian: Replace the steak with grilled portobello mushrooms for a hearty plant-based option.
• Creamy Alternatives: For a lighter version, substitute heavy cream with coconut cream or cashew cream.

How to Make Cast Iron Bavette Steak with barley tea Garlic Cream Sauce

Step 1: Prepare the Steak

Start by taking your Bavette steak out of the fridge about 20 minutes before cooking. Patting it dry helps achieve that perfect sear, while seasoning both sides with salt, pepper, and garlic powder adds incredible flavor.

Step 2: Sear the Steak

Heat your cast iron skillet over medium-high heat and drizzle in some olive oil. Once it’s hot, carefully add your seasoned steak. Searing for 4–5 minutes per side gives you a beautiful crust while keeping it juicy inside. Aim for an internal temperature of 130°F (54°C) for medium-rare perfection.

Step 3: Resting Time

After removing your steak from the skillet, let it rest for 5–10 minutes. This step is crucial because resting allows juices to redistribute throughout the meat, resulting in every bite being tender and flavorful.

Step 4: Make the Garlic Sauce

In that same skillet, lower the heat to medium and toss in some butter. Once melted, add minced garlic and sauté until fragrant—this should take about 1–2 minutes. The smell will be irresistible!

Step 5: Add Barley Tea

Pour in your barley tea while scraping up any flavorful bits stuck to the bottom of the pan (those bits are pure gold!). Let it simmer gently for 2–3 minutes; this helps build depth in flavor while cooking off any alcohol.

Step 6: Create Creamy Bliss

Stir in heavy cream and allow everything to simmer until thickened—about 5 minutes will do! Season with salt and pepper to taste. This sauce is rich and creamy, perfectly complementing your steak.

Step 7: Serve It Up

Slice your rested steak against the grain for maximum tenderness. Plate it beautifully, then generously drizzle that delectable barley tea garlic cream sauce over the top. If you’re feeling fancy, garnish with fresh parsley or thyme!

And there you have it—a restaurant-worthy Cast Iron Bavette Steak with barley tea Garlic Cream Sauce that’s easy enough to whip up at home but impressive enough to serve at any gathering! Enjoy every delicious bite!

Pro Tips for Making Cast Iron Bavette Steak with Barley Tea Garlic Cream Sauce

Cooking can sometimes feel overwhelming, but with a few simple tips, you can elevate your cooking game and impress your loved ones with this delightful dish!

• Let the meat rest: Allowing the steak to rest after cooking helps the juices redistribute, ensuring every bite is tender and juicy.
• Preheat your skillet: A hot cast iron skillet is key to achieving that beautiful sear on your steak. It locks in flavor and creates a delicious crust.
• Use fresh garlic: Freshly minced garlic provides a vibrant flavor that dried garlic simply can’t compete with, enhancing the overall taste of your sauce.
• Adjust sauce thickness: If you prefer a thicker sauce, let it simmer longer to reduce further. Conversely, if it’s too thick, add a splash of barley tea or water to reach your desired consistency.
• Slice against the grain: Cutting the steak against the grain ensures tenderness, making it easier to chew and more enjoyable to eat.

How to Serve Cast Iron Bavette Steak with Barley Tea Garlic Cream Sauce

Presenting your dish beautifully can make all the difference in how much everyone enjoys their meal. Here are some ideas to serve your Bavette steak like a pro!

Garnishes

• Fresh herbs: Sprinkling chopped parsley or thyme adds a pop of color and fresh aroma that enhances the overall presentation.
• Lemon zest: A light sprinkle of lemon zest brings brightness and complements the richness of the creamy sauce, adding an unexpected zing.

Side Dishes

• Roasted seasonal vegetables: Carrots, Brussels sprouts, or asparagus roasted until caramelized make for a colorful and healthy side that balances the richness of the steak.
• Garlic mashed potatoes: Creamy mashed potatoes infused with garlic offer a comforting touch that pairs perfectly with the savory steak and sauce.
• Quinoa salad: A refreshing quinoa salad tossed with cherry tomatoes, cucumber, and lemon vinaigrette provides a light contrast to the hearty Bavette steak.
• Steamed green beans: Lightly steamed green beans dressed in olive oil and sea salt add a crisp texture and bright color that complements this elegant dish.

With these tips and serving suggestions, you’re well on your way to creating an unforgettable dining experience! Enjoy every moment as you indulge in this delicious Cast Iron Bavette Steak with barley tea Garlic Cream Sauce. Happy cooking!

Make Ahead and Storage

This Cast Iron Bavette Steak with barley tea Garlic Cream Sauce is not only delicious but also perfect for meal prep! You can easily make it in advance and enjoy the flavors throughout the week.

Storing Leftovers

• Allow the steak and sauce to cool completely before storing.
• Transfer the steak to an airtight container, ensuring it’s well-sealed to prevent air exposure.
• Store the barley tea garlic cream sauce in a separate airtight container.
• Keep both in the refrigerator for up to 3 days.

Freezing

• For freezing, slice the steak first and place in a freezer-safe bag or container, removing as much air as possible.
• The sauce can be poured into ice cube trays or freezer-safe containers for easy portioning.
• Freeze both components for up to 2 months. Remember to label them with dates!

Reheating

• Thaw the steak and sauce overnight in the refrigerator before reheating.
• To reheat, warm the steak in a skillet over medium heat until heated through, about 5 minutes per side.
• Gently reheat the sauce in a saucepan over low heat, stirring frequently, until warmed.

FAQs

Have questions? We’ve got answers!

Can I use a different cut of beef for Cast Iron Bavette Steak with barley tea Garlic Cream Sauce?

Absolutely! While Bavette steak is known for its flavor and tenderness, you can substitute it with flank steak or skirt steak if you prefer.

How do I ensure my Cast Iron Bavette Steak with barley tea Garlic Cream Sauce turns out tender?

To achieve tenderness, make sure to let your steak rest after cooking. This allows the juices to redistribute throughout the meat. Also, slicing against the grain will help you achieve that melt-in-your-mouth texture.

Can I use a non-dairy alternative for the heavy cream?

Yes! You can substitute heavy cream with coconut cream or cashew cream for a dairy-free option. Just note that this may alter the flavor slightly.

What should I serve with Cast Iron Bavette Steak with barley tea Garlic Cream Sauce?

Serving it with roasted vegetables or a fresh salad complements this dish beautifully. You might also enjoy it alongside some fluffy rice or mashed potatoes!

Final Thoughts

I hope you find joy in preparing this delightful Cast Iron Bavette Steak with barley tea Garlic Cream Sauce! It’s a wonderful way to impress family and friends while keeping things simple at home. Enjoy every moment of cooking and feel free to share your experiences. Happy cooking!