Cast Iron Bavette Steak with Barley Tea Garlic Cream Sauce
Indulge in the deliciousness of Cast Iron Bavette Steak with Barley Tea Garlic Cream Sauce, a dish that seamlessly balances elegance and comfort. This recipe features tender Bavette steak, perfectly seared to lock in flavor, drizzled with a creamy and smoky garlic sauce made from barley tea. It’s perfect for busy weeknights or special occasions, allowing you to impress your family and friends without spending hours in the kitchen. The rich flavors and delightful textures make it a standout dish that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves approximately four people 1x
- Category: Main
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 Bavette steak (about 1 lb)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 3 garlic cloves, minced
- 1/4 cup barley tea
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Take the Bavette steak out of the fridge 20 minutes before cooking. Season both sides with salt, pepper, and garlic powder.
- Heat olive oil in a cast iron skillet over medium-high heat. Sear the steak for 4–5 minutes on each side until it reaches an internal temperature of 130°F (54°C) for medium-rare.
- Let the steak rest for 5–10 minutes before slicing against the grain.
- In the same skillet, reduce heat to medium and melt butter. Sauté minced garlic until fragrant, about 1–2 minutes.
- Pour in barley tea, scraping up any bits stuck to the pan. Simmer for 2–3 minutes.
- Stir in heavy cream and let simmer until thickened, about 5 minutes. Season with salt and pepper.
- Serve sliced steak topped with garlic cream sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 95mg