Description
Indulge in a restaurant-quality meal with this Bavette steak and roasted garlic pan sauce recipe. The steak is perfectly seared to juicy perfection, while the garlic is oven-roasted until it reaches a sweet, spreadable consistency. This comforting, savory dish is ideal for a busy weeknight family dinner, offering deep, rich flavors with minimal cleanup required, using only a single skillet.
Ingredients
12 oz Bavette steak
1 bulb garlic
1 unit beef demi-glace
1/4 cup water
2 tbsp unsalted butter
1 tsp cooking oil
1 tbsp olive oil
Salt to taste
Black pepper to taste
Instructions
Preheat oven to 400 degrees Fahrenheit.
Wrap garlic bulb in tin foil after drizzling with olive oil, salt, and pepper; bake for 15-25 minutes until soft.
Mash roasted garlic cloves into a paste.
Pat steak dry and season generously with salt and pepper.
Heat cooking oil in a heavy skillet over medium-high until shimmering.
Sear steak for 5-7 minutes per side; remove to a cutting board and rest for 8 minutes.
Lower heat to medium and melt 1 tbsp butter in the same pan.
Stir in mashed roasted garlic, beef demi-glace, and water, simmering until slightly thickened.
Slice steak against the grain and serve with the pan sauce.
Notes
Sirloin flap is an excellent substitute for Bavette steak. Using unsalted butter allows better control over the final seasoning of the pan sauce. Always rest the meat to retain its juices.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Pan-searing and Roasting
- Cuisine: American