There’s something magical about fall evenings—the air turns crisp, leaves scatter across sidewalks, and cozy dinners become the highlight of the day. That’s why Bavette Steak & Roasted Garlic Pan Sauce has quickly become one of my go-to recipes. It’s hearty enough to feel like a special occasion meal, yet approachable enough for a weeknight dinner. With tender, juicy steak and a silky pan sauce infused with roasted garlic, this dish captures the comfort of autumn in every bite.
Whether you’re cooking for two on a quiet evening or hosting friends, this recipe always gets rave reviews. Best of all, you don’t need fancy equipment or advanced cooking skills to pull it off—just a skillet, a few pantry staples, and a little patience while the garlic roasts to golden perfection.
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Bavette Steak & Roasted Garlic Pan Sauce
- Total Time: 55 minutes
- Yield: 4 servings
Description
There’s something magical about fall evenings—the air turns crisp, leaves scatter across sidewalks, and cozy dinners become the highlight of the day. That’s why Bavette Steak & Roasted Garlic Pan Sauce has quickly become one of my go-to recipes. It’s hearty enough to feel like a special occasion meal, yet approachable enough for a weeknight dinner. With tender, juicy steak and a silky pan sauce infused with roasted garlic, this dish captures the comfort of autumn in every bite.
Ingredients
- 1 ½ to 2 pounds bavette steak (also called flap steak)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 whole head of garlic
- 1 tablespoon olive oil (for garlic roasting)
- 1 tablespoon unsalted butter
- 1 small shallot, finely minced
- ½ cup beef stock (or chicken stock in a pinch)
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and pepper, to taste
- Optional garnish: fresh parsley or thyme sprigs
Instructions
- Preheat oven to 400°F (200°C).
- Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
- Once cooled slightly, squeeze the cloves from their skins and mash into a paste.
- Pat the bavette steak dry with paper towels.
- Rub with olive oil, salt, and pepper.
- Heat a large skillet (preferably cast iron) over medium-high heat until hot.
- Sear steak for 3–4 minutes per side for medium-rare, adjusting cooking time based on thickness.
- Transfer to a plate, tent loosely with foil, and let rest for 10 minutes.
- In the same skillet, melt butter over medium heat.
- Add shallots and sauté until softened, about 2 minutes.
- Stir in roasted garlic paste and thyme, letting the flavors bloom.
- Pour in stock and simmer for 3–4 minutes, scraping up any browned bits from the pan.
- Stir in cream and Dijon mustard, whisking until smooth and slightly thickened.
- Taste and season with salt and pepper.
- Slice steak thinly against the grain.
- Spoon roasted garlic pan sauce generously over the slices.
- Garnish with parsley or thyme and serve immediately.
Notes
Let the steak rest before slicing to keep it juicy. If your steak is large, cook in batches for a better sear. Bavette cooks fast—watch your heat. You can roast garlic a day ahead to save time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients You’ll Need
Here’s what to gather before you start cooking:
For the steak:
- 1 ½ to 2 pounds bavette steak (also called flap steak)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the roasted garlic pan sauce:
- 1 whole head of garlic
- 1 tablespoon olive oil (for garlic roasting)
- 1 tablespoon unsalted butter
- 1 small shallot, finely minced
- ½ cup beef stock (or chicken stock in a pinch)
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and pepper, to taste
Optional garnish: fresh parsley or thyme sprigs
Step-by-Step Instructions
1. Roast the Garlic
- Preheat oven to 400°F (200°C).
- Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
- Once cooled slightly, squeeze the cloves from their skins and mash into a paste.
2. Prepare the Steak
- Pat the bavette steak dry with paper towels. This ensures a good sear.
- Rub with olive oil, salt, and pepper.
- Heat a large skillet (preferably cast iron) over medium-high heat until hot.
- Sear steak for 3–4 minutes per side for medium-rare, adjusting cooking time based on thickness.
- Transfer to a plate, tent loosely with foil, and let rest for 10 minutes.
3. Make the Roasted Garlic Pan Sauce
- In the same skillet, melt butter over medium heat.
- Add shallots and sauté until softened, about 2 minutes.
- Stir in roasted garlic paste and thyme, letting the flavors bloom.
- Pour in stock and simmer for 3–4 minutes, scraping up any browned bits from the pan.
- Stir in cream and Dijon mustard, whisking until smooth and slightly thickened.
- Taste and season with salt and pepper.
4. Slice and Serve
- Slice steak thinly against the grain.
- Spoon roasted garlic pan sauce generously over the slices.
- Garnish with parsley or thyme and serve immediately.
Tips for Success
- Let the steak rest: Resting is key for juicy, tender slices. Cutting too soon will release all those flavorful juices.
- Don’t overcrowd the skillet: If your steak is large, sear in batches or use a wide pan to ensure a proper crust.
- Control the heat: Bavette steak cooks quickly. Medium-high heat gives a perfect sear without overcooking.
- Roast garlic ahead of time: You can roast garlic a day in advance and keep it in the fridge until needed.
Possible Variations
One of the best parts about Bavette Steak & Roasted Garlic Pan Sauce is how adaptable it is. Here are a few ideas:
- Gluten-free: This recipe is naturally gluten-free as long as your stock and mustard are certified safe.
- Dairy-free: Swap heavy cream with full-fat coconut milk and butter with olive oil. The flavor will be slightly different but still delicious.
- Herb swap: Rosemary or sage can replace thyme for a deeper fall flavor.
- Make it a full meal: Serve over mashed potatoes, roasted root vegetables, or even buttered noodles for extra comfort.
Storage Recommendations
- Refrigerator: Store leftover steak and sauce separately in airtight containers for up to 3 days.
- Freezer: You can freeze the sauce for up to 1 month, but the steak is best enjoyed fresh.
- Reheating: Warm the sauce gently on the stove over low heat, adding a splash of stock if it thickens too much. Reheat steak slices quickly in a hot skillet or oven to avoid drying them out.
Why Readers Love This Recipe
This dish is cozy enough for fall, elegant enough for dinner parties, and simple enough for a weeknight meal. It brings together rustic flavors with a touch of elegance, making it a recipe that readers return to again and again. Bavette Steak & Roasted Garlic Pan Sauce is more than just a meal—it’s a little celebration of seasonal cooking, a reminder that home-cooked food can be both comforting and impressive.
So next time you’re craving something warm, satisfying, and downright delicious, give this recipe a try. Your kitchen will fill with the comforting aroma of roasted garlic, and your table will feel like the coziest place to be this season.