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Bavette steak slices drizzled with roasted garlic pan sauce on a plate.

Bavette Steak & Roasted Garlic Pan Sauce

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  • Author: Sam
  • 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

  1. Preheat oven to 400°F (200°C).
  2. 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.
  3. Once cooled slightly, squeeze the cloves from their skins and mash into a paste.
  4. Pat the bavette steak dry with paper towels.
  5. Rub with olive oil, salt, and pepper.
  6. Heat a large skillet (preferably cast iron) over medium-high heat until hot.
  7. Sear steak for 3–4 minutes per side for medium-rare, adjusting cooking time based on thickness.
  8. Transfer to a plate, tent loosely with foil, and let rest for 10 minutes.
  9. In the same skillet, melt butter over medium heat.
  10. Add shallots and sauté until softened, about 2 minutes.
  11. Stir in roasted garlic paste and thyme, letting the flavors bloom.
  12. Pour in stock and simmer for 3–4 minutes, scraping up any browned bits from the pan.
  13. Stir in cream and Dijon mustard, whisking until smooth and slightly thickened.
  14. Taste and season with salt and pepper.
  15. Slice steak thinly against the grain.
  16. Spoon roasted garlic pan sauce generously over the slices.
  17. 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

Find it online: https://www.freshleafrecipes.com/bavette-steak-roasted-garlic-pan-sauce/