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To make the Bavette Steak with Roasted Garlic Sauce, you need the following ingredients: - 1 lb bavette steak - 1 tablespoon olive oil - Salt and freshly ground pepper to taste - 1 whole head of garlic - 4 tablespoons unsalted butter - 1 tablespoon fresh thyme leaves, chopped - 1 tablespoon Dijon mustard - 1 tablespoon balsamic vinegar - 1/2 cup beef broth - Fresh parsley, chopped (for garnish) If you need to swap some ingredients, here are great options: - Instead of olive oil, you can use avocado oil or canola oil. - For unsalted butter, feel free to use ghee or margarine. - If you don’t have fresh thyme, dried thyme works well, but use less. - You can replace balsamic vinegar with red wine vinegar for a different taste. - If beef broth is not on hand, chicken broth is a good alternative. When selecting bavette steak, look for these signs of quality: - Choose a cut that is bright red with good marbling. This means it has fat running through it, which adds flavor. - Avoid any meat with brown spots or an overly dry appearance. - If possible, buy from a butcher who can give you details about the meat's source and age. - Freshness is key, so check for a sell-by date and choose the freshest cut available. These tips will help you enjoy a rich and savory steak experience! {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). Take a whole head of garlic and slice off the top quarter. This exposes the tasty cloves. Place the garlic on a piece of aluminum foil. Drizzle a bit of olive oil over the cloves. Wrap it tightly in the foil and put it in the oven. Roast it for about 30-35 minutes. The cloves should be soft and golden when done. Let it cool, then squeeze the roasted garlic out of the skins into a bowl. Use a fork to mash it into a smooth paste. This sauce adds a rich flavor to your steak. While the garlic cooks, take your bavette steak. Rub a tablespoon of olive oil over its surface. Season both sides with salt and freshly ground pepper. This adds taste and depth. Let the steak sit at room temperature for about 20 minutes. This step helps the flavors soak in, making each bite better. Heat a heavy skillet or grill pan over medium-high heat. Make sure it gets very hot. Place the marinated bavette steak in the pan. Sear it for about 4-5 minutes on each side. Check the thickness of the steak for the right cooking time. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Once cooked, take the steak out and cover it loosely with aluminum foil. Let it rest for 5-10 minutes. This lets the juices redistribute, ensuring every bite is juicy and tender. To get the right doneness for your bavette steak, use a meat thermometer. For medium-rare, the steak should reach 130-135°F (54-57°C). Here are some tips to help you succeed: - Sear it well: Start with a hot pan. This gives a great crust. - Rest the steak: After cooking, let it sit for 5-10 minutes. This keeps the juices inside. - Cut against the grain: This makes each bite tender and easy to chew. The roasted garlic sauce is key to this dish. Here’s how to make it even better: - Use fresh garlic: Fresh garlic gives a sweeter taste than old garlic. - Add herbs: Mixing in fresh thyme adds depth. Feel free to add rosemary for more flavor. - Balance flavors: The balsamic vinegar adds tang. Adjust the amount to match your taste. A well-presented dish makes your meal feel special. Here’s how to serve your bavette steak with flair: - Slice carefully: Cut the steak into thin strips against the grain. This helps with tenderness. - Arrange artfully: Fan the slices on a warm plate. This looks nice and inviting. - Drizzle the sauce: Pour the roasted garlic sauce over the steak. It adds shine and flavor. - Garnish: Top with fresh parsley or a sprig of thyme. This adds a pop of color. Try these tips to make your bavette steak shine at the dinner table! Pro Tips Rest the Steak: Letting the steak rest after cooking allows the juices to redistribute, resulting in a more flavorful and tender bite. Use Fresh Herbs: Fresh thyme adds a fragrant note to the sauce. Consider mixing in other herbs like rosemary or oregano for additional depth of flavor. Perfect Sear: To achieve a beautiful crust, ensure your skillet or grill pan is adequately preheated before adding the steak. This helps lock in the juices. Customize Your Sauce: Feel free to adjust the acidity of the sauce by adding more balsamic vinegar or sweetness with a touch of honey, based on your taste preference. {{image_4}} You can switch up the roasted garlic sauce for other tasty options. Here are some ideas: - Chimichurri Sauce: This fresh sauce blends parsley, garlic, vinegar, and olive oil. It pairs well with the steak's rich flavor. - Blue Cheese Butter: Mix softened butter with crumbled blue cheese. Spread it on the hot steak for a creamy touch. - Gorgonzola Cream Sauce: Create a rich sauce by melting gorgonzola cheese with cream. This adds a nice tangy flavor. Complement your bavette steak with delicious sides. Here are some great choices: - Roasted Vegetables: Carrots, potatoes, and bell peppers roasted until golden add color and flavor. - Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of garlic bring comfort to the plate. - Crisp Salad: A fresh salad with mixed greens and light vinaigrette balances the steak's richness. You can cook bavette steak in two main ways. Both methods yield tasty results. - Grilling: This method gives the steak a smoky flavor. Preheat the grill and sear the steak over high heat for a few minutes on each side. - Skillet: Cooking in a skillet allows for a great sear and easy sauce-making. Heat a heavy skillet and sear the steak for a nice crust. Choose the method that fits your kitchen tools and taste! To keep your leftover bavette steak fresh, use these simple tips: - Cool it down: Let the steak cool to room temperature before storing. - Wrap it up: Use plastic wrap or aluminum foil to tightly cover the steak. This prevents air from getting in and keeps it moist. - Use an airtight container: Place the wrapped steak in an airtight container. This adds extra protection against odors in the fridge. If you want to store your bavette steak for longer, freezing is a great option. Here’s how to do it: - Wrap securely: Follow the same wrapping steps as before. Ensure no air can enter the packaging. - Label and date: Use a marker to write the date on the package. This helps you keep track of how long it's been in the freezer. - Thaw properly: When ready to eat, thaw your steak in the fridge overnight. This keeps it safe and tasty. - Reheat gently: Warm the steak in a skillet over low heat. Avoid high heat to keep it juicy. Roasted garlic sauce can last a bit longer if stored right: - In the fridge: Keep the sauce in a sealed jar for up to one week. - In the freezer: You can freeze it for up to three months. Just pour it into an ice cube tray for easy portions. - Check before use: Before using, always check for any off smells or changes in color. If it seems off, it’s best to toss it. By following these tips, you can enjoy your delicious bavette steak and roasted garlic sauce long after the meal! Bavette steak is a cut from the flank of the cow. It is known for its rich flavor and tender texture. This cut has a loose grain, which makes it great for marinating and grilling. When cooked right, bavette steak is juicy and full of beefy taste. It is perfect for quick cooking methods like grilling or pan-searing. Bavette steak and flank steak come from the same area but differ in texture and flavor. Bavette is usually thicker and more tender than flank steak. Bavette also has more marbling, which adds flavor and juiciness. Flank steak is leaner and can be tougher if overcooked. Both cuts are great for marinating, but bavette offers a richer taste and softer bite. Yes, you can make the garlic sauce ahead of time. Roast the garlic and mix it into the sauce. Store it in the fridge for up to three days. To reheat, warm it gently on the stove. This will save time when you are ready to cook your bavette steak. Just remember to stir well before serving to mix the flavors. This blog post covered key ingredients for Bavette steak and roasted garlic sauce. I shared tips on choosing quality steak and how to marinate it. You learned step-by-step cooking instructions and discovered tips for perfect doneness and flavor. I also discussed variations, storage practices, and answered common questions. Now, dive into making your Bavette steak. Use these steps to impress at your next meal. Try new flavors, and enjoy this delicious dish!

Savory Bavette Steak with Roasted Garlic Sauce

A delicious bavette steak marinated and served with a rich roasted garlic sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 2
Calories 600 kcal

Ingredients
  

  • 1 lb bavette steak
  • 1 tablespoon olive oil
  • to taste Salt and freshly ground pepper
  • 1 whole head garlic
  • 4 tablespoons unsalted butter
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 0.5 cup beef broth
  • for garnish Fresh parsley, chopped

Instructions
 

  • Prepare the Garlic Sauce: Preheat your oven to 400°F (200°C). Carefully slice off the top quarter of the garlic head to expose the cloves, then place it on a square of aluminum foil. Drizzle a little olive oil over the exposed cloves, wrap it tightly in the foil, and place it in the oven. Roast for approximately 30-35 minutes until the cloves are soft and golden. After roasting, allow it to cool enough to handle, then squeeze the roasted garlic out of the skins into a bowl. Mash it with a fork until it forms a smooth paste.
  • Marinate the Steak: While the garlic is roasting, take your bavette steak and rub its surface generously with olive oil. Season both sides with salt and freshly ground pepper. Allow the steak to marinate at room temperature for about 20 minutes to intensify the flavors.
  • Cook the Steak: Heat a heavy skillet or grill pan over medium-high heat until it's very hot. Place the marinated bavette steak in the pan and sear for about 4-5 minutes on each side, adjusting time depending on the thickness of the steak and your preferred doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Once cooked to your liking, remove the steak from the skillet, cover it loosely with aluminum foil, and let it rest for 5-10 minutes so the juices redistribute.
  • Make the Sauce: In the same skillet used for the steak, reduce the heat to medium. Add the unsalted butter and let it melt, scraping up any browned bits left in the pan. Stir in the roasted garlic paste, followed by the chopped thyme and Dijon mustard, ensuring everything is well combined. Add the balsamic vinegar and beef broth, using a wooden spoon to scrape up any remaining bits. Let the sauce simmer for about 5 minutes, allowing it to reduce slightly and thicken.
  • Slice and Serve: After the steak has rested, slice it against the grain into thin strips. Arrange the sliced steak on a serving plate and generously drizzle the roasted garlic sauce over the top. Finish by garnishing with freshly chopped parsley.

Notes

For an elegant serving suggestion, arrange the sliced steak in a fan shape on a warm plate, artistically drizzle the roasted garlic sauce over it, and place a sprig of thyme on top for a touch of color and freshness. Pair the steak with a side of roasted seasonal vegetables or a crisp, fresh salad for a balanced, delightful meal.
Keyword bavette, garlic sauce, roasted, steak