Bavette Steak & Roasted Garlic Pan Sauce
A juicy bavette steak paired with a luscious roasted garlic pan sauce, offering a delightful and healthy dining experience.
Ingredients
Main Ingredients
- 1.5 pounds Bavette Steak Tender cut known for its rich flavor.
- 1 bulb Fresh Garlic Transforms into a sweet, nutty essence when roasted.
- 2 tablespoons Olive Oil Enhances flavors and prevents sticking.
- 1 tablespoon Fresh Rosemary, chopped Adds aromatic herbal notes.
- to taste Salt and Pepper Elevates the steak's natural flavor.
- 1 cup Red Wine or Beef Broth Creates a rich, savory backdrop for the sauce.
- 2 tablespoons Butter Adds creaminess and gloss to the sauce.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Cut the top off the bulb of garlic, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft.
- While the garlic is roasting, season the bavette steak with salt, pepper, and chopped rosemary.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Sear the bavette steak for 4-5 minutes per side for medium-rare.
- Remove the steak and let it rest, covered with aluminum foil, on a cutting board.
- In the same skillet, lower the heat to medium and add red wine or beef broth, scraping up the bits from cooking the steak. Add the roasted garlic and butter, simmer until thick.
Serving
- Slice the rested steak against the grain and drizzle the roasted garlic sauce over it before serving. Enjoy with your choice of side dishes.
Notes
Ensure your skillet is hot for a perfect sear. Use thyme or oregano if fresh rosemary is unavailable. Let the steak rest to ensure juiciness.