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Bavette Steak & Roasted Garlic Pan Sauce

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Juicy bavette steak seared to perfection and served with a rich roasted garlic pan sauce made with butter, beef broth, and herbs for a bold, restaurant-quality meal.

Ingredients

  • 1 lb bavette steak
  • 1 tbsp olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 garlic bulb
  • 1 tbsp olive oil (for roasting garlic)
  • 2 tbsp butter
  • 1/2 cup beef broth
  • 1 tsp fresh thyme (chopped)
  • 1 shallot (finely chopped)
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 20–25 minutes until soft. Let cool and squeeze out cloves.
  3. Bring steak to room temperature and season with salt and black pepper.
  4. Heat a skillet over high heat with olive oil.
  5. Sear steak for 3–4 minutes per side until a deep crust forms. Remove and let rest.
  6. Reduce heat and add butter to the same pan.
  7. Add chopped shallot and cook until softened.
  8. Stir in roasted garlic and mash slightly into the mixture.
  9. Pour in beef broth and balsamic vinegar, scraping up browned bits.
  10. Simmer until sauce reduces slightly.
  11. Add thyme and Dijon mustard if using, stirring until smooth.
  12. Slice steak against the grain and serve with sauce spooned over the top.

Notes

  • Slice steak against the grain for maximum tenderness.
  • Use a hot pan to achieve a good sear.
  • Let steak rest before slicing to retain juices.
  • Add red wine to the sauce for deeper flavor.
  • Adjust sauce consistency with more broth if needed.

Nutrition

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