Bavette Steak Done Right | Cast Iron Method
A savory bavette steak recipe cooked in a cast iron skillet with roasted garlic and rosemary.
This delicious recipe showcases how to cook bavette steak using a cast iron pan, enhanced with roasted garlic and rosemary. The bavette steak offers a rich beef flavor while being a budget-friendly alternative to ribeye.
Perfect for mastering steak cooking at home, this method ensures tender and flavorful results.
Bavette Steak with Roasted Garlic and Rosemary
A savory bavette steak recipe cooked in a cast iron skillet with roasted garlic and rosemary.
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Equipment
Ingredients
- bavette steaks Dry brined with salt for flavor
- salt For dry brining the steaks
- roasted garlic Enhances the flavor of the steak
- rosemary Adds aromatic flavor
- butter Used for basting the steaks
- olive oil Used to roast garlic, exact amount not specified
- avocado oil Used for searing steaks, exact amount not specified
Instructions
- Wrap the garlic bulb with olive oil, salt, and pepper in tin foil and roast in the oven
- Dry brine the steaks with salt and let them absorb it for a while
- Get the cast iron pan ripping hot for searing the steaks
- Sear one side of the steak for about one to two minutes
- After flipping, add butter, roasted garlic, and rosemary
- Remove steaks from heat and let them rest before slicing
- Cut across the grain and serve
Video
Notes
- Allow steaks to dry brine for a while before cooking for better flavor absorption.
- Roasted garlic takes about an hour at 350°F to prepare.