![]() ![]() Medium – Warm Pink Center – 145 Degrees F.Medium Rare – Warm Red Center – 135 Degrees F.This cast iron steak bavette with whiskey garlic cream sauce is a one pan creation that is sure to impress. The best sear comes from a cast iron pan. It will alarm when it reaches a specified temperature. Allowing salt to rest on a steak for a prolonged period of time will draw out additional moisture and lead to the same problem as if you hadn’t patted it dry at all.Īn alarm probe thermometer is a great way to ensure you don’t overcook your meat. To season your steak, do it immediately before you put it in the pan. The killer of a good crust on a steak is when the meat goes into the pan when it has extraneous moisture on the outside, meaning it steams the outer layer of the meat instead of sears it! Allowing your meat to rest on the counter for at least 30 minutes prior to cook (even better is one hour!) will help get a more even cook, ensuring there are no cold spot that will muck you your hard work. Take the chill off your steak before you cook it. And a rotating selection means you always get to try something new along with those standard cuts you know and love. My friends at Post 5 Cattle include this in their selection of beef boxes that can be shipped right to your door! The best part of working with your local producers and ranchers is that you can get those custom cuts that elude you at the grocery store, maximizing the potential for exquisite meat and new and exciting culinary adventures. So while it sounds intimidating, it truly is not. ![]() But I am making the case for making it a staple in your kitchen ASAP! The bavette is tender similar to a flank steak, but it’s actually part of the lower sirloin of beef. Top that off with this ultra scrumptious whiskey garlic cream sauce that is made in the pan, it’s a one dish dinner!īavette is prized in high end steak houses, for good reason. And there are such an array of steaks that you can use, whether it’s a t-bone, a sirloin, or in this case a bavette steak! This is my new favorite cut because it is the best of a flank steak and sirloin combined. The ultimate sear on the outside compliments the perfection of pink in the middle. My favorite way to cook a steak is in my cast iron pan. ![]() Flavorful, tender, and under appreciated Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce is actually an easy weeknight meal, with high end restaurant flair! ![]()
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