Let me tell you about my go-to weeknight dinner that never fails to impress – Bavette Steak Garlic Sauce. It’s one of those dishes that feels fancy but is surprisingly simple to make. I discovered this recipe during a hectic week when I needed something quick yet satisfying for my family. The rich, garlicky sauce paired with tender Bavette steak was an instant hit, and now it’s a regular on our dinner table. What I love most is how it comes together in just 40 minutes, making it perfect for busy evenings when you want a meal that feels special without the fuss.
Table of Contents
Table of Contents
Why You’ll Love This Bavette Steak Garlic Sauce
Let me count the ways this Bavette Steak Garlic Sauce will become your new weeknight hero! It’s one of those rare recipes that checks all the boxes—fast, fancy, and foolproof. Here’s why I keep coming back to it:
- Restaurant-quality flavors at home – That rich garlic sauce with beefy demi-glace tastes like something from a steakhouse, but you’re making it in your pajamas. The first time my husband tried it, he swore I’d ordered takeout!
- Ready in just 40 minutes – From fridge to table faster than delivery would arrive. I’ve made this after soccer practice, during busy work weeks—it’s my lifesaver when time’s tight but I still want something special.
- Perfect for weeknights and date nights – Fancy enough to impress guests (I’ve served it for anniversaries!), but easy enough for casual family dinners. My kids gobble up the garlicky steak while my foodie friends rave about the sauce.
- Minimal cleanup – One pan for the steak and sauce, one sheet pan for veggies. Some nights, that’s worth more than gold!
Honestly, what’s not to love? It’s the kind of meal that makes you feel like a kitchen rockstar without any of the stress. Try it once, and I bet it’ll earn a permanent spot in your rotation too!
Ingredients for Bavette Steak Garlic Sauce
Okay, let’s talk ingredients! This dish comes together with just a handful of simple, fresh items—nothing fussy here. I love how everything works together to create something so flavorful. Trust me, you’ll want to measure these precisely because the balance is everything with Bavette Steak Garlic Sauce.
- 10 oz Bavette steak – Look for good marbling; that’s where the flavor hides!
- 1 clove garlic, minced – Fresh is best here, no jarred stuff!
- ¼ oz chives, finely chopped – These add the perfect pop of color and mild oniony bite.
- 12 oz fingerling potatoes, washed and halved – Their creamy texture is *chef’s kiss*.
- 6 oz asparagus, trimmed – Snap off those woody ends—you’ll thank me later.
- 2 tbsp sour cream – Full-fat gives the sauce that luscious richness.
- 1 unit beef demi-glace – This is the secret weapon for depth of flavor.
A quick tip: Prep everything before you start cooking—it makes the whole process smoother. Oh, and don’t skip resting the steak! Those juices need time to redistribute, or you’ll lose all that beautiful flavor.
How to Make Bavette Steak Garlic Sauce
Alright, let’s get cooking! This Bavette Steak Garlic Sauce comes together in three simple steps—roast, sear, and sauce. I promise, even if you’re not a pro in the kitchen, you’ll nail this. Just follow along, and don’t rush the process. Good things take time, even when they’re quick!
Prep the Vegetables
First things first—heat that oven to 400°F (200°C). While it’s warming up, toss those halved fingerling potatoes with a glug of olive oil, salt, and pepper. Spread them out on a baking sheet—don’t crowd them, or they’ll steam instead of roast. Pop them in the oven for 25 minutes, flipping halfway. You want them golden and crispy on the outside, tender inside.
Meanwhile, heat a pan over medium-high for the asparagus. A quick sauté in olive oil for 5 minutes is all they need—keep them bright green with a slight crunch. Season with salt, and set them aside. Easy, right?
Cook the Bavette Steak
Now, the star of the show! Pat your Bavette steak dry (this helps get that perfect sear), then season generously with salt and pepper. Heat a heavy pan—cast iron is my go-to—until it’s smoking hot. Add the steak and resist the urge to move it! Let it sear for 3–4 minutes per side for medium-rare. If you like it more done, add a minute or two, but trust me, Bavette shines at medium-rare.
Once cooked, transfer the steak to a plate and let it rest for 5 minutes. No cheating here—those juices need to settle, or you’ll lose all that deliciousness when you slice it.
Prepare the Garlic Sauce
Same pan, no washing! Toss in the minced garlic and let it sizzle for 30 seconds—just until fragrant. Pour in the beef demi-glace and simmer for 2 minutes to thicken slightly. Then, stir in the sour cream off the heat to keep it from curdling. The sauce should be velvety and rich, with a deep umami kick from the demi-glace. Taste and adjust salt if needed.
Slice the rested steak against the grain (this keeps it tender), drizzle with that luscious garlic sauce, and serve with the roasted potatoes and asparagus. Garnish with chives for a fresh finish. Dinner is served—and oh, what a dinner it is!
!
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Bavette Steak Garlic Sauce – Juicy, Bold & Quick
A delicious Bavette Steak with Garlic Sauce served with fingerling potatoes and asparagus.
- Total Time: 40 minutes
- Yield: 2 servings 1x
Ingredients
- 12 ounce Fingerling Potatoes
- ¼ ounce Chives
- 6 ounce Asparagus
- 1 clove Garlic
- 2 tablespoon Sour Cream (Contains: Milk)
- 10 ounce Bavette Steak
- 1 unit Beef Demi-Glace (Contains: Milk)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and halve the fingerling potatoes. Toss them with olive oil, salt, and pepper. Roast for 25 minutes.
- Trim the asparagus and sauté in a pan with olive oil for 5 minutes.
- Season the Bavette steak with salt and pepper. Sear in a hot pan for 3-4 minutes per side for medium-rare. Let it rest.
- In the same pan, add minced garlic and beef demi-glace. Simmer for 2 minutes, then stir in sour cream.
- Slice the steak and serve with roasted potatoes, asparagus, and garlic sauce. Garnish with chives.
Notes
- Let the steak rest for 5 minutes before slicing.
- Adjust cooking time for steak based on your preferred doneness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing, Pan-searing
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 120mg
Tips for Perfect Bavette Steak Garlic Sauce
Listen, I’ve made this Bavette Steak Garlic Sauce more times than I can count—sometimes brilliantly, sometimes with a few “oops” moments thrown in. Here are my hard-won tips to make sure yours turns out absolutely perfect every single time.
Rest That Steak Like Your Life Depends On It
I know it’s tempting to slice right into that gorgeous steak—believe me, I’ve been there. But wait those full 5 minutes, or you’ll lose all those precious juices onto the cutting board instead of keeping them in the meat where they belong. Cover loosely with foil to keep it warm if you’re worried.
Adjusting Doneness Without Drama
Bavette steak shines at medium-rare (that’s that beautiful pink center), but I get it—not everyone’s a fan. Here’s my cheat sheet:
- Medium-rare: 3-4 minutes per side (my personal sweet spot)
- Medium: Add 1 minute per side
- Well-done: Honestly? Maybe choose a different cut—but if you must, 6 minutes per side
Pro tip: Use the finger test! Gently press the steak—if it feels like the base of your thumb when your hand is relaxed, that’s medium-rare. Firmer means more cooked.
Sauce Consistency Secrets
That garlic sauce can be tricky—too thick and it’s like glue, too thin and it runs everywhere. Here’s how I nail it:
- If your sauce gets too thick, whisk in a splash of warm water—just a teaspoon at a time until it flows nicely.
- Too thin? Let it simmer a bit longer off direct heat—the residual pan warmth will thicken it without curdling the sour cream.
- Always add the sour cream off the heat and stir gently—high heat makes it separate and look grainy.
Bonus Pro Moves
A few extra tricks I’ve picked up along the way:
- Bring steak to room temp before cooking—20 minutes out of the fridge makes for more even cooking.
- Dry that steak thoroughly with paper towels before seasoning—wet meat won’t get that perfect crust.
- Use fresh garlic—jarred just doesn’t have the same punch for this sauce.
There you have it—all my Bavette Steak Garlic Sauce wisdom packed into one spot. Follow these, and you’re guaranteed steakhouse quality right in your own kitchen!
Serving Suggestions for Bavette Steak Garlic Sauce
Now that you’ve got this gorgeous Bavette Steak Garlic Sauce ready, let’s talk about how to serve it up in style. Presentation matters, right? But don’t worry—this is all about keeping it simple while making it look like you’ve put in way more effort than you actually have. Here’s how I love to plate it up:
Pair with the Perfect Sides
Those roasted fingerling potatoes and sautéed asparagus aren’t just there to fill space—they’re the perfect partners for this dish. The crispy, creamy potatoes soak up that garlic sauce like a dream, and the asparagus adds a fresh, crunchy contrast. Arrange everything on a large platter for family-style serving, or plate individually for a more polished look. A sprinkle of chives over the top ties it all together with a pop of color.
Wine Pairing Made Easy
If you’re into wine, here’s my go-to pairing for Bavette Steak Garlic Sauce: a bold red like Cabernet Sauvignon or a smooth Malbec. The richness of the steak and the savory garlic sauce can handle a full-bodied wine, and the tannins in reds cut through the richness beautifully. Not a wine person? A cold beer—like a malty amber ale—works just as well. Cheers to that!
Extra Touches for Special Occasions
Feeling fancy? Add a side of garlic bread or a simple green salad with a lemony vinaigrette to round out the meal. If it’s date night, light some candles and pour that wine—this dish is elegant enough to impress but easy enough to keep the evening stress-free. My family loves it with a dollop of extra sour cream on the side for dipping, but hey, that’s just us!
However you serve it, this Bavette Steak Garlic Sauce is all about making mealtime feel special without the hassle. So grab your plate, dig in, and enjoy every bite!
Storage & Reheating
Let’s be real—leftover Bavette Steak Garlic Sauce is a rare occurrence in my house, but when it does happen, you’ll want to handle those precious leftovers right. Here’s how I keep everything tasting just as amazing the next day (if it lasts that long!).
Storing Like a Pro
First rule: store the steak and sauce separately. That garlic sauce can make the steak soggy if they’re bunkmates overnight. I slice any leftover steak and tuck it into an airtight container—it’ll keep for 3-4 days in the fridge. Pour the sauce into a small jar or container; it stays good for about 4 days too.
Pro tip: Lay a piece of parchment paper between steak slices to prevent sticking. And label those containers! Nothing’s sadder than mystery meat lurking in the back of your fridge.
Reheating Without Ruining It
Here’s where most people go wrong—nuking steak turns it into shoe leather! My foolproof method:
- For the steak: Warm slices gently in a skillet over low heat with a splash of broth or water—just 1-2 minutes until warmed through. Microwaving is an absolute last resort!
- For the sauce: Reheat slowly in a small saucepan over low, stirring often. If it thickens too much, whisk in a teaspoon of warm water at a time.
- Veggies: Toss them in the skillet with the steak for a quick reheat, or pop potatoes back in a 350°F oven for 5 minutes to recrisp.
One warning: The steak won’t be quite as tender as fresh—that’s just leftovers for you. But drizzled with that reheated garlic sauce? Still miles better than takeout!
Can You Freeze It?
Honestly? I don’t recommend freezing the steak—it tends to get tough. But that garlic sauce? Freezes beautifully! Pour cooled sauce into ice cube trays, freeze solid, then pop the cubes into a freezer bag. When steak cravings strike, thaw a cube or two in the fridge overnight and reheat gently. Instant flavor boost for your next quick dinner!
There you have it—my no-fail system for keeping Bavette Steak Garlic Sauce delicious even after the first serving. Because good food should never go to waste!
Bavette Steak Garlic Sauce FAQs
Got questions about making this Bavette Steak Garlic Sauce? Don’t worry—I’ve got answers! Here are the most common ones I get, plus a few extra tips to make sure your meal turns out perfect every time.
Can I use another cut of steak?
Absolutely! While Bavette steak is my go-to for its rich flavor and tender texture, you can swap it for other cuts like flank steak, skirt steak, or even ribeye. Just adjust the cooking time based on thickness—thicker cuts might need an extra minute or two per side.
How can I make this dairy-free?
Easy! Swap the sour cream for a dairy-free alternative like coconut cream or cashew cream. Both work beautifully in the garlic sauce and still give you that creamy richness. Just make sure your demi-glace is dairy-free too—some brands sneak in butter.
What if I can’t find beef demi-glace?
No worries! You can use beef stock or even better than bouillon mixed with water. Simmer it down to reduce and concentrate the flavor—it won’t be *exactly* the same, but it’ll still taste delicious. A splash of Worcestershire sauce can add extra depth too.
Can I prep this ahead of time?
Yes! You can roast the potatoes and trim the asparagus a day in advance—just store them in the fridge. The garlic sauce can also be made ahead and reheated gently. But for the steak, I recommend cooking it fresh—it’s just better that way.
What’s the best way to slice Bavette steak?
Always slice against the grain! This cuts through the muscle fibers and keeps the steak tender. Look for the lines running through the meat and slice perpendicular to them. You’ll thank me when every bite melts in your mouth!
Still have questions? Drop me a comment—I’m always happy to help make your Bavette Steak Garlic Sauce experience as smooth as that garlicky sauce!
Nutritional Information
Okay, let’s talk numbers—because I know some of you (like me!) like to keep an eye on what’s going into your meals. Here’s the scoop on the Bavette Steak Garlic Sauce nutrition, but remember: these are estimates and can vary based on your exact ingredients and portion sizes. No two steaks are exactly alike, right?
- Calories: 650 per serving
- Protein: 42g (That steak packs a punch!)
- Fat: 35g (12g saturated – hey, flavor comes at a cost)
- Carbs: 45g (Thank those delicious fingerling potatoes)
- Fiber: 6g (Asparagus for the win!)
- Sugar: 4g (Just from the natural veggie sweetness)
- Sodium: 450mg (Easy to adjust if you’re watching salt)
A little disclaimer from my kitchen to yours: I’m not a nutritionist—just a home cook who loves good food. These numbers are based on standard ingredients, but your mileage may vary. The demi-glace brand, steak marbling, even how much oil you use can shift things. The important thing? This meal gives you quality protein, fresh veggies, and that incredible garlic sauce that makes it all worth it!
Tried This Bavette Steak Garlic Sauce? Show Me Your Masterpiece!
There’s nothing I love more than seeing your takes on my recipes! If you’ve made this Bavette Steak Garlic Sauce (and I really hope you have!), snap a pic and tag me @FrostyRecipes on Instagram with #FrostyRecipes. Did you add your own twist? Maybe some extra garlic (no judgment here!) or swapped the sides? I want to hear all about it!
Your photos might just end up featured on my page—nothing makes me happier than seeing my recipes become part of your family’s story. And hey, if you ran into any questions or had a “whoops” moment, share that too! We’ve all been there, and I’m happy to help troubleshoot.
Happy cooking, friends—can’t wait to see your delicious creations
