Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce

Instructions

1. 1
   Bring steak to room temperature, pat dry, and season both sides with salt and pepper.
2. 2
   Heat cast iron skillet over medium-high. Add olive oil and 1 tablespoon butter. When hot, sear steak 3-4 minutes per side for medium-rare.
3. 3
   Remove steak, tent with foil, and rest 10 minutes.
4. 4
   Lower heat to medium. Add remaining butter. Sauté shallot and garlic for 2-3 minutes, stirring and scraping up browned bits.
5. 5
   Carefully add whiskey, stir, and let reduce by half (about 1-2 minutes).
6. 6
   Add heavy cream, Dijon mustard, and thyme. Simmer, stirring, until thickened, 3-4 minutes. Season to taste.
7. 7
   Slice steak against the grain. Serve with sauce spooned over. Garnish with parsley.