Nothing beats the rich, beefy flavor of a perfectly cooked Bavette steak—especially when it’s infused with wood-fired smoke and finished with a golden crust. This reverse-seared Bavette steak, cooked low and slow on the Traeger Woodridge and seared in a cast-iron pan, is elevated even further with a rich, smoky whiskey cream sauce that’s easy to make and impossible to resist.
A Smoky Twist on a Classic Cast-Iron Steak Recipe
When it comes to steak night, nothing beats the rich flavor of a perfectly cooked Bavette steak. Known for its beefy taste and tender texture, Bavette becomes next-level delicious when reverse-seared on the Traeger Woodridge and finished in a cast-iron pan with a silky whiskey cream sauce. For this recipe, I used my signature Garlic Junkie seasoning and the WhistlePig x Traeger SmokeStock Whiskey to create a smoky, savory dish that’s easy to replicate at home.
In this post, I’ll break down the reverse-sear technique, highlight why Bavette steak is a great choice, and show you how to whip up a decadent whiskey cream sauce using the pan drippings. Plus, I’ll share where to find high-quality Bavette steak, suggest other steak recipes to try, and explain why the Traeger Woodridge is my go-to grill.
Why Bavette Steak Is Perfect for Reverse-Searing
Bavette steak, also known as flap steak, comes from the bottom sirloin and is prized for its rich beef flavor and loose grain that soaks up seasoning and smoke beautifully. It’s similar to flank or skirt steak but more tender when cooked properly. Reverse-searing is ideal for Bavette because it allows you to slowly bring the steak to the perfect internal temperature while infusing it with wood-fired flavor. Finishing with a hot sear in a cast-iron pan locks in the juices and creates that crave-worthy crust.
Perfectly cooked Bavette steak, reverse-seared on the Traeger Woodridge and finished with a smoky whiskey cream sauce.
Can’t Find Bavette? Try These Alternatives:
- Flank Steak: Leaner but still flavorful, though slightly less tender.
- Skirt Steak: Thinner and best cooked quickly, but can still benefit from a quick smoke.
- Hanger Steak: Similar in texture and flavor, often called the “butcher’s cut.”
For the best Bavette steak, I recommend ordering from Snake River Farms, known for their premium American Wagyu beef. Their Bavette steaks are well-marbled, tender, and perfect for this recipe.
Snake River Farms is a Great Source
Snake River Farms is renowned for its premium American Wagyu beef, making it an excellent choice when cooking Bavette steak. Known for its rich marbling and deep, beefy flavor, their Bavette steak stands out for its tenderness and juiciness.
This high-quality cut is raised with meticulous care, ensuring exceptional texture and taste that’s perfect for reverse-searing. The marbling melts during the slow smoke on the Traeger, infusing the meat with both wood-fired flavor and natural beef richness.
Ordering from Snake River Farms also ensures consistency and reliability. Each Bavette steak is hand-selected and shipped directly to your door, allowing you to create steakhouse-quality meals at home. Plus, the convenience of having premium beef delivered means you can skip the search at local butchers or grocery stores.
Whether you’re hosting a dinner party or treating yourself to a gourmet meal, Snake River Farms’ Bavette steak delivers the ideal combination of flavor, tenderness, and quality that makes this recipe truly exceptional.
What Is Reverse-Searing and Why Use It?
Reverse-searing is a two-step cooking method that results in a steak with a perfectly even interior and a beautifully caramelized crust. First, the steak is slowly smoked at a low temperature until it reaches the desired internal doneness. Then, it’s quickly seared over high heat to create a flavorful crust. This technique is perfect for thicker cuts like Bavette because it prevents overcooking while allowing the smoky flavor to develop.
Why Reverse-Sear on a Traeger:
- Consistent Low Heat: The Traeger Woodridge’s digital temperature control maintains steady heat, ensuring even cooking.
- Infused Smoke Flavor: Wood pellets impart a subtle smoky flavor that complements the beef.
- Set-and-Forget Convenience: No need to babysit the grill—just let the Traeger do its thing.
The Lodge cast-iron pan heats up fast on the Traeger induction burner, delivering the perfect sear for Bavette steak. 
After slow smoking, the Bavette steak is quickly seared in a hot cast-iron pan to lock in juices and create a flavorful crust.
Ingredients for Reverse-Seared Bavette Steak with Whiskey Cream Sauce
For the Steak:
- 1 Bavette steak (about 1.5 to 2 pounds)
- 2 tablespoons Garlic Junkie seasoning (or your favorite garlic-based rub)
- Olive oil (for searing)
For the Whiskey Cream Sauce:
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup WhistlePig x Traeger SmokeStock Whiskey (or another smoky whiskey)
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- Fresh thyme or parsley (for garnish)
Generously seasoned with Garlic Junkie rub and drizzled with olive oil, the Bavette steak is prepped and ready to hit the Traeger. 
Simple, high-quality ingredients—like WhistlePig SmokeStock Whiskey and fresh thyme—create a rich, smoky cream sauce.
Step-by-Step Recipe: Reverse-Seared Bavette Steak with Whiskey Cream Sauce on the Traeger Woodridge
1. Season the Steak
Pat the Bavette steak dry with paper towels. Generously coat both sides with Garlic Junkie seasoning, pressing the rub into the meat. Let the steak sit at room temperature for about 30 minutes to allow the seasoning to penetrate.
2. Smoke the Steak on the Traeger Woodridge
- Preheat your Traeger Woodridge grill to 225°F using oak or hickory wood pellets for a robust smoke flavor.
- Place the seasoned steak directly on the grill grates and close the lid. Smoke the steak until it reaches an internal temperature of 125°F for medium-rare (about 45-60 minutes, depending on thickness). Use a digital meat thermometer for accuracy.
3. Sear the Steak in Cast Iron
- While the steak smokes, heat a Lodge cast-iron pan over high heat on your induction burner. Add a drizzle of olive oil and let it get smoking hot.
- Transfer the smoked steak to the hot pan and sear for about 1-2 minutes per side until a golden-brown crust forms. Remove the steak from the pan and let it rest for 10 minutes before slicing.
How to Make the Whiskey Cream Sauce
Using the same cast-iron pan, reduce the heat to medium and melt the butter. Add minced garlic and cook until fragrant (about 30 seconds). Carefully pour in the whiskey, scraping the bottom of the pan to deglaze and capture the browned bits. Let the whiskey reduce by half (about 2-3 minutes), then stir in the heavy cream and Dijon mustard. Simmer until the sauce thickens slightly, about 3-4 minutes. Season with salt and pepper to taste.
Plating and Serving
Slice the Bavette steak against the grain into thin strips for maximum tenderness. Arrange on a serving platter and drizzle the whiskey cream sauce over the top. Garnish with fresh thyme or parsley for a pop of color. Serve with roasted vegetables, mashed potatoes, or a fresh green salad to balance the richness.
Pro Tips for Perfect Bavette Steak Every Time
- Use a Meat Thermometer: Always rely on a thermometer to hit the perfect internal temperature: 125°F for medium-rare or 130°F for medium.
- Let the Steak Rest: Resting allows the juices to redistribute, keeping the meat tender and juicy.
- Don’t Skip the Cast-Iron Sear: The quick sear in a Lodge cast-iron pan creates the perfect crust while locking in the smoky flavor.
Why the Traeger Woodridge Is Perfect for Reverse-Searing Steak
The Traeger Woodridge grill combines advanced features with classic wood-fired flavor, making it perfect for techniques like reverse-searing. Key features include:
- Digital Pro Controller: Maintains precise temperature control, ensuring even cooking.
- Versatile Cooking Options: Smoke, grill, roast, bake, and braise—all on one grill.
- WiFIRE Technology: Monitor and control your grill from your phone using the Traeger app.
For steaks like Bavette, the Woodridge’s steady low-and-slow heat ensures the meat cooks evenly without drying out, while the wood pellets infuse a subtle smoky flavor that pairs perfectly with the whiskey cream sauce.
The Traeger Woodridge grill maintains a steady 190°F, perfect for slow-smoking Bavette steak to tender, juicy perfection. 
The Bavette steak smokes low and slow on the Traeger Woodridge, absorbing wood-fired flavor before the final sear.
Ingredient Spotlight: WhistlePig x Traeger SmokeStock Whiskey
This limited-edition collaboration between WhistlePig and Traeger combines rye whiskey with subtle smoke notes, making it ideal for savory dishes like this one. The whiskey’s caramel and spice flavors enhance the garlic and beef, while its smoky undertones tie everything together. If you can’t find SmokeStock Whiskey, any high-quality rye whiskey with a bold flavor profile will work.
Other Steak Recipes to Try on the Traeger
Looking for more ways to elevate your steak game? Check out these delicious recipes from JewCanQue.com:
- Reverse Seared Ribeye
- Manhattan Roast with Asian Chimichurri
- Reverse Seared Steak with Chimichurri
- Citrus Marinated Skirt Steak
- Reverse Seared Tri Tip with Bourbon Sauce
FAQs: Reverse-Seared Bavette Steak
Q: Can I use a different grill if I don’t have a Traeger?
A: Yes, you can reverse-sear on any grill that maintains a low, steady temperature. However, the Traeger’s wood pellets provide a unique smoky flavor that’s hard to replicate with gas or charcoal grills.
Q: How do I store and reheat leftover Bavette steak?
A: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the steak gently in a cast-iron pan over low heat to preserve its tenderness.
Q: Can I make the whiskey cream sauce alcohol-free?
A: Yes! Substitute beef broth or apple cider for the whiskey to create a rich, flavorful sauce without alcohol.
Elevate Your Steak Night with a Reverse-Seared Bavette
Mastering the reverse-sear technique on your Traeger Woodridge opens up a world of possibilities for creating perfectly cooked steaks. With its bold beef flavor, tender texture, and smoky crust, Bavette steak is a prime candidate for this method—and the whiskey cream sauce takes it over the top. Whether you’re hosting a backyard dinner or treating yourself to a gourmet meal, this recipe is guaranteed to impress.
Ready to Fire Up Your Traeger?
Browse more steak recipes and grilling tips at JewCanQue.com and follow along for weekly inspiration. Don’t forget to share your creations on social media and tag @JewCanQue and @TraegerGrills!
Reverse-Seared Bavette Steak with Whiskey Cream Sauce
Equipment
- Traeger Woodridge Grill (or another wood pellet grill)
- Lodge Cast-Iron Pan (for searing and making the sauce)
- Traeger Induction Burner (or stovetop)
- Digital meat thermometer (for accurate doneness)
- Cutting board (for resting and slicing the steak)
- Sharp knife (for slicing against the grain)
Ingredients
- 1 Bavette steak 1.5 to 2 pounds, preferably from Snake River Farms
- 2 tablespoons Garlic Junkie seasoning or a garlic-based rub
- 1 tablespoon olive oil for searing
- For the Whiskey Cream Sauce:
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- 1/2 cup WhistlePig x Traeger SmokeStock Whiskey or another smoky whiskey
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Season the Steak
- Pat the Bavette steak dry with paper towels.
- Coat both sides generously with Garlic Junkie seasoning, pressing the rub into the meat.
- Let the steak sit at room temperature for 30 minutes to allow the seasoning to penetrate.
- Smoke the Steak on the Traeger Woodridge
- Preheat your Traeger Woodridge grill to 225°F using oak or hickory wood pellets.
- Place the seasoned steak directly on the grill grates and close the lid.
- Smoke until the steak reaches an internal temperature of 125°F for medium-rare (approximately 45-60 minutes). Use a digital meat thermometer to ensure accuracy.
- Sear the Steak in Cast Iron
- Heat a Lodge cast-iron pan over high heat on the Traeger induction burner (or stovetop).
- Drizzle olive oil into the pan and heat until smoking hot.
- Transfer the smoked steak to the hot pan and sear for 1-2 minutes per side until a golden-brown crust forms.
- Remove the steak from the pan and let it rest on a cutting board for 10 minutes before slicing.
- Make the Whiskey Cream Sauce
- Reduce the heat to medium and melt the butter in the same cast-iron pan.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Carefully pour in the whiskey, scraping the bottom of the pan to deglaze and capture the browned bits. Let the whiskey reduce by half (about 2-3 minutes).
- Stir in the heavy cream and Dijon mustard, then simmer until the sauce thickens slightly (about 3-4 minutes). Season with salt and black pepper to taste.
- Serve
- Slice the Bavette steak against the grain into thin strips.
- Arrange the steak on a serving platter and drizzle with whiskey cream sauce.
- Garnish with fresh thyme or parsley. Serve with your favorite sides like roasted vegetables or mashed potatoes.
Notes
Always slice Bavette steak against the grain for maximum tenderness.
If WhistlePig x Traeger SmokeStock Whiskey isn’t available, substitute with another high-quality rye whiskey.
For an alcohol-free sauce, use beef broth or apple cider in place of whiskey.
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