Reverse-Seared Bavette Steak with Whiskey Cream Sauce
This reverse-seared Bavette steak is smoked low and slow on the Traeger Woodridge, then seared to perfection in a cast-iron pan. Finished with a rich whiskey cream sauce made with WhistlePig x Traeger SmokeStock Whiskey, this recipe delivers tender, flavorful steak with a smoky, savory twist. Perfect for an elevated steak night at home!
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
Use a meat thermometer to ensure the perfect internal temperature: 125°F for medium-rare or 130°F for medium.
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.
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.