Grilled Bavette with Whiskey Peppercorn Sauce

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Grilled Bavette with Whiskey Peppercorn Sauce

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Prep Time 30 mins
Cook Time 15 mins
Resting Time 10 mins
Total Time 35 mins


  • 1.5 pounds Wagyu Bavette Steak
  • 1 tsp Kosher salt
  • 1 tsp Coarse black pepper
  • 1 tsp Garlic powder

Wiskey Peppercorn Sauce

  • 1/4 cup Whiskey
  • 1 tbsp Crushed Peppercorn
  • 1/2 cup beef stock
  • 1/2 cup Heavy cream
  • 1 tsp Kosher salt


  • Preheat grill for two zone or direct/indirect method
  • Pat steak dry. Combine salt. pepper and garlic powder, then sprinkle generously over both sides of the steak
  • Place steak over direct heat for two minutes or until you see that beautiful sear develop. Flip steak and place back over direct hear for another two minutes, or until you see that side sear.
  • Move steak to indirect heat. Cover. Check temperature after five minutes, make sure thickest park of steak reaches 125 degrees Fahrenheit. Once it reaches 125 degrees Fahrenheit, take of grill
  • Let steak rest for 10 minutes, then slice AGAINST the grain. Plate your cut steak and drizze sause over steak

Whiskey Peppercorn Sauce

  • Preheat sauce pan over medium-high heat. Pour whiskey and peppercorn in. As you see a small amount of smoke, let simmer one minute.
  • Pour in beef broth, stir. Let simmer for two minutes while stirring.
  • Add heavy cream and salt, continue stirring for another eight to ten minutes. Sauce will reduce and thicken
  • Pour over plated Wagyu Bavette steak
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