HOW TO PREPARE GRILLED BAVETTE STEAK WITH WHISKEY PEPPERCORN SAUCE?

Product(s):

AUSTRALIAN PREMIUM BLACK ANGUS BAVETTE PRIMAL CUT (S 2+, 2 PIECES PER PACK) | NEW | 

Preparation Time: 30 mins / Cook: 15 mins / Serving: 4

Ingredients:

680gms Steaks from AUSTRALIAN PREMIUM BLACK ANGUS BAVETTE PRIMAL CUT 
1 teaspoon kosher salt
1 teaspoon coarse black pepper
1 teaspoon granulated garlic
WHISKEY PEPPERCORN SAUCE
¼ cup whiskey
1 tablespoon crushed peppercorn
½ cup beef stock or bone broth
½ cup heavy cream
1 teaspoon kosher salt

Method:

Prepare by cutting the Bavette Primal Cut into your required steak sizes, here we are using a approx 680grm steak.

GRILLED BAVETTE STEAK
1. Preheat grill for two zone or direct/indirect method.
2. Trim extra fat off bavette steak & pat dry. Combine salt, pepper, & garlic powder & sprinkle generously over both sides of the bavette steak.
3. Place the steak over direct heat for two minutes or until you see a sear develop. Flip the steak & place back over direct heat for another two minutes or until you see a sear develop on that side.
4. Move the steak to indirect heat, & cover. Check temperature after five minutes & remove from the grill when the temperature of the thickest part of the steak reaches 125 to 130 degrees Fahrenheit.
5. Let the steak rest for 10 minutes, then slice against the grain. Plate, & drizzle sauce over the steak.

WHISKEY PEPPERCORN SAUCE

1. Preheat a cast iron pan over medium-high heat or direct heat on the grill.  Pour bourbon & peppercorns in as you see a small amount of smoke coming from the pan. Let simmer for 1 minute & pour in beef broth, stir. Let simmer again for 2 minutes while stirring. It will slightly reduce.
2. Add the cream & salt & continue stirring for another eight to ten minutes. It will reduce. Move to indirect heat if it is boiling over, or reduce heat on the stove-top. Sauce will slightly thicken.