Bavette Steak Roasted Garlic Pan Sauce for 4 Servings

Instructions:

1. Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with 1 tbsp extra virgin olive oil, and wrap tightly in foil. Bake for 30 minutes until the cloves are buttery and golden brown. Once cool enough to touch, squeeze the cloves into a small bowl and mash into a smooth paste.
2. Pat the 1.5 lbs bavette steak completely dry with paper towels. Season aggressively with 1 tbsp kosher salt and 1 tsp coarse black pepper on both sides.
3. Heat 2 tbsp grapeseed oil in your cast iron skillet over high heat until the oil just begins to shimmer and smoke. Carefully lay the steak into the pan, laying it away from you to avoid splashes. Sear for 4-5 minutes per side, undisturbed, until a dark, mahogany crust forms.
4. Remove the steak from the pan and place it on a warm plate. Tent loosely with foil and let it rest for at least 10 minutes.
5. Reduce the pan heat to medium and add 1 medium shallot, finely minced. Sauté for 2 minutes until translucent and fragrant, using a wooden spoon to scrape up the browned bits (the fond) from the bottom of the pan.
6. Pour in 0.5 cup dry red wine. Let it bubble and reduce by half, about 3-4 minutes, until the harsh alcohol scent disappears.
7. Stir in 1 cup beef bone broth and the reserved roasted garlic paste. Simmer for 5-7 minutes until the liquid coats the back of a spoon.
8. Whisk in 1 tsp fresh thyme and 1 tsp balsamic vinegar. Turn off the heat and whisk in 2 tbsp cold unsalted butter, one cube at a time, until the sauce is glossy and thick.
9. Slice the rested steak against the grain into 1/4 inch strips. Fan the meat out on a platter and spoon the warm roasted garlic pan sauce generously over the top.