Keto Bavette Steak with Roasted Garlic Sauce For Dinner

If you’ve ever sat down at a steakhouse and ordered the priciest ribeye or sirloin, you might be shocked to know that one of the juiciest, most flavorful cuts is hiding under the radar: bavette steak. It’s got that same rich beefy taste as skirt steak, but it’s often more tender when cooked right. And when you pair it with a silky roasted garlic sauce that doesn’t break your keto goals? You’ve got a dinner that feels gourmet without needing a chef’s paycheck.

This recipe is hearty, keto-friendly, and loaded with flavor in every bite. And don’t worry, I’ll walk you through it like we’re cooking side by side in the kitchen.

What is Bavette Steak?

Bavette steak is sometimes called “butcher’s cut” because butchers used to keep it for themselves instead of selling it. It comes from the bottom sirloin area of the cow. If you’ve cooked flank or skirt before, you’ll notice bavette looks similar, but the fibers are looser and it soaks up marinades better.

The beauty of bavette steak is that it’s naturally flavorful—you don’t need to drown it in spices. A quick sear, a little resting time, and you’re left with tender slices that almost melt in your mouth when cut across the grain.

Now, let’s be honest: bavette isn’t always easy to find in every grocery store. But if you spot it at your butcher shop or even tucked in the meat section at a specialty market, grab it. Once you try it, you’ll wonder why you spent so much money on strip or filet when this beauty was right there waiting.

Why This Recipe Works for Keto

Let’s talk about keto for a second. The biggest challenge most people run into on keto is boredom—plain chicken breasts, another bunless burger, another egg. After a while, the meals start to blend together.

This recipe shakes things up in the best way. Here’s why it fits perfectly into a keto lifestyle:

• Zero sugar, zero carbs in the steak and seasoning.

• The roasted garlic sauce is creamy without flour or starch thickeners.

• Fat from the butter and cream keeps it filling and satisfying.

• Protein-rich, which means you won’t be hungry an hour later.

So you’re not just eating another “diet” meal. You’re eating something rich and comforting that feels like a treat—even though it’s 100% keto-friendly.

Ingredients You’ll Need

For the Bavette Steak:

• 1 ½ to 2 pounds bavette steak

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• 1 teaspoon black pepper

• 1 teaspoon smoked paprika (optional for a little smoky kick)

• 1 teaspoon garlic powder

For the Roasted Garlic Sauce:

• 2 whole heads of garlic

• 2 tablespoons olive oil (for roasting)

• ½ cup heavy cream

• 3 tablespoons unsalted butter

• ½ cup beef broth (low sodium)

• ¼ cup grated parmesan cheese

• Salt and pepper to taste

Making The Best Keto Bavette Steak with Roasted Garlic Sauce

Step One: Roast the Garlic

This step makes the entire kitchen smell like heaven. If you’ve never roasted garlic before, get ready for your new obsession. Roasting garlic takes away the harsh bite and leaves you with cloves that are creamy, almost sweet, and buttery in texture.

• Preheat oven to 400°F (200°C).

• Slice the very top off each head of garlic so the cloves peek through.

• Drizzle with olive oil and wrap in foil.

• Roast for 40 minutes until soft and golden.

• Let cool, then squeeze out the roasted garlic like toothpaste.

You can prep this ahead of time. Roasted garlic keeps in the fridge for a few days and adds magic to any sauce, dip, or even mashed cauliflower.

Step Two: Season the Steak

The steak doesn’t need a complicated marinade here. The roasted garlic sauce will be the star, so keep the meat seasoning simple.

Pat the bavette steak dry with paper towels. Rub it with olive oil, then sprinkle on salt, pepper, paprika, and garlic powder. Press it into the meat with your hands so it sticks. Let it rest at room temperature for 20 minutes before cooking—this helps it cook evenly.

Step Three: Cook the Steak

You can cook bavette steak on a hot skillet, grill, or even under the broiler. The key is high heat and short cooking time. Overcooking will make it tough.

• Heat a cast-iron skillet over high heat until smoking hot.

• Sear the steak for 3–4 minutes per side, depending on thickness.

• Use a meat thermometer if you want precision: 125°F for rare, 130°F for medium-rare, 140°F for medium.

• Transfer to a plate and let rest for 10 minutes before slicing.

Heres the part most people mess up: slice it against the grain. Bavette has visible fibers, and cutting across them makes each bite tender. Cut with the grain and you’ll be chewing like it’s beef jerky.

Step Four: Make the Roasted Garlic Sauce

Now for the magic.

• In the same skillet you cooked the steak, melt butter. Scrape up any browned bits (that’s flavor gold).

• Add roasted garlic cloves and mash them gently into the butter.

• Pour in beef broth and heavy cream, stirring as it simmers.

• Add parmesan cheese and stir until melted and creamy.

• Taste and adjust salt and pepper.

This sauce is velvety, rich, and good enough to lick off the spoon. Pour it right over your steak slices or serve on the side as a dip.

Serving Suggestions

Sure, the steak and sauce could stand alone, but if you want a full keto plate, try pairing it with:

• Roasted asparagus with olive oil and sea salt

• Cauliflower mash instead of potatoes

• Zucchini noodles tossed with butter and parmesan

• A crisp green salad with a lemon vinaigrette

The sauce also plays double duty—drizzle some over the veggies too and watch them disappear from the plate.

My First Time Making Bavette Steak

I’ll be honest, I was a ribeye loyalist for years. Anytime I’d splurge at the butcher, ribeye was the automatic choice. But one day, my butcher handed me bavette like a secret handshake. He said, “Cook this right and you’ll never go back.”

That night, I threw it on a cast-iron pan, made a quick garlic butter, and served it with roasted broccoli. It blew my mind. It had the tenderness of a sirloin but the flavor of skirt steak, and I couldn’t believe it wasn’t on every menu in town. Since then, bavette has become my go-to “impress the guests” cut.

The roasted garlic sauce came later when I was trying to keep keto. I missed creamy sauces thickened with flour. One night, I roasted a couple garlic heads, mashed them into cream and broth, and suddenly it felt like I had steakhouse sauce without the carbs. That combo hasn’t left my kitchen since.

Tips for Success

• Don’t skip resting the steak. The juices redistribute and make each slice juicy instead of dry.

• Roast more garlic than you think you need—you’ll want extra.

• If you can’t find bavette, flank steak works as a substitute. Just slice thin across the grain.

• Use a meat thermometer if you’re nervous about doneness. Guessing usually leads to overcooked beef.

Why Many Readers Love This Recipe

Because it’s not just another keto chicken recipe. It’s bold, steakhouse-style food that feels like a weekend splurge but works for a weeknight dinner. The sauce alone will have people pinning, saving, and remaking it again and again.

And let’s be real: when you scroll Pinterest for recipes, you want something that feels cozy but impressive. A dinner that you can brag about without spending three hours in the kitchen. This recipe checks all those boxes.

Nutritional Breakdown (Approximate per serving)

• Calories: 420

• Protein: 35g

• Fat: 28g

• Carbs: 4g (mostly from garlic)

• Fiber: 0g

(These numbers may shift depending on the cut size and exact ingredients used, but it’s keto-friendly through and through.)

Conclusion

Bavette steak with roasted garlic sauce is one of those meals that makes you feel like you’re cheating on your diet, but you’re not. It’s keto-approved, satisfying, and loaded with flavor that makes you forget all about bread or pasta.

If you’ve never cooked bavette before, this recipe is the perfect introduction. You’ll learn how forgiving it is, how quickly it cooks, and how a simple sauce can make it taste like you’ve been training at a steakhouse.

Next time you want to wow the family or impress friends, pull out this recipe. And don’t be surprised if people start asking for the “secret sauce.”

Print