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Bring the Bavette steak to room temperature for about 30 minutes.
Generously season the steak with salt and pepper on both sides.
Preheat the cast iron skillet over medium-high heat and add olive oil.
Sear the seasoned steak in the hot skillet for 4-5 minutes on each side until desired doneness is achieved.
In a separate saucepan, add a splash of whiskey and simmer to cook off the alcohol.
Add heavy cream, minced garlic, and Dijon mustard to the simmering whiskey.
Season the sauce with salt and pepper to taste and simmer until it thickens.
Pour the whiskey garlic cream sauce over the seared Bavette steak and serve.