Serious about steak? Our chefs are, too. That’s why they took an already-luxurious cut—bavette steak—to the next level by topping it with an equally luxurious pan sauce. Here, roasted garlic and rich beef demi-glace mingle with the fond (aka the crispy bits and drippings left by the seared steak) to create a condiment that you’ll want to drizzle over just about everything. Speaking of delicious things to drizzle with sauce, we’re serving up sides of chive-flecked mashed potatoes and crisp roasted asparagus.