Begin by preparing your workspace. Clear your counter, gather all ingredients, and ensure you have necessary cooking utensils—cast iron skillet, tongs, and roasting pan.

Preheat your oven to 400°F (200°C). Slice off the top of the garlic heads to expose the cloves slightly. Drizzle with olive oil and wrap in aluminum foil. Roast for about 30-35 minutes until soft and golden.

While the garlic is roasting, season the bavette steak generously with salt and black pepper. Optionally rub it with olive oil and fresh herbs.

In a medium cast-iron skillet, heat 2 tablespoons of olive oil over medium-high heat. When the oil shimmers, add the bavette steak.

Sear the steak for about 4-5 minutes per side for medium-rare, adjusting time as per thickness and your preferred doneness.

Remove the steak and let it rest for about 10 minutes, tented with foil.

In the same skillet, reduce heat to medium and add the beef broth, scraping any browned bits off the bottom of the pan. Cook for about 5 minutes until reduced.

Squeeze the roasted garlic cloves into the pan, stir in the butter and lemon juice, and adjust seasoning if needed.

Slice the rested bavette steak against the grain into thin strips.

Serve the sliced steak drizzled with the roasted garlic pan sauce and garnish with fresh herbs.