Steak with Bourbon Garlic Cream Sauce Recipe

Introduction

This steak with bourbon garlic cream sauce is a rich and flavorful dish that elevates a classic cut of meat with a luxurious, creamy sauce. Perfect for a special dinner or whenever you want to impress with minimal effort.

Ingredients

• 2 ribeye or filet mignon steaks
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 2 tbsp bourbon
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup beef broth
• 1 tbsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp Worcestershire sauce

Instructions

1. Step 1: Pat the steaks dry with paper towels and season both sides evenly with salt and black pepper.
2. Step 2: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat and add the olive oil. When hot, sear the steaks for 3-4 minutes on each side, adjusting time to your preferred doneness. Add the butter and baste the steaks by spooning melted butter over them for extra flavor.
3. Step 3: Remove the steaks from the skillet and let them rest for 5 minutes to preserve juices.
4. Step 4: Lower the heat to medium-low. Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.
5. Step 5: Pour in the bourbon to deglaze the pan, scraping the browned bits off the bottom with a wooden spoon. Let it simmer for 1 minute to cook off the alcohol.
6. Step 6: Stir in the heavy cream, beef broth, Dijon mustard, Worcestershire sauce, salt, and black pepper. Simmer the sauce for about 2 minutes until it thickens slightly.
7. Step 7: Slice the rested steaks, drizzle generously with the bourbon garlic cream sauce, and serve immediately.

Tips & Variations

• For a smoky depth, try using a smoked paprika or chipotle powder in the seasoning for the steak.
• Swap ribeye or filet mignon with sirloin for a leaner, budget-friendly option.
• If you prefer a thicker sauce, whisk in a teaspoon of cornstarch mixed with cold water and simmer until desired consistency is reached.
• Replace bourbon with brandy or a good quality whiskey if desired.

Storage

Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to avoid overcooking the steak and to warm the sauce evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sauce ahead of time?

Yes, you can prepare the bourbon garlic cream sauce in advance and reheat it gently when ready to serve. Keep it refrigerated and stir well before warming.

What if I don’t have a cast-iron skillet?

A heavy-bottomed stainless steel or non-stick pan will work fine for searing the steak and making the sauce, though a cast-iron skillet helps create a better sear and adds flavor.

Steak with Bourbon Garlic Cream Sauce Recipe

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★★★★★

4.6 from 110 reviews

Experience the rich and indulgent flavors of perfectly seared ribeye or filet mignon steaks topped with a luscious bourbon garlic cream sauce. This recipe combines simple seasoning with a decadent sauce made from bourbon, garlic, heavy cream, and Dijon mustard, creating a delightful meal that’s both elegant and comforting.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Steak:

• 2 ribeye or filet mignon steaks
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter

For the Bourbon Garlic Cream Sauce:

• 2 tbsp bourbon
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup beef broth
• 1 tbsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp Worcestershire sauce

Instructions

1. Season the Steak: Pat the steaks dry with paper towels to ensure a good sear, then season both sides evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
2. Sear the Steak: Heat a cast-iron skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot and shimmering, place the steaks in the skillet and sear for 3-4 minutes on each side, adjusting time depending on your preferred doneness. In the last minute, add 2 tablespoons of unsalted butter and baste the steaks by spooning the melted butter over them to enhance the flavor.
3. Rest the Steak: Remove the steaks from the skillet and transfer them to a warm plate. Let them rest for 5 minutes to allow juices to redistribute, ensuring a juicy and tender bite.
4. Prepare the Sauce: Using the same skillet with the steak drippings, reduce the heat to medium-low. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned, to avoid bitterness.
5. Deglaze with Bourbon: Carefully pour in 2 tablespoons of bourbon, scraping the bottom of the skillet with a wooden spoon to loosen any flavorful browned bits. Let the mixture simmer for 1 minute to reduce slightly and cook off alcohol.
6. Add Cream and Flavorings: Stir in 1/2 cup of heavy cream, 1/4 cup beef broth, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, along with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Continue to simmer the sauce gently for about 2 minutes, stirring frequently, until it thickens to a creamy consistency.
7. Serve: Slice the rested steaks against the grain, arrange on plates, and generously drizzle the bourbon garlic cream sauce over the top. Serve immediately for best taste.

Notes

• Choose ribeye for more marbling and richness, or filet mignon for tenderness.
• Be careful when cooking with bourbon; make sure the heat isn’t too high to prevent flare-ups.
• Resting the steak is crucial to keep it juicy.
• Use a cast-iron skillet if possible for the best sear and flavor development.
• Adjust seasoning in the sauce to taste before serving.

Keywords: Steak, Bourbon Sauce, Garlic Cream Sauce, Ribeye, Filet Mignon, Dinner, Pan-seared Steak, Cream Sauce