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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.

Ingredients

Scale

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

Find it online: https://lieblingsmahlzeit.com/steak-with-bourbon-garlic-cream-sauce-recipe/