Steak with Bourbon Garlic Cream Sauce Recipe

Introduction

This Steak with Bourbon Garlic Cream Sauce is a rich and flavorful dish that elevates a simple cut of meat. Perfectly seared ribeye or filet mignon steaks are complemented by a creamy, bourbon-infused sauce that’s easy to make and sure to impress.

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 them evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat and add 1 tbsp olive oil. Once hot, sear the steaks for 3-4 minutes per side, adjusting time for your preferred doneness.
3. Step 3: Add 2 tbsp unsalted butter to the pan and baste the steaks by spooning melted butter over them for extra richness and flavor.
4. Step 4: Remove the steaks from the pan and let them rest for 5 minutes to retain their juices.
5. Step 5: Lower the heat to medium-low and add the minced garlic to the same pan. Sauté for about 30 seconds until fragrant, being careful not to burn it.
6. Step 6: Pour in 2 tbsp bourbon to deglaze the pan, scraping the bottom with a whisk or spatula to release browned bits. Let it simmer for 1 minute to reduce slightly.
7. Step 7: Stir in 1/2 cup heavy cream, 1/4 cup beef broth, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1/4 tsp salt, and 1/4 tsp black pepper. Simmer the sauce for about 2 minutes, whisking occasionally, until it thickens.
8. Step 8: Slice the rested steaks and drizzle generously with the bourbon garlic cream sauce. Serve immediately and enjoy!

Tips & Variations

• Use a meat thermometer to achieve your desired steak doneness more precisely.
• For a milder sauce, reduce the bourbon slightly or substitute with apple cider.
• If you prefer a thicker sauce, simmer a little longer or add a teaspoon of cornstarch mixed with water to thicken.
• Try finishing the sauce with a handful of fresh chopped parsley for added color and freshness.

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 maintain tenderness and avoid curdling the sauce. Avoid microwaving if possible to keep the sauce smooth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, cuts like strip steak, sirloin, or New York strip work well. Adjust cooking time based on thickness and preferred doneness.

Is it necessary to let the steak rest after cooking?

Yes, resting allows the juices to redistribute within the meat, resulting in a juicier and more flavorful steak.

Steak with Bourbon Garlic Cream Sauce Recipe

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★★★★★

4.6 from 207 reviews

A rich and flavorful steak recipe featuring ribeye or filet mignon cooked to perfection and topped with a creamy bourbon garlic sauce. This dish combines seared tender steaks with a smooth, savory sauce made from bourbon, garlic, cream, and Dijon mustard, ideal for an elegant yet approachable dinner.

• Author: Leo
• 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. Season both sides evenly with salt and black pepper to enhance the natural flavor of the beef.
2. Sear the Steak: Heat a cast-iron skillet over medium-high heat and add olive oil. Place the steaks in the hot skillet and sear for 3-4 minutes on each side, depending on your preferred doneness. Add unsalted butter to the pan and spoon the melted butter over the steaks to baste them, adding richness and flavor.
3. Rest the Steak: Remove the steaks from the skillet and let them rest on a cutting board or plate for 5 minutes. This allows the juices to redistribute for a tender and juicy steak.
4. Prepare the Sauce: Lower the heat to medium-low. Using the same skillet with the steak drippings, add the minced garlic and sauté for about 30 seconds until fragrant to create a flavorful base.
5. Deglaze with Bourbon: Pour in the bourbon and carefully scrape the bottom of the skillet with a wooden spoon to release any browned bits. Simmer the mixture for about 1 minute to cook off the alcohol and concentrate the flavors.
6. Add Cream and Flavorings: Stir in the heavy cream, beef broth, Dijon mustard, Worcestershire sauce, salt, and black pepper. Continue to simmer the sauce for approximately 2 minutes, or until it thickens slightly to a creamy consistency.
7. Serve: Slice the rested steak against the grain and drizzle the bourbon garlic cream sauce over the top. Serve immediately for a luxurious and flavorful meal.

Notes

• Letting the steak rest after cooking is crucial to maintain juiciness.
• Adjust the seasoning in the sauce to taste, especially salt and pepper.
• If you prefer less alcohol flavor, allow the bourbon to simmer a bit longer to reduce more.
• Use a good quality bourbon for the best flavor impact.
• The cream sauce can be thickened further by simmering longer if desired.

Keywords: steak recipe, bourbon cream sauce, garlic cream sauce, ribeye steak, filet mignon, stovetop steak, creamy sauce