Steak with Bourbon Garlic Cream Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
