Steak with Bourbon Garlic Cream Sauce
A sizzling steak on a crisp plate, surrounded by a decadent, creamy bourbon garlic sauce — honestly, is there anything more inviting? As you bring the fork to your mouth, the aroma wafts up with a tantalizing blend of deep flavors, while the texture promises a tender bite. Picture yourself crafting this delightful dish in the comfort of your kitchen, your family gathered around the table, eyes bright with anticipation. The first bite sends waves of warmth that feel like home-cooked love.
Table of Contents
This dish reminds me fondly of evenings spent with my family, where we’d wrap up the week with a special dinner made from scratch. It was those moments — filled with laughter and the comforting scent of garlic simmering away — that I cherish the most. Whether it’s a weekend celebration or a cozy weeknight meal, you can turn any ordinary moment into something extraordinary with this Steak with Bourbon Garlic Cream Sauce. Get ready to impress; let’s dive right in!
Why You’ll Love This Recipe
- Simple & Quick: Ready to enjoy in about 30 minutes from start to finish, making it perfect for busy weeknights.
- Irresistible Flavor: This steak is elevated with the rich, bold notes of bourbon paired with creamy garlic — a match made in culinary heaven!
- Eye-Catching Appeal: The creamy sauce with fresh parsley looks stunning drizzled over each slice of perfectly cooked steak.
- Flexible Serving: Ideal for a romantic dinner or a festive gathering; everyone loves it!
- Diet-Friendly Options: While rich, you can replace heavy cream with coconut milk for a dairy-free alternative if needed.
Ingredients You’ll Need
- 4 pieces (6 oz each) ribeye steaks: Ribeye is thick, marbled, and juicy, perfect for this recipe. You can substitute with sirloin or filet mignon for a leaner option.
- Salt (to taste): Enhances the steak’s natural flavor; kosher salt typically works best due to its texture.
- Black pepper (to taste): Freshly cracked black pepper adds warmth and depth to the seasoning.
- 2 tablespoons olive oil: Used for searing the steaks, imparting a subtle flavor. Can be swapped with canola or grapeseed oil if preferred.
- 4 cloves garlic (minced): Fresh garlic provides that irresistible fragrance and taste. If you don’t have fresh, you can use garlic powder in a pinch, but fresh is always preferred.
- 1/2 cup bourbon (high-quality): The flavor of the bourbon is essential for the sauce; choose a good brand you enjoy drinking.
- 1 cup heavy cream: For a luscious sauce. Substitutes could be half-and-half for a lighter option or coconut cream for a dairy-free alternative.
- 2 tablespoons Worcestershire sauce: Adds umami richness; can be omitted if desired, but it truly enhances the flavor.
- 1 tablespoon Dijon mustard: A touch of sharpness that balances the creaminess of the sauce; yellow mustard is a fine substitute if you’re in a bind.
- Fresh parsley: A pop of color and freshness on top — the perfect finishing touch!
How to Make Steak with Bourbon Garlic Cream Sauce
Season and Rest: Start by liberally seasoning both sides of your ribeye steaks with salt and black pepper. Let them sit at room temperature for about 10 minutes; it allows for even cooking and ensures that beautiful crust forms when you sear them.
Sear the Steaks: Heat the olive oil in a large skillet over medium-high heat. Once hot, gently place the seasoned steaks into the pan. Cook for about 4-5 minutes on each side for that perfect medium-rare doneness. A meat thermometer should read around 130°F when you’re done. Once cooked to your preference, transfer the steaks to a plate and tent it with aluminum foil to keep them warm while you prepare that delectable sauce.
Sauté Garlic: In the same skillet, add the minced garlic. Sauté it for about one minute until fragrant and golden, but watch carefully; burnt garlic can become bitter quickly. Stir occasionally to ensure even cooking.
Add Bourbon: Carefully pour in the bourbon, scraping up any flavorful brown bits stuck to the bottom of the skillet (that’s where the magic is!). Let the mixture simmer for 2-3 minutes; you want it to reduce slightly, intensifying the flavor and leaving you with a lovely aroma wafting through your kitchen.
Stir in Creamy Ingredients: Once the bourbon has reduced, reduce the heat to low and whisk in the heavy cream, Worcestershire sauce, and Dijon mustard. Keep whisking until smooth, then let it simmer another 3-4 minutes to thicken slightly. The sauce should be rich and glossy, clinging beautifully to the back of a spoon.
Season the Sauce: Once thickened, taste the sauce and adjust the seasoning if needed. A pinch of salt or a dash of black pepper can elevate the flavors even more, ensuring everything is perfectly balanced.
Serve Elegantly: To serve, slice your steak into thick pieces, if you prefer, then drizzle that luscious bourbon garlic cream sauce generously over the top. Sprinkle with freshly chopped parsley for a beautiful color contrast, and just like that, it’s ready to impress!
Storing & Reheating
For best results, enjoy your Steak with Bourbon Garlic Cream Sauce fresh, but if you have leftovers, they can be stored at room temperature for about 2 hours. Refrigerate in an airtight container for up to 3 days. For longer storage, freeze portions in a freezer-safe container for up to 3 months. When reheating, gently warm the steak in a skillet over low heat, covered, until warmed through, and then reheat the sauce separately to refresh its silky texture without overcooking.
Chef’s Helpful Tips
- Avoid overcrowding the pan when searing steaks; this can cause them to steam instead of sear, hindering that amazing crust you’re aiming for.
- Let your steaks rest after cooking; this allows the juices to redistribute, resulting in a juicy bite.
- Use a meat thermometer for perfect doneness without any guesswork.
- For a deeper flavor in your sauce, consider adding a splash of beef broth or a touch of fresh herbs toward the end of cooking.
- If you’re looking for a lighter version, consider reducing the amount of cream and incorporating a little more broth.
Everything about Steak with Bourbon Garlic Cream Sauce can elevate your culinary experience at home. It’s not just about the delicious taste; it’s about the gestures of love and care that go into crafting something extraordinary. Don’t be afraid to experiment a little with flavors or sides. Once you taste this dish, you’ll find reasons to make it time and again!
Recipe FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While ribeye is perfect for its marbling and flavor, you may swap it for sirloin or even tenderloin if you prefer a leaner option. Just adjust the cooking time since different cuts can require varying times to reach your desired doneness.
Can I make the sauce ahead of time?
Yes! You can prepare the bourbon garlic cream sauce in advance and store it in the refrigerator for up to 3 days. When you’re ready, warm it up gently over low heat, adding a splash of milk or cream to restore its consistency if it thickens too much.
What can I serve with this steak dish?
This delicious steak pairs wonderfully with roasted vegetables, mashed potatoes, or a light salad. You can also serve it with crusty bread to soak up all that irresistible sauce!
Is this recipe suitable for entertaining?
Definitely! It’s a showstopper that impresses guests while being straightforward to prepare. You can even double the ingredients for larger gatherings, and the flavors are sure to wow everyone at the table.
More Dinner Recipes
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- Creamy Pancetta Gnocchi
- Slow Cooker Pulled Pork | Tender Shredded Pork Sandwiches
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📖 Recipe Card
Steak with Bourbon Garlic Cream Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Description
This steak with bourbon garlic cream sauce is a delightful dish with irresistible flavors. Prepared in just 30 minutes, it’s perfect for weeknight dinners or special occasions. Enjoy tender ribeye steaks, rich bourbon sauce, and a touch of garlic for an unforgettable meal!
Ingredients
- 4 pieces (6 oz each) ribeye steaks
- Salt (to taste)
- Black pepper (to taste)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1/2 cup bourbon (high-quality)
- 1 cup heavy cream
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- Fresh parsley
Instructions
- Season the steaks on both sides with salt and black pepper and let them sit for 10 minutes.
- Heat olive oil in a skillet over medium-high heat and sear the steaks for 4-5 minutes per side for medium-rare.
- Remove steaks and cover to keep warm.
- In the same skillet, sauté minced garlic for about one minute until fragrant.
- Add bourbon to the skillet, scraping up browned bits, and let simmer for 2-3 minutes.
- Whisk in heavy cream, Worcestershire sauce, and Dijon mustard. Let simmer for another 3-4 minutes to thicken.
- Taste the sauce and adjust seasoning as necessary.
- Slice the steak and drizzle the bourbon garlic cream sauce over it, garnished with parsley.
Notes
For a lighter option, replace heavy cream with coconut milk.
Let the steaks rest after cooking for a juicy bite.
Use a meat thermometer to check doneness without guesswork.
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 44g
- Cholesterol: 150mg
