Sizzling Steak With Bourbon Garlic Cream Sauce Recipe

Savory bourbon garlic cream sauce elevates an ordinary steak into a restaurant-worthy culinary experience.

Tender cuts of meat become irresistible when bathed in this rich, velvety blend.

Robust whiskey notes dance alongside mellow garlic undertones, creating a complex flavor profile that surprises and delights.

Home chefs can easily master this impressive dish with just a few strategic ingredients.

Professional-level cooking techniques merge seamlessly with accessible preparation methods.

Each bite promises a harmonious balance of smoky, creamy, and umami sensations that will leave you craving more.

Let’s transform an everyday meal into an extraordinary dining adventure.

Why Steak With Bourbon Garlic Cream Sauce Is A Decadent Dish

• Elevate Date Night: Create a restaurant-quality meal that impresses your partner without complicated cooking techniques, perfect for a romantic dinner at home.
• Master Gourmet Techniques: Learn professional-level steak searing and sauce-making skills that transform an ordinary meal into an extraordinary culinary experience.
• Quick Luxury Dinner: Prepare a decadent steak dish with rich bourbon cream sauce in less than 20 minutes, delivering maximum flavor with minimal effort.
• Restaurant-Style Indulgence: Craft a sophisticated dish that rivals high-end steakhouse offerings, using simple ingredients and straightforward cooking methods.

Ingredients For Steak With Bourbon Garlic Cream Sauce

• Ribeye Steaks: Tender and flavorful cut of beef perfect for a rich and indulgent meal.

• Salt, Black Pepper: Classic seasonings to bring out the natural flavors of the steak.
• Minced Garlic: Aromatic ingredient that adds depth and pungent flavor to the sauce.
• Dijon Mustard: Tangy condiment that provides a subtle sharp note to the cream sauce.
• Fresh Parsley: Bright herb used as a fresh garnish to add color and light herbal taste.

• Olive Oil: Cooking fat used for searing the steak and creating a flavorful base.
• Bourbon: Alcoholic spirit that adds complex, slightly sweet, and rich undertones to the sauce.
• Heavy Cream: Rich dairy ingredient that creates a luxurious and smooth sauce texture.
• Butter: Adds richness, smoothness, and helps to thicken the sauce.
• Parmesan Cheese: Salty and nutty cheese that melts into the sauce for extra flavor and creaminess.

How To Cook Steak With Bourbon Garlic Cream Sauce

Step 1: Perfectly Season The Ribeye

Sprinkle salt and freshly ground black pepper generously over both sides of the ribeye steaks, ensuring an even coating that will enhance the meat’s natural flavors.

Step 2: Sear The Steak To Perfection

Heat olive oil in a large skillet over medium-high heat. Carefully place the seasoned steaks into the hot pan and cook for 3-4 minutes on each side for a delicious medium-rare finish. Once cooked, transfer the steaks to a resting plate.

Step 3: Awaken The Garlic

In the same skillet with delicious steak remnants, add minced garlic and saute for one minute until its aromatic essence fills the kitchen.

Step 4: Deglaze With Bourbon

Carefully pour bourbon into the skillet, using a wooden spoon to scrape up all the flavorful browned bits stuck to the bottom. Allow the bourbon to simmer and reduce for about two minutes.

Step 5: Create The Creamy Sauce

• Heavy cream
• Dijon mustard
• Butter

Cook the mixture for 3-4 minutes, stirring occasionally, until the sauce thickens and develops a rich, velvety consistency.

Step 6: Add Cheesy Richness

Remove the skillet from heat and stir in grated Parmesan cheese until it melts completely, creating a smooth and luxurious sauce.

Step 7: Serve And Enjoy

Pour the bourbon garlic cream sauce generously over the rested steaks. Sprinkle chopped fresh parsley on top for a burst of color and freshness. Serve immediately and savor every delectable bite.

Pro Tips For Steak With Bourbon Garlic Cream Sauce

• Sear with Confidence: Use a heavy-bottomed skillet to achieve a perfect golden-brown crust on your steaks, ensuring even heat distribution and maximum flavor development.
• Bourbon Brilliance: Select a quality bourbon that you'd enjoy drinking, as its flavor will significantly impact the sauce's depth and complexity.
• Rest for Success: Allow steaks to rest for 5-7 minutes after cooking to redistribute juices, preventing moisture loss and maintaining a tender, juicy texture.
• Sauce Smoothing Trick: Whisk the sauce continuously to prevent separation and create a silky, consistent texture that clings perfectly to the steak.
• Low-Carb Lovers: Skip the Parmesan or use a small amount to keep the dish keto-friendly and maintain the rich, creamy sauce's indulgent flavor profile.

Variations To Try With Steak With Bourbon Garlic Cream Sauce

• Low-Carb Keto Adaptation: Replace bourbon with sugar-free whiskey and use heavy cream with grass-fed butter for a keto-friendly version.
• Mushroom Enriched Variation: Add sliced cremini or wild mushrooms to the sauce for extra earthy flavor and nutritional depth.
• Dairy-Free Alternative: Substitute heavy cream with coconut cream and use nutritional yeast instead of Parmesan cheese for a lactose-free option.
• Herb-Infused Edition: Include fresh thyme or rosemary during sauce preparation to enhance the aromatic profile and introduce additional herbal complexity.

Pairing Suggestions For Steak With Bourbon Garlic Cream Sauce

• Elevate Bourbon Steak's Flavor Profile
• Pair with a Bold Red Wine: Choose a robust Cabernet Sauvignon or Malbec that matches the rich, intense flavors of the bourbon cream sauce and complements the steak's deep meaty character.
• Create Crispy Potato Side: Roast garlic parmesan potato wedges that will soak up the decadent sauce and provide a crunchy textural contrast to the tender ribeye.
• Brighten with Fresh Salad: Prepare a tangy arugula salad with shaved Parmesan, lemon vinaigrette, and toasted pine nuts to cut through the sauce's richness and add a fresh, zesty element to the plate.

Storage Tips For Steak With Bourbon Garlic Cream Sauce

• Store leftover steak and sauce separately in airtight containers within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Wrap sliced steak and sauce in freezer-safe containers or heavy-duty freezer bags. Freezes well for up to 2 months. Label with date for tracking.
• Warm sliced steak gently in microwave at 50% power in 30-second intervals to prevent overcooking. Alternatively, place steak in covered oven-safe dish and reheat at 250°F for 10-15 minutes.
• Warm sauce slowly in saucepan over low heat, stirring frequently. Add small splash of cream if sauce appears too thick. Stir until heated through and smooth.

FAQs About Steak With Bourbon Garlic Cream Sauce

• What type of steak works best for this recipe?

Ribeye is ideal due to its rich marbling and tenderness, which pairs perfectly with the creamy bourbon sauce and holds up well to high-heat searing.

• Can I substitute the bourbon with another alcohol?

Whiskey or brandy can work as alternatives, but they’ll slightly change the flavor profile of the sauce. Non-alcoholic options include beef broth or apple juice.

• How do I know when my steak is cooked to the right temperature?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Let the steak rest for 5-7 minutes after cooking, as the temperature will continue to rise slightly.

Steak With Bourbon Garlic Cream Sauce Recipe

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4.6 from 36 reviews

• Total Time: 18-20 minutes
• Yield: 2 1x

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Description

Sizzling steak meets luxurious bourbon garlic cream sauce in this mouthwatering culinary experience. Rich flavors and tender meat combine to elevate your dinner from ordinary to extraordinary, promising a restaurant-quality meal right at home.

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Ingredients

Scale 1x2x3x

Protein:

• 2 ribeye steaks

Seasonings and Aromatics:

• Salt, to taste
• Pepper, to taste
• 4 cloves garlic, minced

Cooking Liquids and Fats:

• 2 tablespoons (30 milliliters) olive oil
• 1/2 cup (120 milliliters) bourbon
• 1 cup (240 milliliters) heavy cream
• 2 tablespoons (28 grams) unsalted butter

Flavor Enhancers:

• 1 tablespoon (15 milliliters) Dijon mustard
• 1/4 cup (25 grams) grated Parmesan cheese

Garnish:

• Fresh parsley

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Instructions

1. Apply a generous coating of salt and pepper to both surfaces of the ribeye steaks.
2. Preheat a large skillet to medium-high temperature with olive oil, creating a sizzling hot cooking surface.
3. Expertly sear each steak for 3-4 minutes per side, achieving a rich golden-brown crust while maintaining desired internal temperature.
4. Transfer steaks to a resting plate, allowing juices to redistribute and meat to relax.
5. Reduce skillet heat and introduce finely chopped garlic, releasing its aromatic essence for approximately 60 seconds.
6. Deglaze the pan with bourbon, using a wooden spoon to lift caramelized meat fragments from the skillet’s bottom.
7. Allow bourbon to simmer and reduce by half, concentrating its robust flavor profile.
8. Incorporate heavy cream, Dijon mustard, and butter, whisking continuously to create a smooth, velvety sauce.
9. Simmer sauce for 3-4 minutes until it reaches a luxurious, thickened consistency.
10. Remove from heat and fold in freshly grated Parmesan cheese until completely melted and integrated.
11. Cascade the bourbon garlic cream sauce luxuriously over the rested steaks.
12. Garnish with freshly chopped parsley and serve immediately for maximum flavor and temperature.

Notes

• Opt for high-quality ribeye steaks with good marbling to ensure maximum flavor and tenderness during cooking.
• Let steaks rest at room temperature for 30 minutes before cooking to guarantee even heat distribution and more consistent doneness.
• Use cast-iron skillet for superior heat retention and perfect sear, creating delicious caramelized crust on the steak’s exterior.
• Adjust bourbon quantity based on personal preference, reducing alcohol content for milder flavor or adding more for robust depth.

• Prep Time: 5 minutes
• Cook Time: 13-15 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 940 kcal
• Sugar: 1 g
• Sodium: 360 mg
• Fat: 90 g
• Saturated Fat: 45 g
• Unsaturated Fat: 40 g
• Trans Fat: 1 g
• Carbohydrates: 6 g
• Fiber: 0 g
• Protein: 50 g
• Cholesterol: 230 mg