Steak with Bourbon Garlic Cream Sauce delivers restaurant-quality flavor without the restaurant prices or hassle. This is the kind of meal that makes a regular Tuesday feel special.
I remember the first time my mother made steak with a pan sauce at home. The way she’d scrape up all those flavorful bits from the bottom of the skillet taught me that fancy cooking isn’t complicated, it’s just paying attention to the details. This bourbon garlic cream sauce comes together in the same pan you cook the steaks in, which means all that beefy flavor goes straight into your sauce. About 30 minutes from start to finish, and you’ve got something that’ll impress anyone at your table. Time to heat up that skillet.
What You’ll Discover About Steak with Bourbon Garlic Cream Sauce
Over the years of making pan sauces, this bourbon version has become my favorite because it balances richness with just enough kick from the whiskey. The garlic mellows as it cooks, and everything comes together beautifully.
- Simple steps bring restaurant-quality results to your home kitchen
- Flavor punch comes from the whiskey cream sauce that coats every bite
- One pot relief means easy cleanup when dinner’s done
- Adaptable sides let you serve this with vegetables, pasta, or rice
- Ready in about 30 minutes from the time you start cooking
- Delivers impressive results that look harder than they actually are
Key Players in This Recipe
Ribeye steaks provide the rich, marbled meat that makes this dish special. I always choose steaks about an inch thick that cook evenly.
Bourbon adds depth and a subtle sweetness to the sauce. In my kitchen, I prefer using a good quality bourbon that I’d actually drink.
Garlic brings aromatic intensity that defines this sauce. Fresh cloves, minced fine, create the foundation.
Heavy cream transforms the pan drippings into a luxurious sauce. Full-fat cream works best here for the right consistency.
Worcestershire sauce adds a savory complexity that rounds out the bourbon. Just a couple tablespoons make a difference.
Dijon mustard contributes tang that cuts through the richness. The sharpness balances the cream perfectly.
Butter helps build the sauce and adds glossy richness. Real butter, not margarine, creates the silky texture you want.
The Method That Works
Step 1. Betty always starts by seasoning the ribeye steaks generously with salt and black pepper on both sides, then letting them sit at room temperature for about 10 minutes so they cook more evenly.
Step 2. I’ve found that heating olive oil in a large skillet over medium-high heat until it’s almost smoking creates the perfect conditions for a great crust.
Step 3. Add the steaks and cook for about 4-5 minutes on each side for medium-rare. Through trial and error, I learned not to move them around or you’ll lose that beautiful crust.
Step 4. Remove the steaks and let them rest on a plate loosely covered with aluminum foil while you make the sauce, this keeps them juicy.
Step 5. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. The key I discovered is watching carefully so the garlic doesn’t burn.
Step 6. My family prefers when I carefully pour in the bourbon and scrape all those flavorful brown bits off the bottom of the skillet, then let it simmer for 2-3 minutes until slightly reduced.
Step 7. Reduce the heat to low and stir in the heavy cream, Worcestershire sauce, and Dijon mustard, whisking until combined.
Step 8. Let the sauce cook for another 3-4 minutes, allowing it to thicken slightly. Taste and adjust the seasoning if necessary, then slice the steak against the grain and drizzle the bourbon garlic cream sauce over the top. Garnish with freshly chopped parsley.
Storage and Reheating Tips
I typically store leftovers in an airtight container in the refrigerator for up to 3-4 days. The steak and sauce keep well together, though the steak will be more well-done when reheated.
For the best texture, I reheat the steak and sauce slowly in a skillet on low heat. This gentle approach keeps the sauce creamy and the steak from getting tough. The microwave works in a pinch, but watch it carefully and use 50% power to avoid overcooking.
You can freeze the sauce separately for up to 2 months, though the texture may change slightly when thawed. The steak itself doesn’t freeze particularly well after cooking, so I recommend only making what you’ll eat within a few days. Leftover steak and sauce chopped together make an excellent addition to scrambled eggs or pasta.
Complete Your Meal
- Creamy scalloped potatoes pairs beautifully with the rich sauce, offering creamy comfort alongside the steak
- Sheet pan parmesan steak and potatoes provides an alternative steak preparation method
- Serve with mashed potatoes, pasta, or rice to soak up every bit of that bourbon garlic cream sauce
- Add chopped parsley or chives for color and a fresh pop of flavor
- Garlic butter steak bites and potatoes offers another garlic-forward steak option
- Squeeze a lemon wedge over the sauce to brighten the rich flavors
- Fresh green salad on the side balances the richness
- Easy garlic parmesan chicken and potatoes provides a similar flavor profile with chicken
FAQs
I recommend sirloin, New York strip, or filet mignon as excellent alternatives that work well with this sauce.
To prevent losing the depth of flavor, try brandy or cognac, though you can also use additional beef broth if you want to avoid alcohol entirely.
Many home cooks find success with using a meat thermometer 125°F for rare, 135°F for medium-rare, 145°F for medium.
Steak with Bourbon Garlic Cream Sauce
Ingredients
Equipment
Method
- Season the ribeye steaks generously with salt and black pepper on both sides. Allow them to sit at room temperature for about 10 minutes
- Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steaks and let them rest on a plate, loosely covered with aluminum foil
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic
- Carefully pour in the bourbon, scraping any brown bits off the bottom of the skillet. Let it simmer for about 2-3 minutes until slightly reduced
- Reduce the heat to low and stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Whisk until combined and let it cook for another 3-4 minutes, allowing the sauce to thicken slightly
- Once the sauce has thickened, taste and adjust the seasoning if necessary
- To serve, slice the steak if desired, and drizzle the bourbon garlic cream sauce over the top. Garnish with freshly chopped parsley
