Steak with Bourbon Garlic Cream Sauce

Steak with Bourbon Garlic Cream Sauce

Tender, juicy steak with a rich, velvety sauce infused with bourbon and garlic. Restaurant-quality dinner ready in 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 2 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

2 ribeye or filet mignon steaks 1 inch thick
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
2 tablespoons bourbon
3 cloves garlic minced
1/2 cup heavy cream
1/4 cup beef broth
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt for sauce
1/4 teaspoon black pepper for sauce

Equipment

Cast iron skillet or heavy-bottomed pan
Tongs
Measuring cups and spoons
whisk
meat thermometer

Method

Pat steaks dry with paper towels and season both sides generously with salt and black pepper.
Heat a cast-iron skillet over medium-high heat with olive oil. Once hot, sear steaks for 3-4 minutes per side, adjusting based on desired doneness. Add butter and baste the steaks for extra flavor.
Remove steaks from skillet and let rest for 5 minutes on a cutting board.
In the same skillet, lower the heat to medium and add minced garlic. Sauté for 30 seconds until fragrant.
Pour in bourbon, scraping the bottom to release browned bits. Simmer for 1 minute to cook off the alcohol.
Stir in heavy cream, beef broth, Dijon mustard, Worcestershire sauce, salt, and pepper. Whisk continuously and simmer until thickened, about 2 minutes.
Slice the rested steak against the grain, drizzle with bourbon garlic cream sauce, and serve immediately.

Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Choose well-marbled cuts like ribeye or filet mignon. Let steak rest after cooking. Use quality bourbon for best flavor. Whisk sauce continuously to prevent separation.