Steak with Bourbon Garlic Cream Sauce

Steak with Bourbon Garlic Cream Sauce brings steakhouse elegance right to your dinner table. I’ll never forget the first time I made this for our anniversary – my husband took one bite and declared it better than any restaurant steak he’d ever had.

There’s something about that rich, velvety sauce infused with bourbon and garlic that makes even a simple weeknight feel special. Growing up in the Midwest, we always appreciated a good steak, but Betty taught me that the sauce is what transforms it from ordinary to extraordinary. The smoky notes from the bourbon blend with cream and garlic to create something truly memorable. That first sizzle when the steak hits the hot pan, followed by the aromatic bourbon deglazing the skillet – these are the moments that make cooking at home feel like magic. Your kitchen’s about to smell incredible.

The Secret Behind This Steak Recipe

This restaurant-quality dish combines tender, perfectly cooked steak with a sauce that’s both sophisticated and surprisingly simple to make. I’ve served this steak with bourbon garlic cream sauce for special celebrations and discovered it works beautifully for weeknight dinners too.

• Ready in just 30 minutes from start to finish
• Rich, flavorful bourbon-infused sauce elevates any cut of steak
• Restaurant-quality results at a fraction of the cost
• Perfectly juicy steak using foolproof cooking methods
• Impressive presentation for dinner guests
• Customizable to your preferred level of doneness

Key Players in This Recipe

Ribeye or Filet Mignon: These cuts work best due to their tenderness and marbling. I always choose steaks that are at least 1 inch thick for the most impressive results with steak with bourbon garlic cream sauce.

Bourbon: Choose a quality bourbon you’d enjoy drinking. In my kitchen, I prefer mid-range bourbon that offers good depth of flavor without breaking the bank for cooking.

Heavy Cream: Creates that luxurious, velvety sauce texture. The cream balances the bold bourbon flavor while making everything silky smooth.

Fresh Garlic: Essential for aromatic depth. Minced fresh garlic releases its oils into the sauce, creating layers of flavor that pre-minced versions can’t match.

Beef Broth: Adds savory depth to the sauce. Combined with the pan drippings, it creates rich, complex flavor in your bourbon garlic cream sauce.

Dijon Mustard: This secret ingredient adds subtle tang and helps emulsify the sauce. It brings all the flavors together beautifully.

Betty’s Tested Technique

Step 1. Betty always starts by patting the steaks completely dry with paper towels. I’ve found that moisture prevents good browning, so this step is crucial for that perfect crust on your steak with bourbon garlic cream sauce.

Step 2. Through trial and error, I learned to heat the cast-iron skillet until it’s very hot before adding olive oil. Once the oil shimmers, carefully add the steaks and let them sear undisturbed for 3-4 minutes per side.

Step 3. The key I discovered is adding butter in the last minute and basting the steaks. This adds extra richness and helps create a beautiful golden exterior.

Step 4. After years of making this, I know that letting the steak rest for 5 minutes after cooking is non-negotiable. My family prefers when I resist the urge to cut into it immediately – the juices redistribute and every bite stays tender.

Step 5. I’ve learned that using the same skillet for the sauce captures all those flavorful browned bits. Lower the heat and add minced garlic, sautéing for just 30 seconds until fragrant.

Step 6. Betty’s tip: Pour in bourbon and scrape the bottom of the pan with a wooden spoon. Those caramelized bits dissolve into the sauce, creating incredible depth in your steak with bourbon garlic cream sauce.

Step 7. The best approach I’ve tested involves whisking continuously while adding the cream, beef broth, Dijon mustard, and seasonings. Simmer until the sauce thickens slightly, about 2 minutes, then serve immediately over your sliced steak.

How to Store and Enjoy Later

I typically store leftover steak and sauce in separate airtight containers in the refrigerator for up to 3 days. The sauce may thicken when cold but will loosen up when gently reheated.

Freezing isn’t recommended for this dish. The cream sauce tends to separate when frozen and thawed, losing that silky texture that makes steak with bourbon garlic cream sauce so special.

For the best texture, I reheat the steak gently in a pan over low heat, adding a splash of beef broth to keep it moist. Warm the sauce separately in a small saucepan over low heat, whisking occasionally. Add a tablespoon of cream if it seems too thick.

Building the Perfect Plate

• Creamy Mashed Potatoes: Buttery mashed potatoes are essential for soaking up every drop of that bourbon garlic cream sauce.
• Garlic Parmesan Roasted Potatoes: Crispy roasted potatoes complement the rich sauce while adding wonderful texture contrast.
• Roasted Asparagus: The slight char and fresh flavor of asparagus balances the richness of the steak beautifully.
• Caesar Salad: A crisp salad with tangy dressing provides freshness alongside the indulgent steak.
• Sautéed Mushrooms: Earthy mushrooms enhance the savory flavors and make this feel even more steakhouse-special.
• Crusty Bread: Perfect for soaking up any remaining bourbon garlic cream sauce on your plate.

FAQs

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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

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

 

1. Pat steaks dry with paper towels and season both sides generously with salt and black pepper.
2. 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.
3. Remove steaks from skillet and let rest for 5 minutes on a cutting board.
4. In the same skillet, lower the heat to medium and add minced garlic. Sauté for 30 seconds until fragrant.
5. Pour in bourbon, scraping the bottom to release browned bits. Simmer for 1 minute to cook off the alcohol.
6. Stir in heavy cream, beef broth, Dijon mustard, Worcestershire sauce, salt, and pepper. Whisk continuously and simmer until thickened, about 2 minutes.
7. Slice the rested steak against the grain, drizzle with bourbon garlic cream sauce, and serve immediately.

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.