If you are craving something creamy and comforting, this recipe is for you. It is 6pm and you want a restaurant-quality meal without the high price tag. This steak feels fancy but stays totally practical for your busy week.
You can skip the expensive steakhouse tonight. This dish delivers bold, sophisticated flavors right in your own kitchen. It is the perfect way to turn a simple weeknight into something special.
Why You’ll Make This Again
This recipe is a total winner for a cozy winter date night. It is incredibly satisfying and feels like a real treat. You get a perfectly seared steak and a rich sauce in one pan.
The best part is that it is ready in 35 minutes. You don’t need hours of prep to get these deep flavors. It is reliable, fast, and always impresses anyone at your table.
How This Comes Together
We start by searing the steaks to get a beautiful crust. Then, we use the same pan to build the Bourbon Garlic Cream Sauce. This captures all the delicious browned bits from the meat. It is a simple technique that makes you look like a pro.
What You’ll Need
Most of these items are pantry staples or easy to find. Use a good quality bourbon for the best flavor profile.
- 2 12-ounce Ribeye or New York Strip steaks, 1.5 inches thick
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon high-smoke point vegetable oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small shallot, finely minced
- 1/2 cup bourbon whiskey
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley, finely chopped
Step-By-Step Directions
- Remove steaks from refrigeration 30 minutes prior to cooking and pat thoroughly dry with paper towels.
- Season all sides of the steaks generously with kosher salt and cracked black pepper.
- Heat vegetable oil in a heavy cast-iron or stainless steel skillet over medium-high heat until the oil begins to shimmer.
- Place steaks in the skillet and sear for 4-5 minutes per side for medium-rare (internal temperature of 130°F/54°C).
- Remove steaks from the skillet and transfer to a warm plate; tent loosely with aluminum foil to rest for 10 minutes.
- Reduce skillet heat to medium. Add butter, minced shallot, and garlic to the pan drippings, sautéing for 1-2 minutes until translucent.
- Remove the pan from the heat source and carefully pour in the bourbon. Return to heat and deglaze the pan by scraping the browned bits (fond) from the bottom.
- Simmer the bourbon for approximately 2 minutes until the liquid has reduced by half.
- Whisk in the beef stock and heavy cream. Continue to simmer for 4-6 minutes until the sauce has thickened to a nappe consistency.
- Stir in any accumulated juices from the resting steaks and add the chopped parsley.
- Slice the steaks against the grain and serve immediately with the warm bourbon garlic cream sauce poured over the top.
How to Serve It
Slice the steak against the grain for the most tender bite. Pour that silky sauce generously over the top of the meat. It looks stunning on a large white platter for guests.
Pair this with garlic mashed potatoes to soak up the extra sauce. A side of roasted asparagus or a bright green salad works perfectly. This is pure comfort food that feels light enough for a weeknight.
Leftovers & Storage
Store any leftover steak and sauce in an airtight container. It will stay fresh in the fridge for up to three days. Reheat the steak gently in a pan over low heat. Avoid the microwave so the meat stays tender. You may need a splash of cream to loosen the sauce again. This makes for a fantastic luxury lunch the next day.
Make It Even Better (Pro Tips)
- Always pat your steaks dry to ensure a perfect golden crust.
- Do not skip the 10-minute resting time for the juiciest meat.
- Remove the pan from the flame before adding bourbon to avoid flare-ups.
- Use a cast-iron skillet for the most even heat distribution possible.
- Try this for a winter anniversary dinner for a special touch.
- Add a handful of sliced mushrooms for an extra earthy flavor boost.
- If the sauce gets too thick, whisk in a tablespoon of beef stock.
Easy Ways to Change It Up
- Swap the bourbon for brandy or cognac for a different sweetness.
- Use chicken breasts instead of steak for a lighter meal option.
- Stir in fresh thyme or rosemary for a more herbal aroma.
- Add crushed green peppercorns for a spicy, classic steakhouse vibe.
Quick Questions
Does the alcohol cook out?
Most of the alcohol evaporates during the reduction process. It leaves behind a deep, smoky flavor without the harsh bite. It is safe for most adults to enjoy.
What if I don’t have a cast-iron skillet?
A heavy stainless steel pan will work just as well. Just make sure the pan is very hot before adding the oil. This ensures your Bourbon Garlic Cream Sauce starts with great pan drippings.
I hope you love this rich and savory steak as much as I do. It is the perfect way to treat yourself after a long day. Give it a try tonight!
— Ethan
Steak with Bourbon Garlic Cream Sauce
Ingredients
Method
- Remove steaks from refrigeration 30 minutes prior to cooking and pat thoroughly dry with paper towels.
- Season all sides of the steaks generously with kosher salt and cracked black pepper.
- Heat vegetable oil in a heavy cast-iron or stainless steel skillet over medium-high heat until the oil begins to shimmer.
- Place steaks in the skillet and sear for 4-5 minutes per side for medium-rare (internal temperature of 130°F/54°C).
- Remove steaks from the skillet and transfer to a warm plate; tent loosely with aluminum foil to rest for 10 minutes.
- Reduce skillet heat to medium. Add butter, minced shallot, and garlic to the pan drippings, sautéing for 1-2 minutes until translucent.
- Remove the pan from the heat source and carefully pour in the bourbon. Return to heat and deglaze the pan by scraping the browned bits (fond) from the bottom.
- Simmer the bourbon for approximately 2 minutes until the liquid has reduced by half.
- Whisk in the beef stock and heavy cream. Continue to simmer for 4-6 minutes until the sauce has thickened to a nappe consistency.
- Stir in any accumulated juices from the resting steaks and add the chopped parsley.
- Slice the steaks against the grain and serve immediately with the warm bourbon garlic cream sauce poured over the top.
