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Pan-seared steak topped with a rich bourbon garlic cream sauce and fresh parsley.

Steak with Bourbon Garlic Cream Sauce

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 845
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Remove steaks from refrigeration 30 minutes prior to cooking and pat thoroughly dry with paper towels.
  2. Season all sides of the steaks generously with kosher salt and cracked black pepper.
  3. Heat vegetable oil in a heavy cast-iron or stainless steel skillet over medium-high heat until the oil begins to shimmer.
  4. Place steaks in the skillet and sear for 4-5 minutes per side for medium-rare (internal temperature of 130°F/54°C).
  5. Remove steaks from the skillet and transfer to a warm plate; tent loosely with aluminum foil to rest for 10 minutes.
  6. Reduce skillet heat to medium. Add butter, minced shallot, and garlic to the pan drippings, sautéing for 1-2 minutes until translucent.
  7. 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.
  8. Simmer the bourbon for approximately 2 minutes until the liquid has reduced by half.
  9. Whisk in the beef stock and heavy cream. Continue to simmer for 4-6 minutes until the sauce has thickened to a nappe consistency.
  10. Stir in any accumulated juices from the resting steaks and add the chopped parsley.
  11. Slice the steaks against the grain and serve immediately with the warm bourbon garlic cream sauce poured over the top.