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Steak With Bourbon Garlic Cream Sauce

A perfectly seared steak topped with a silky, smoky bourbon garlic cream sauce, making for a restaurant-quality dinner at home.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, International
Calories: 850
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces ribeye or New York strip steaks, about 1 to 1.5 inches thick (roughly 10 to 12 oz each) Aim for steaks that are at least 1 inch thick.
  • 1 tablespoon olive oil or avocado oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • 1/2 teaspoon garlic powder
  • 2 sprigs fresh rosemary or thyme (optional but recommended)
  • 2 cloves garlic, smashed and left whole for basting
For the Bourbon Garlic Cream Sauce
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, finely minced
  • 1/3 cup bourbon whiskey Use good-quality bourbon.
  • 1/2 cup beef broth
  • 1 cup heavy whipping cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh parsley or chives, chopped, for garnish

Method
 

Preparation
  1. Pull your steaks out of the refrigerator 30 to 45 minutes before cooking and let them sit on the counter.
  2. Pat the steaks completely dry with paper towels.
  3. Season both sides and all edges with kosher salt, black pepper, and garlic powder.
  4. Preheat a cast iron skillet or a heavy stainless steel pan over high heat for 3 to 4 minutes.
Searing the Steaks
  1. Add olive oil to the hot pan and swirl to coat.
  2. Carefully place the steaks in the pan and let them sear undisturbed for 3 to 4 minutes.
  3. Flip the steaks, add butter, garlic cloves, and rosemary or thyme to the pan, and baste the steaks for another 3 to 4 minutes.
  4. Check the internal temperature to ensure desired doneness.
Resting
  1. Remove the steaks from the pan and rest on a cutting board for at least 8 to 10 minutes.
Making the Sauce
  1. In the same pan, melt butter over medium heat, add garlic, and cook until fragrant.
  2. Pour in bourbon and let it simmer while scraping the pan to deglaze.
  3. Add beef broth and let it reduce slightly, then stir in heavy cream, Worcestershire sauce, Dijon mustard, and smoked paprika.
  4. Simmer gently until thickened and adjust with salt and pepper.
Serving
  1. Slice the rested steaks against the grain or serve them whole.
  2. Spoon the bourbon garlic cream sauce over the steaks and garnish with parsley or chives.

Notes

Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days.