If you adore the rich, comforting flavors of a perfectly cooked steak elevated by a luxurious sauce, then this Steak with Bourbon Garlic Cream Sauce Recipe is going to be your new go-to indulgence. Imagine a tender, juicy ribeye pan-seared to perfection, then smothered in a creamy sauce infused with the warmth of bourbon and the sharp kick of garlic. This dish brings together simple ingredients in a way that feels gourmet but is surprisingly easy to make, perfect for impressing loved ones or simply treating yourself to a restaurant-quality experience at home.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, ensuring that each bite bursts with flavor, smooth texture, and a fantastic aroma. The beauty of this Steak with Bourbon Garlic Cream Sauce Recipe lies in its simplicity—no need for complicated or hard-to-find items, just quality staples that blend beautifully.
- 2 ribeye steaks (or preferred cut): Choose good-quality steaks for juiciness and flavor; ribeye is perfect for its marbling.
- Salt and pepper (to taste): Basic but crucial for seasoning and bringing out the natural flavors of the meat.
- 3 cloves garlic, minced: Adds aromatic sharpness that complements the creamy sauce perfectly.
- 2 tbsp butter: Provides richness both for searing the steak and sautéing the garlic.
- 1/4 cup bourbon: Brings warmth and a subtle sweetness that elevates the cream sauce to something special.
- 1 cup heavy cream: Creates that velvety, luscious texture that coats the steak beautifully.
- Optional: 1 cup mushrooms, sliced: Adds an earthy depth and great texture contrast if you want to include them.
- Optional: 1 tbsp Dijon mustard: Offers a slight tanginess to cut through the richness if desired.
- Optional: 2 tbsp crushed peppercorns: Gives a bold peppery kick if you like a little extra spice.
How to Make Steak with Bourbon Garlic Cream Sauce Recipe
Step 1: Season and Rest the Steaks
Start by seasoning both sides of your ribeye steaks generously with salt and pepper. Letting the steaks rest at room temperature for about 30 minutes before cooking is a game changer—it helps ensure an even cook and a more tender result. This simple pause allows the seasonings to settle and the steak to lose the chill from the fridge.
Step 2: Sear the Steaks to Perfection
Heat a skillet over high heat and melt the butter until it’s foamy and sizzling. Carefully lay your steaks in the pan and sear for 3-4 minutes on each side, depending on how done you prefer your meat—medium rare is usually ideal for ribeyes. Avoid moving them around so you get that beautiful, flavorful crust. Once seared, remove the steaks and let them rest; this step locks in the juices.
Step 3: Craft the Bourbon Garlic Cream Sauce
In the same pan, lower the heat to medium and add the butter along with the minced garlic. Sauté just until fragrant and slightly softened. Now, pour in the bourbon, scraping any delicious browned bits off the pan bottom—this adds insane flavor depth. Let the bourbon reduce a bit, then stir in the heavy cream. Simmer gently until the sauce thickens, seasoning with salt and pepper to taste. If using mushrooms, Dijon, or crushed peppercorns, add them now to customize the sauce.
Step 4: Serve with Style
Slice your rested steaks against the grain to preserve tenderness. Generously drizzle the bourbon garlic cream sauce over the top and prepare for compliments. This dish shines on its own but also invites creativity to make it truly your own.
How to Serve Steak with Bourbon Garlic Cream Sauce Recipe
Garnishes
Fresh herbs like chopped parsley, thyme, or chives sprinkled on top add a burst of color and a fresh flavor contrast that really wakes up the senses. A sprinkle of cracked black pepper or a few red pepper flakes can also add a nice little kick.
Side Dishes
This steak pairs beautifully with creamy mashed potatoes, roasted garlic baby carrots, or even a crisp green salad for a lighter touch. The cream sauce’s richness complements earthy root vegetables and buttery sides incredibly well.
Creative Ways to Present
For a gourmet touch, serve your sliced steak on a wooden board with the sauce drizzled artfully on top and small ramekins of extra sauce alongside. Layer the mushrooms within the sauce for a rustic look or add edible flowers for an elegant flair. Presentation can truly turn this home-cooked favorite into a dish worthy of special occasions.
Make Ahead and Storage
Storing Leftovers
Store any leftover steak and sauce in airtight containers in the refrigerator within two hours of cooking. The sauce and steak will keep well for up to 3 days, making it perfect for enjoying the next day without losing flavor.
Freezing
If you’d like to freeze leftovers, separate the steak slices and sauce into freezer-safe containers. The steak can lose some texture but should still taste wonderful thawed. Freeze for up to 2 months for best quality.
Reheating
To reheat, warm the sauce gently on the stove over low heat, stirring often to prevent curdling. Heat the steak slices quickly in a hot pan or microwave just until warmed through to avoid overcooking. Combining the two just before serving keeps the steak juicy and the sauce silky.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! Ribeye is ideal because of its marbling, but sirloin, filet mignon, or strip steak work well too. Just adjust cooking times based on thickness and personal preference.
What can I substitute for bourbon if I don’t want alcohol?
You can use extra beef broth with a splash of apple cider vinegar or a teaspoon of brown sugar to mimic the depth and slight sweetness of bourbon without the alcohol.
Can I make the sauce without cream?
The cream is what gives the sauce its luxurious texture, but you could try a half-and-half or milk substitution with a thickener like cornstarch, though the sauce won’t be quite as rich.
Is it necessary to rest the steak before and after cooking?
Resting before cooking brings the steak to room temperature for even cooking, and resting afterward allows juices to redistribute, making the steak more tender and juicy overall.
How spicy is the sauce?
The sauce itself is mild and creamy, with gentle warmth from the garlic and bourbon. Adding crushed peppercorns or a pinch of chili flakes can turn up the heat to suit your taste.
Final Thoughts
This Steak with Bourbon Garlic Cream Sauce Recipe is one of those dishes that feels both special and comforting all at once. It’s a great way to turn an ordinary dinner into something memorable with minimal fuss but maximum flavor. I encourage you to try this recipe soon—it’s a guaranteed win whether you’re cooking for a date night, a family dinner, or just treating yourself to something delicious.
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Steak with Bourbon Garlic Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 to 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A rich and flavorful steak recipe featuring tender ribeye steaks seared to perfection and topped with a creamy bourbon garlic sauce. This dish combines the savory taste of garlic and butter with the subtle sweetness of bourbon and the richness of heavy cream, making it an indulgent meal perfect for a special dinner.
Ingredients
Steak
- 2 ribeye steaks (or preferred cut)
- Salt and pepper (to taste)
- 2 tbsp butter
Sauce
- 3 cloves garlic, minced
- 2 tbsp butter
- 1/4 cup bourbon
- 1 cup heavy cream
- Optional: 1 cup mushrooms, sliced
- Optional: 1 tbsp Dijon mustard
- Optional: 2 tbsp crushed peppercorns
Instructions
- Season Steaks: Season both sides of the steaks generously with salt and pepper. Let them rest at room temperature for 30 minutes to ensure even cooking.
- Sear Steaks: Heat a pan over high heat and melt 2 tablespoons of butter. Sear the steaks for 3-4 minutes on each side, depending on your desired level of doneness. Once cooked, set the steaks aside to rest, allowing the juices to redistribute.
- Prepare Sauce: In the same pan used for the steaks, add the minced garlic and sauté briefly in remaining butter until fragrant. Pour in the bourbon to deglaze the pan, scraping up any browned bits. Add the heavy cream and optional ingredients like mushrooms, Dijon mustard, and crushed peppercorns if using. Simmer the mixture until the sauce thickens. Season with salt and pepper to taste.
- Serve: Slice the rested steaks and arrange them on plates. Drizzle generously with the bourbon garlic cream sauce. Garnish with fresh herbs if desired and serve immediately.
Notes
- Resting the steaks before and after cooking helps achieve maximum tenderness and flavor.
- For safety, ensure the bourbon is fully cooked off during deglazing to avoid any raw alcohol taste.
- Optional ingredients like mushrooms and Dijon mustard enhance the sauce’s complexity but can be omitted for a simpler version.
- Use a heavy-bottomed skillet or cast iron pan for the best sear on the steaks.
