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
Scale
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.
