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This steak glazed with spooky bourbon garlic cream is a total showstopper. The bourbon cream sauce adds a smoky-sweet kick with just a touch of spice that pairs great with a tender, seared steak. It turns any dinner into a fun celebration.
I whipped this up to surprise my partner one night and was blown away by how easy it made a basic steak feel like dining out. It quickly became one of my go-to dishes when I want to wow someone.
Ingredients Needed
- Steaks (Ribeye or New York strip): about an inch thick to cook just right and stay juicy
- Olive oil: gives a tasty sear and helps build that nice crust
- Salt and black pepper: important for seasoning and bringing out the meat’s natural flavor
- Butter: used for basting and making the steak and sauce creamy
- Garlic cloves: some smashed for basting, some minced for sauce to add that fresh aroma
- Fresh thyme or rosemary: optional herbs to add a subtle earthy hint during basting
- Bourbon: key player in the sauce with smoky sweetness and depth
- Heavy cream: makes the sauce rich and smooth
- Dijon mustard: adds a tangy pop to balance richness
- Worcestershire sauce: gives savory umami layers
- Cayenne pepper: small kick that lifts the sauce without overpowering
- Grated Parmesan cheese: melts in for nuttiness and silky texture
- Fresh parsley: adds a fresh, bright touch to finish
Step-by-step Directions
- Get the Steak Ready:
- Dry steaks well then season with salt and pepper. Heat olive oil in a cast-iron pan on medium-high till it shimmers. Put steaks in and don’t move them for 3-4 minutes until you get a rich, golden crust. Flip and repeat on the other side.
- Butter and Herb Basting:
- Turn heat down a bit. Toss in butter, smashed garlic, and herbs if using. Tilt the pan and keep spooning the melted butter and garlic over the steaks for about a minute. This adds a garlicky, buttery punch to the meat.
- Rest the Steak:
- Take steaks off the heat onto a warm plate. Cover loosely with foil and let juices settle. This keeps each bite juicy and tender.
- Start the Sauce:
- Pour bourbon into the same pan and scrape up the tasty browned bits. Let it bubble and shrink for 1-2 minutes to concentrate flavors and burn off booze.
- Make the Creamy Garlic Sauce:
- Lower heat to medium. Add a tablespoon of butter plus minced garlic, cook for 30 seconds until you smell the garlic. Pour in heavy cream and stir in mustard, Worcestershire, cayenne, salt, and pepper. Let it gently bubble for 4-5 minutes, stirring often, until thick and creamy.
- Finish Up The Sauce:
- Mix in Parmesan cheese until it melts into the sauce for a smooth, rich finish.
- Serve It Up:
- Put steaks back in and spoon sauce over. Simmer 1-2 minutes to warm everything through and combine flavors. Sprinkle fresh parsley on top. Serve right away with extra sauce on the side.
We all loved how the creamy sauce gave off a cozy warmth and charm. Cooking in a cast-iron skillet not only helps get a great sear but makes pulling the sauce together way easier by using the skillet's leftover bits.
Storage How-Tos
Keep leftover steak and sauce in separate airtight containers in the fridge for up to two days. Warm gently on the stove to avoid drying out the steak. The sauce freezes well in freezer-safe tubs for up to a month. When thawed, whisk it up before serving. To refresh cold steak, warm it slowly in a low oven with foil and add a splash of cream or broth to keep it moist.
Switch It Up Ingredients
You can swap ribeye or New York strip for filet mignon if you want a leaner, more tender steak. Change thyme out for rosemary or sage for a different herb vibe. Parmesan can be replaced with Pecorino Romano for a sharper, saltier note in the sauce.
Sides to Match
Roasted garlic mashed potatoes soak up all the sauce and balance richness perfectly. A crisp green salad with lemon dressing adds a fresh, bright contrast to the hearty steak. Grilled asparagus or sautéed green beans bring a nice veggie touch.
This dish quickly became part of our family celebrations and casual dinners alike. The bourbon cream sauce always gets people talking, and the buttery garlic steak draws happy smiles. Sharing this is like sharing a little comfort and indulgence.
Frequently Asked Cooking Questions
- → What type of steak works best for this dish?
Around 1-inch thick ribeye or New York strips work great for solid taste and texture.
- → How do I achieve a perfect sear on the steak?
Warm olive oil in a cast-iron pan on medium-high then cook steaks about 3 to 4 minutes each side till crusty and brown.
- → Can I substitute the bourbon in the sauce?
Sure, try whiskey or apple cider vinegar for a slightly different but still tasty twist.
- → What is the purpose of resting the steaks after cooking?
Letting the steak rest helps the juices settle so every bite stays juicy and tender.
- → How thick should the cream sauce be before serving?
Cook the sauce until it lightly coats a spoon and feels smooth with a bit of thickness.
- → What herbs complement this dish best?
Thyme or rosemary work well when added while basting for nice flavor and aroma.