Bourbon Garlic Steak (Printable Version)
Soft steak served with creamy bourbon garlic sauce, with cream and Parmesan cheese.
# Ingredients You'll Need:
→ Steak Cuts
01 -
Two thick cuts of ribeye or New York strips, about an inch thick
02 -
30 ml olive oil
03 -
Salt as you like
04 -
Black pepper as you prefer
→ Butter and Flavors
05 -
30 g unsalted butter
06 -
Two smashed garlic cloves
07 -
Fresh rosemary or thyme if you want
→ Bourbon Garlic Cream Sauce
08 -
60 ml bourbon
09 -
Three minced garlic cloves
10 -
15 g unsalted butter
11 -
240 ml heavy cream
12 -
15 g Dijon mustard
13 -
5 ml Worcestershire sauce
14 -
¼ teaspoon cayenne pepper (0.6 g)
15 -
Salt to taste
16 -
Black pepper to taste
17 -
25 g shredded Parmesan cheese
18 -
Parsley fresh, to decorate
# Detailed Preparation Steps:
01 -
Take steaks off the pan and cover loosely with foil on a plate while they rest.
02 -
Warm up olive oil in a cast-iron pan over medium-high heat. Cook steaks for 3 or 4 minutes on each side until you get a nice brown crust.
03 -
Dry steaks with paper towels then sprinkle salt and pepper on both sides.
04 -
Add Parmesan cheese to the sauce and stir until it melts and gets smooth.
05 -
Put in heavy cream, then whisk in mustard, Worcestershire sauce, cayenne, salt, and pepper. Let it simmer gently for 4 to 5 minutes until it thickens.
06 -
Put steaks back in the pan. Pour sauce over them and cook for another 1 to 2 minutes to warm through. Top with fresh parsley and serve right away.
07 -
Throw in butter, smashed garlic, and herbs to the skillet. Keep spooning the melted butter over the steaks for about a minute.
08 -
Turn heat down to medium and add butter plus minced garlic. Cook for about 30 seconds till you smell it.
09 -
Pour bourbon in the pan, scrape up the brown bits stuck to the bottom, and let it simmer for a minute or two to thicken a bit.
# Helpful Tips:
01 -
A heavy pan like cast iron helps get a great sear and holds heat well.