Steak in Creamy Bourbon Sauce

This decadent steak with bourbon garlic cream sauce transforms ordinary ribeyes into a restaurant-worthy dinner that's surprisingly simple to make at home. The rich sauce creates an irresistible silky coating that perfectly complements the robust flavor of a well-cooked steak.

I first made this sauce when trying to impress my in-laws during their first visit to our home. Years later, it's still requested whenever we have something to celebrate, and I've perfected the timing to ensure the steaks are always perfectly cooked.

Ingredients

• Ribeye steaks choose well-marbled cuts at least 1-inch thick for the best flavor and texture
• Olive oil use a high-quality oil that can withstand high heat cooking
• Garlic minced fresh provides the aromatic foundation of the sauce
• Bourbon the alcohol cooks off leaving behind complex caramel notes that enhance the beef
• Heavy cream creates the luxurious texture that coats the steak beautifully
• Salt and pepper seems simple but generous seasoning is crucial for steaks
• Fresh parsley adds a bright finish that cuts through the richness

Step-by-Step Instructions

Prepare and Season

Remove steaks from refrigerator 30 minutes before cooking to reach room temperature. Pat them completely dry with paper towels to ensure proper searing. Season generously with salt and pepper on both sides, pressing the seasonings into the meat.

Heat the Pan

Place your skillet over medium-high heat until it begins to smoke slightly. Add olive oil and swirl to coat the bottom. The properly heated pan is essential for developing a flavorful crust on the steak.

Sear the Steaks

Gently place steaks in the hot pan without overcrowding. Allow them to cook undisturbed for 4-5 minutes until a deep brown crust forms. Flip once and cook another 4-5 minutes for medium-rare. For more precise doneness, use a meat thermometer 125°F for rare, 135°F for medium-rare, 145°F for medium.

Rest the Meat

Transfer steaks to a plate and tent loosely with foil. Let them rest for at least 5 minutes to allow juices to redistribute throughout the meat. This prevents the flavorful juices from running out when sliced.

Create the Sauce Base

Reduce heat to medium and add minced garlic to the same skillet, stirring constantly for about 1 minute until fragrant but not browned. The remaining steak bits in the pan will infuse the sauce with extra flavor.

Deglaze with Bourbon

Carefully pour in the bourbon as it may flame briefly. Use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Simmer for 2-3 minutes until the bourbon reduces by half and the alcohol smell dissipates.

Finish the Sauce

Pour in the heavy cream, stirring constantly. Allow the sauce to simmer gently for 3-4 minutes until it thickens enough to coat the back of a spoon. Season with salt and pepper to taste, adjusting for richness.

Serve with Style

Place steaks on warm plates and spoon the creamy sauce generously over the top. Sprinkle with freshly chopped parsley for color and freshness. Serve immediately while the sauce is hot and steaks are at their peak.

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The bourbon is the secret weapon in this recipe. I once tried substituting whiskey in a pinch, but the distinct sweetness of bourbon creates a caramelized note that perfectly balances the richness of the cream and complements the beef beautifully. My father, who rarely comments on food, asked for the recipe after his first bite.

Perfect Pairings

This steak deserves thoughtful accompaniments that complement without overwhelming. Simple roasted vegetables like asparagus or Brussels sprouts provide a fresh counterpoint to the richness. A crusty bread is perfect for soaking up extra sauce, while a peppery arugula salad with lemon dressing offers brightness. For wine, reach for a bold red like Cabernet Sauvignon or Malbec that can stand up to both the steak and the creamy sauce.

Troubleshooting Tough Steaks

Even the best recipe can suffer from improper technique. If your steaks turn out tough, consider these common issues. First, cooking cold steaks directly from the refrigerator causes uneven cooking. Always let them come to room temperature first. Second, overcooking dries out the meat quickly. Invest in an instant-read thermometer for precision. Finally, not allowing adequate resting time causes juices to run out rather than redistribute through the meat. Give steaks at least 5 minutes to rest after cooking for optimal tenderness.

Make It Your Own

The basic recipe is foolproof, but small variations can customize it to your taste. For a more robust flavor, add 1-2 teaspoons of Dijon mustard to the sauce. Mushroom lovers can sauté sliced mushrooms after the garlic stage for an earthy dimension. Feeling indulgent? Stir in 2 tablespoons of blue cheese during the final minutes of sauce simmering for a tangy finish. Herbaceous notes can be added with fresh thyme sprigs or rosemary stems steeped in the sauce then removed before serving.

Frequently Asked Questions

→ How do you ensure the steak cooks evenly?

Let the steaks come to room temperature before cooking and pat them dry. Use a hot skillet to sear each side evenly.

→ What type of bourbon should I use?

Choose a mid-range bourbon with smooth, caramel notes. Avoid overly smoky or sweet varieties to maintain balance.

→ How can I thicken the sauce?

Simmer the sauce for a few minutes until it reduces and thickens naturally. You can also add a small pat of butter for extra richness.

→ Can I use a different cut of steak?

Yes, you can use other cuts like sirloin, filet mignon, or New York strip. Adjust the cooking time based on thickness.

→ Is there a non-alcoholic substitute for bourbon?

You can replace bourbon with beef broth and a splash of apple cider vinegar to replicate some of the flavors.

→ What sides pair well with this dish?

Mashed potatoes, roasted vegetables, or a fresh green salad complement the rich flavors of the steak and sauce.