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Steak with Bourbon Garlic Cream Sauce

Juicy, pan-seared steak smothered in a rich and savory bourbon garlic cream sauce. An easy yet impressive dinner ready in under 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Steakhouse
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

The Steak
  • 2 steaks Ribeye or NY Strip (approx 10-12oz each)
  • 1 tbsp vegetable oil for searing
  • 1 tsp kosher salt
  • 1 tsp black pepper coarsely ground
Bourbon Garlic Sauce
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 0.33 cup bourbon or whiskey
  • 0.5 cup beef broth
  • 0.5 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tbsp fresh parsley chopped

Equipment

  • Cast Iron Skillet
  • Tongs
  • Wooden spoon
  • Chef's knife

Method
 

  1. Take steaks out of the fridge 30 minutes prior to cooking. Pat dry and season generously with salt and pepper.
  2. Heat oil in a large skillet over high heat. Sear steaks for 3-4 minutes per side (for medium-rare) or until desired doneness.
  3. Remove steaks from pan and let rest on a plate tented with foil.
  4. Reduce heat to medium. Add butter and minced garlic to the skillet. Sauté for 1 minute until fragrant.
  5. Carefully pour in bourbon to deglaze the pan, scraping up browned bits. Simmer for 2 minutes.
  6. Stir in beef broth, heavy cream, and Worcestershire sauce. Simmer for 3-5 minutes until sauce thickens.
  7. Season sauce with salt and pepper to taste.
  8. Slice the steak against the grain, arrange on plates, and pour sauce over the meat. Garnish with parsley.

Notes

Be careful when adding alcohol to a hot pan; remove from heat briefly to avoid flare-ups.