Looking for a dish that wows your guests without stressing you out? This steak with bourbon garlic cream sauce is the ultimate winter comfort food. It brings the fancy steakhouse experience right to your kitchen table.
You do not need to be a professional chef to master this meal. It is simple, fast, and incredibly satisfying after a long day. This recipe delivers a tender steak with a rich, velvety finish every time.
Why You’ll Love This Recipe
This recipe is a total winner for a cozy winter date night. It feels very special but uses simple steps you can easily follow. You get a perfect golden sear and a velvety smooth sauce in minutes.
It is much more budget-friendly than eating at a high-end restaurant. Your kitchen will fill with the warm, inviting aroma of garlic and bourbon. This dish is ready in just 35 minutes from start to finish.
Simple Cooking Steps
We start by searing the meat in a very hot pan. This creates a beautiful crust that locks in all the juices. Then, we use those tasty browned bits to build our sauce. Deglazing the pan is easy and adds so much deep flavor.
Even if you are a beginner, you can handle this method with confidence. You simply whisk the cream and bourbon until the sauce thickens perfectly. It is a foolproof way to make a restaurant-quality meal at home.
Ingredients You’ll Need
Most of these items are simple pantry staples you might already have. We use fresh thyme and garlic to keep the flavors bright and bold.
- 2 (12-ounce) Ribeye or New York Strip steaks
- 2 tablespoons Kosher salt
- 1 tablespoon Coarse black pepper
- 2 tablespoons Neutral cooking oil
- 2 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 1/4 cup Bourbon whiskey
- 1/2 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1/2 teaspoon Dijon mustard
Step-by-Step Directions
- Season steaks generously with salt and pepper on all surfaces; allow to temper at room temperature for 15 minutes.
- Heat neutral oil in a heavy-bottomed cast-iron skillet over high heat until it reaches the smoke point.
- Place steaks in the skillet and sear for approximately 3 to 4 minutes per side until an internal temperature of 130°F (54°C) is reached for medium-rare.
- Remove steaks from the pan and transfer to a warm plate to rest for at least 8 minutes.
- Reduce skillet heat to medium and drain excess rendered fat, retaining the browned bits (fond).
- Add butter to the skillet; once melted, add minced garlic and sauté for 60 seconds until fragrant but not browned.
- Deglaze the skillet with bourbon, scraping the bottom with a wooden spoon to incorporate the fond; reduce liquid by 50 percent.
- Whisk in heavy cream, thyme, and Dijon mustard; simmer for 3 to 5 minutes until the sauce achieves a nappe consistency.
- Slice the rested steaks against the grain and serve immediately with the bourbon garlic cream sauce spooned over the top.
Best Ways to Enjoy It
Serve your steak warm with a side of creamy mashed potatoes. A pile of roasted asparagus or green beans adds a fresh crunch. Set the table, light a candle, and enjoy a perfect date night. This meal is truly made for sharing with someone you love.
Storage & Reheating
Store any leftovers in an airtight container in your refrigerator. They will stay fresh and delicious for up to three days. To reheat, use a low oven at 300°F to keep it tender. Warm the sauce separately on the stove with a splash of cream. This prevents the steak from becoming tough or dry.
Tips for Best Results
- Use a heavy cast-iron skillet for the most even golden crust.
- Pat the steaks very dry with paper towels before you season them.
- Do not skip the resting time to keep the meat juicy.
- Use room temperature steaks so they cook evenly all the way through.
- Add a pinch of fresh parsley at the end for extra color.
- Always slice against the grain for the most tender bites.
- For a holiday dinner, double the sauce to serve a larger group.
Easy Flavor Ideas
- Swap the bourbon for beef broth for a non-alcoholic version.
- Use fresh rosemary instead of thyme for a woodsy winter flavor.
- Add a handful of sautéed mushrooms to the sauce for extra texture.
- Try a splash of brandy if you do not have bourbon handy.
Common Questions
Can I use a different cut of beef?
Yes, sirloin or filet mignon work beautifully with this sauce. Just adjust your cooking time based on the thickness of the meat. Thicker cuts may need a few extra minutes in the pan.
Is the bourbon flavor very strong?
Most of the alcohol cooks off while the sauce reduces on the stove. It leaves behind a rich, smoky sweetness that balances the garlic. It is subtle and adds a wonderful depth to the cream.
How do I know when the steak is done?
Using a meat thermometer is the best way to be sure. Aim for 130°F for medium-rare or 140°F for a perfect medium. Remember that the temperature will rise slightly while the meat rests.
I hope this cozy steak with bourbon garlic cream sauce brightens your winter. It is the perfect way to slow down and enjoy a meal together. Happy cooking!
— Lidia
Steak with Bourbon Garlic Cream Sauce
Ingredients
- 2 (12-ounce) Ribeye or New York Strip steaks
- 2 tablespoons Kosher salt
- 1 tablespoon Coarse black pepper
- 2 tablespoons Neutral cooking oil
- 2 tablespoons Unsalted butter
- 4 cloves Garlic , minced
- 1/4 cup Bourbon whiskey
- 1/2 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1/2 teaspoon Dijon mustard
Instructions
- Season steaks generously with salt and pepper on all surfaces; allow to temper at room temperature for 15 minutes.
- Heat neutral oil in a heavy-bottomed cast-iron skillet over high heat until it reaches the smoke point.
- Place steaks in the skillet and sear for approximately 3 to 4 minutes per side until an internal temperature of 130°F (54°C) is reached for medium-rare.
- Remove steaks from the pan and transfer to a warm plate to rest for at least 8 minutes.
- Reduce skillet heat to medium and drain excess rendered fat, retaining the browned bits (fond).
- Add butter to the skillet; once melted, add minced garlic and sauté for 60 seconds until fragrant but not browned.
- Deglaze the skillet with bourbon, scraping the bottom with a wooden spoon to incorporate the fond; reduce liquid by 50 percent.
- Whisk in heavy cream, thyme, and Dijon mustard; simmer for 3 to 5 minutes until the sauce achieves a nappe consistency.
- Slice the rested steaks against the grain and serve immediately with the bourbon garlic cream sauce spooned over the top.
