Introduction
When comfort food meets a touch of mystery, you get a dish that feels indulgent and unforgettable. This steak with a bourbon–garlic cream sauce is rich, aromatic, and slightly smoky, with just enough warmth to linger on the palate. Perfect for a cozy evening or an impressive dinner, this recipe transforms a classic steak into a bold, restaurant-worthy experience—no haunted house required.
Ingredients
For the Steak
2 ribeye or sirloin steaks (about 1 inch thick)
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
For the Bourbon Garlic Cream Sauce
1 tablespoon butter
4 cloves garlic, finely minced
¼ cup bourbon
1 cup heavy cream
½ teaspoon smoked paprika
¼ teaspoon ground black pepper
Salt, to taste
1 teaspoon fresh thyme or rosemary, finely chopped (optional)
Instructions
Prepare the Steaks
Pat the steaks dry with paper towels and season generously with salt and black pepper. Let them rest at room temperature for about 20 minutes.
Sear the Steaks
Heat olive oil and butter in a heavy skillet over medium-high heat. Once hot, add the steaks and sear for 3–4 minutes per side, or until your desired doneness is reached. Remove the steaks from the pan and let them rest.
Build the Sauce
In the same skillet, reduce the heat to medium. Add butter and minced garlic, sautéing for about 30 seconds until fragrant (do not brown).
Deglaze with Bourbon
Carefully pour in the bourbon, scraping up any browned bits from the pan. Let it simmer for 1–2 minutes until slightly reduced.
Add Cream and Seasonings
Stir in the heavy cream, smoked paprika, pepper, and herbs if using. Simmer gently for 3–5 minutes, stirring occasionally, until the sauce thickens. Taste and adjust salt as needed.
Serve
Return the steaks to the skillet briefly or spoon the sauce generously over each steak before serving.
Serving and Storage Tips
Serving: Pair with mashed potatoes, roasted vegetables, or buttered noodles to soak up the sauce. A simple green salad balances the richness well.
Storage: Store leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid separating the sauce.
Variations
