Midnight Skillet Steak with Phantom Bourbon–Garlic Cream

No Alcohol: Replace bourbon with beef broth and a splash of Worcestershire sauce for depth.

Spicy Twist: Add a pinch of cayenne or crushed red pepper flakes to the sauce.

Mushroom Lover’s Version: Sauté sliced mushrooms after the garlic and before adding the bourbon.

Lighter Sauce: Substitute half-and-half for heavy cream, noting the sauce will be thinner.

FAQ

Q: What cut of steak works best for this recipe?
A: Ribeye offers the richest flavor, but sirloin or New York strip also work beautifully.

Q: Can I make the sauce ahead of time?
A: Yes. Prepare the sauce up to one day in advance and reheat slowly, stirring well before serving.

Q: How do I know when my steak is done?
A: Use a meat thermometer—130°F (medium-rare), 140°F (medium), or 150°F (medium-well).

Q: Will the bourbon taste overpowering?
A: No. Simmering cooks off most of the alcohol, leaving a subtle, smoky sweetness behind.