Bourbon Garlic Cream Steak Recipe
Introduction
This steak with bourbon garlic cream sauce is a rich and flavorful dish perfect for a special dinner or whenever you want to impress. The creamy sauce, infused with bourbon and garlic, pairs beautifully with a perfectly seared steak for a comforting yet elegant meal.
Ingredients
- 2 steaks (your choice of cut, about 6-8 ounces each)
- 1/4 cup bourbon
- 3 cloves garlic, minced
- 1 cup heavy cream
- Salt and pepper, to taste
- 1 tablespoon butter or oil, for searing
Instructions
- Step 1: Season the steaks generously with salt and pepper. Heat butter or oil in a skillet over medium-high heat and sear the steaks for 3-4 minutes per side, or until they reach your desired doneness. Remove the steaks and keep warm.
- Step 2: In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds. Carefully pour in the bourbon and let it simmer for 2 minutes to reduce slightly.
- Step 3: Lower the heat and stir in the heavy cream. Simmer the sauce until it thickens enough to coat the back of a spoon, about 3-5 minutes. Season with salt and pepper to taste.
- Step 4: Serve the steaks topped with the bourbon garlic cream sauce immediately for the best flavor and texture.
Tips & Variations
- Use a splash of chicken or beef broth to thin the sauce if it becomes too thick.
- For a smoky depth, try adding a pinch of smoked paprika to the sauce.
- If you prefer less alcohol flavor, let the bourbon simmer longer to fully cook off the alcohol content.
- Swap heavy cream with half-and-half for a lighter sauce, but it may be less rich.
Storage
Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently on the stove over low heat to avoid curdling. Reheat the steak quickly in a hot skillet or microwave just until warmed through to keep it tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of steak for this recipe?
Yes, any steak cut will work, though tender cuts like ribeye, sirloin, or filet mignon yield the best texture and flavor.
Is it necessary to cook off the alcohol in the bourbon?
Simmering the bourbon allows most of the alcohol to cook off, leaving a rich flavor. If you prefer, let it reduce longer to ensure all alcohol is evaporated.
PrintBourbon Garlic Cream Steak Recipe
This Steak with Bourbon Garlic Cream Sauce recipe features a perfectly seared steak paired with a rich and flavorful bourbon garlic cream sauce, making it a sophisticated yet simple dish perfect for dinner any night of the week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
For the Steak
- 2 steaks (ribeye or sirloin), about 8 oz each
- Salt, to taste
- Black pepper, to taste
- 1 tbsp olive oil or vegetable oil
For the Bourbon Garlic Cream Sauce
- 1/4 cup bourbon whiskey
- 4 cloves garlic, minced
- 1 cup heavy cream
- Salt and black pepper, to taste
Instructions
- Season the Steaks: Pat the steaks dry with paper towels and generously season both sides with salt and black pepper.
- Sear the Steaks: Heat the olive oil in a heavy skillet over medium-high heat until shimmering. Add the steaks and sear for about 3-4 minutes per side for medium-rare, or longer to desired doneness. Remove steaks from skillet and let rest.
- Prepare the Bourbon Garlic Cream Sauce: In the same skillet, reduce heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
- Deglaze with Bourbon: Carefully pour in the bourbon to deglaze the pan, scraping up any browned bits from the bottom. Let simmer for 1-2 minutes until slightly reduced.
- Add Cream and Simmer: Pour in the heavy cream and stir well. Allow the sauce to simmer gently for 3-5 minutes until it thickens slightly. Season with salt and black pepper to taste.
- Serve: Place the rested steaks on plates and spoon the bourbon garlic cream sauce generously over the steaks. Serve immediately.
Notes
- Use a cast iron skillet or heavy pan for best sear and sauce development.
- Ensure the pan is not too hot when adding garlic to avoid burning its delicate flavor.
- For a non-alcohol version, substitute bourbon with beef broth and a splash of vanilla extract for flavor.
- Allow steaks to rest after cooking to retain juices.
- This sauce pairs well with mashed potatoes or steamed vegetables.
Keywords: steak recipe, bourbon sauce, garlic cream sauce, pan-seared steak, easy dinner
