Steak With Bourbon Infused Garlic Cream Sauce Recipe is a sophisticated yet surprisingly simple dish perfect for elevating weeknight dinners or impressing guests. This recipe offers a flavorful and luxurious meal that’s much more affordable than dining out, making it a great choice for any occasion.
Key Ingredients for Steak With Bourbon Infused Garlic Cream Sauce Recipe
For the Steak:
- 2 (6-8 ounce) boneless ribeye, sirloin, or New York strip steaks, about 1 to 1.5 inches thick
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Salt, to taste
- Freshly ground black pepper, to taste
For the Bourbon Infused Garlic Cream Sauce:
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup bourbon (choose a mid-range variety you enjoy drinking)
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
- Pinch of nutmeg (optional, but adds depth)
- Salt and freshly ground black pepper, to taste
How to Make Steak With Bourbon Infused Garlic Cream Sauce
Whipping up this Steak With Bourbon Infused Garlic Cream Sauce recipe is an absolute delight! In under 40 minutes, you’ll create a dish that’s both incredibly easy and profoundly satisfying, boasting a rich, creamy sauce that perfectly complements a beautifully seared steak.
Step-by-Step Instructions
Prepare the Steaks:
- Pat the steaks completely dry with paper towels. This is crucial for achieving a good sear.
- Generously season both sides of the steaks with salt and freshly ground black pepper. Don’t be shy with the seasoning!
Sear the Steaks:
- Heat the olive oil in a heavy-bottomed skillet (cast iron is ideal) over medium-high heat until it shimmers.
- Carefully place the seasoned steaks into the hot skillet.
- Sear for 3-5 minutes per side for medium-rare, adjusting time for your desired level of doneness (use a meat thermometer for accuracy: 130-135°F for medium-rare, 140-145°F for medium).
- During the last minute of cooking, add 1 tablespoon of butter to the skillet. As it melts, tilt the pan and spoon the melted butter over the steaks (this is called basting).
- Once cooked to your liking, remove the steaks from the skillet and place them on a plate or cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes. This resting period is vital for juicy steaks.
Make the Bourbon Infused Garlic Cream Sauce:
- In the same skillet (no need to wipe it out – those browned bits are flavor!), reduce the heat to medium. Add the 2 tablespoons of butter.
- Once the butter has melted, add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
- Carefully pour in the bourbon. Safety tip: If using a gas stove, stand back as it may flame up. Let it bubble and reduce by about half, scraping up any browned bits from the bottom of the pan, for about 1-2 minutes. This step cooks off the strong alcohol and leaves behind a wonderful, deep flavor.
- Pour in the heavy cream and bring to a gentle simmer. Stir constantly.
- Continue to simmer for about 3-5 minutes, or until the sauce has thickened enough to coat the back of a spoon.
- Stir in the grated Parmesan cheese and the pinch of nutmeg (if using). Cook until the cheese is melted and the sauce is smooth and creamy.
- Taste the sauce and season with salt and freshly ground black pepper as needed.
Serve:
- Place each rested steak on a plate.
- Spoon the generous amount of Bourbon Infused Garlic Cream Sauce over the top of each steak.
- Garnish with fresh chopped parsley, if desired. Serve immediately with your favorite side dishes.
Why You’ll Love This Steak With Bourbon Infused Garlic Cream Sauce
This Steak With Bourbon Infused Garlic Cream Sauce truly shines with its unbelievably rich and succulent steak, perfectly complemented by a velvety, bourbon-kissed garlic cream sauce. It’s a dish that feels incredibly decadent and restaurant-worthy, yet surprisingly kind to your wallet when you make it at home. The depth of flavor, from the warm embrace of the bourbon to the savory garlic and nutty Parmesan, creates a symphony in every bite, far surpassing a simple pan-seared steak.
Imagine recreating this culinary masterpiece in your own kitchen, enjoying the aroma filling your home as the sauce simmers. It’s a fantastic alternative to ordering expensive steak dinners out, offering that same luxurious experience without the hefty price tag. So go ahead, give this Steak With Bourbon Infused Garlic Cream Sauce recipe a try – your taste buds (and your budget) will thank you!
Storing and Reheating Tips
Storing Leftovers:
Allow the steak and sauce to cool completely before storing. Store the steak and sauce separately in airtight containers in the refrigerator. They will stay fresh for up to 2 days.
Reheating:
For the Steak: The best way to reheat steak to maintain its quality is to gently warm it in a skillet over low heat with a splash of water or broth to prevent it from drying out. Alternatively, you can reheat it in the oven at a low temperature (around 250°F) for about 10-15 minutes.
For the Sauce: Gently reheat the sauce in a small saucepan over low heat, stirring occasionally, until warmed through. You may need to add a tablespoon or two of milk or cream if the sauce has thickened too much. Combine the reheated steak and sauce just before serving.
Freezing:
While this dish is best enjoyed fresh, you can freeze components if needed. The steak can be frozen without the sauce for up to 2 months. Wrap it tightly in plastic wrap, then in aluminum foil. The cream sauce can also be frozen for up to 1 month, though the texture might change slightly upon thawing. Thaw frozen components in the refrigerator overnight before reheating.
Final Thoughts
This Steak With Bourbon Infused Garlic Cream Sauce recipe is a guaranteed winner, offering a taste of luxury without the fuss. It’s a truly delicious and impressive meal that’s surprisingly approachable for home cooks. Give it a go, and prepare to be amazed by the incredible flavors!
Steak With Bourbon Infused Garlic Cream Sauce Recipe
Ingredients
Equipment
Method
- Pat the steaks completely dry with paper towels. This is crucial for achieving a good sear.
- Generously season both sides of the steaks with salt and freshly ground black pepper. Don’t be shy with the seasoning!to taste Salt, to taste Freshly ground black pepper
- Heat the olive oil in a heavy-bottomed skillet (cast iron is ideal) over medium-high heat until it shimmers.1 tablespoon olive oil
- Carefully place the seasoned steaks into the hot skillet.2 boneless ribeye, sirloin, or New York strip steaks
- Sear for 3-5 minutes per side for medium-rare, adjusting time for your desired level of doneness (use a meat thermometer for accuracy: 130-135°F for medium-rare, 140-145°F for medium).
- During the last minute of cooking, add 1 tablespoon of butter to the skillet. As it melts, tilt the pan and spoon the melted butter over the steaks (this is called basting).1 tablespoon unsalted butter
- Once cooked to your liking, remove the steaks from the skillet and place them on a plate or cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes. This resting period is vital for juicy steaks.
- In the same skillet (no need to wipe it out – those browned bits are flavor!), reduce the heat to medium. Add the 2 tablespoons of butter.2 tablespoons unsalted butter
- Once the butter has melted, add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.4 cloves garlic
- Carefully pour in the bourbon. Safety tip: If using a gas stove, stand back as it may flame up. Let it bubble and reduce by about half, scraping up any browned bits from the bottom of the pan, for about 1-2 minutes. This step cooks off the strong alcohol and leaves behind a wonderful, deep flavor.1/4 cup bourbon
- Pour in the heavy cream and bring to a gentle simmer. Stir constantly.1 cup heavy cream
- Continue to simmer for about 3-5 minutes, or until the sauce has thickened enough to coat the back of a spoon.
- Stir in the grated Parmesan cheese and the pinch of nutmeg (if using). Cook until the cheese is melted and the sauce is smooth and creamy.1/4 cup Parmesan cheese, pinch nutmeg
- Taste the sauce and season with salt and freshly ground black pepper as needed.to taste Salt, to taste freshly ground black pepper
- Place each rested steak on a plate.2 boneless ribeye, sirloin, or New York strip steaks
- Spoon a generous amount of Bourbon Infused Garlic Cream Sauce over the top of each steak. Garnish with fresh chopped parsley, if desired. Serve immediately with your favorite side dishes.1 tablespoon fresh parsley
Notes
For the Sauce: Gently reheat the sauce in a small saucepan over low heat, stirring occasionally, until warmed through. You may need to add a tablespoon or two of milk or cream if the sauce has thickened too much. Combine the reheated steak and sauce just before serving. Freezing: While this dish is best enjoyed fresh, you can freeze components if needed. The steak can be frozen without the sauce for up to 2 months. Wrap it tightly in plastic wrap, then in aluminum foil. The cream sauce can also be frozen for up to 1 month, though the texture might change slightly upon thawing. Thaw frozen components in the refrigerator overnight before reheating.