Ingredients
| Steak (ribeye or filet mignon) | 2 (8-ounce) cuts |
| Bourbon | 1/4 cup |
| Garlic (minced) | 4 cloves |
| Heavy cream | 1 cup |
| Butter | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (chopped) | For garnish |
Instructions
Instructions
Prepare the Steak:
Pat the steaks dry with a paper towel and season generously with salt and pepper on both sides. Let them sit at room temperature for 30 minutes.
Heat a cast-iron skillet over medium-high heat. Add olive oil and 1 tablespoon of butter.
Sear the steaks for 3-4 minutes per side for medium-rare, or until they reach your desired doneness (135°F for medium-rare).
Remove the steaks from the pan and let them rest on a cutting board for 5-10 minutes.
Make the Bourbon Garlic Cream Sauce:
In the same skillet, add the remaining 1 tablespoon of butter and minced garlic. Cook for 1-2 minutes until fragrant.
Carefully pour in the bourbon (stand back—it may flame up!) and use a wooden spoon to scrape up any browned bits from the pan. Let it simmer for 2-3 minutes to reduce slightly.
Add the heavy cream and stir to combine. Let the sauce simmer for 5-7 minutes, or until it thickens slightly. Season with salt and pepper to taste.
Serve:
Slice the rested steak against the grain and place it on a serving platter.
Drizzle the bourbon garlic cream sauce over the steak or serve it on the side. Garnish with chopped parsley.
Notes
Bourbon Substitute: If you don’t have bourbon, you can use whiskey or brandy.
Sauce Consistency: If the sauce is too thick, add a splash of cream or broth. If it’s too thin, let it simmer longer or add a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water).
Steak Doneness: Use a meat thermometer for accuracy: 135°F for medium-rare, 145°F for medium, 160°F for well-done.
Bourbon Substitute: If you don’t have bourbon, you can use whiskey or brandy.
Sauce Consistency: If the sauce is too thick, add a splash of cream or broth. If it’s too thin, let it simmer longer or add a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water).
Steak Doneness: Use a meat thermometer for accuracy: 135°F for medium-rare, 145°F for medium, 160°F for well-done.
Bourbon Substitute: If you don’t have bourbon, you can use whiskey or brandy.
Sauce Consistency: If the sauce is too thick, add a splash of cream or broth. If it’s too thin, let it simmer longer or add a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water).
Steak Doneness: Use a meat thermometer for accuracy: 135°F for medium-rare, 145°F for medium, 160°F for well-done.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 steak + 1/2 cup sauce
- Calories: 650
- Sugar: 2g
- Sodium: 400mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 180mg