Steak with Ghostly Bourbon Garlic Cream Sauce
A quick and delicious recipe for steak elevated with a ghostly bourbon garlic cream sauce, making an ordinary dinner extraordinary.
Ingredients
Main Ingredients
- 2 pieces ribeye steaks (1-inch thick) Substitute with sirloin or tenderloin if desired.
- 1/4 cup bourbon Can substitute with a quality whiskey.
- 1 cup heavy cream Can use half-and-half for a lighter option.
- 4 cloves garlic, minced Consider using roasted garlic for a sweeter flavor.
- 4 tablespoons unsalted butter For better control over saltiness.
- 2 tablespoons olive oil Can substitute with any neutral oil.
- Salt and pepper To taste.
- Fresh parsley For garnish or use thyme for an earthy twist.
Instructions
Preparation
- Take the steaks out of the refrigerator 30 minutes before cooking to let them reach room temperature.
- Pat the steaks dry using a paper towel and season generously with salt and pepper on both sides.
Cooking
- In a large skillet, heat the olive oil over medium-high heat.
- Once hot, add the steaks and sear each side for about 4-5 minutes, until a rich, brown crust forms.
- Remove the steaks from the pan and set aside to rest.
- In the same skillet, reduce the heat to medium and add the butter, letting it melt.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Carefully pour in the bourbon, stirring to scrape up any flavorful bits stuck to the pan and cook for 2-3 minutes until slightly reduced.
- Add the heavy cream, stirring constantly until it thickens, about 3-4 minutes.
- Adjust seasoning with salt and pepper as needed.
- Return the steaks to the pan to warm through and spoon the ghostly bourbon garlic cream sauce over the steaks.
- Garnish with fresh parsley before serving.
Notes
If you have leftovers, store the steak and sauce separately in airtight containers. Reheat over low heat on the stove to prevent drying out.