Steak with Bourbon Garlic Sauce

This hearty steak with bourbon garlic cream sauce has become my dinner party signature dish. The haunting flavor combination creates an unforgettable dining experience where the richness of the steak perfectly complements the smoky, creamy sauce that coats every bite.

I first made this recipe during a Halloween dinner party last year, and my guests were so impressed they requested the recipe before even finishing their plates. Now it has become my go-to for special occasions year-round, not just spooky season celebrations.

Ingredients

• Ribeye or New York strip steaks: thick cut steaks offer the perfect texture and marbling for this recipe
• Olive oil: creates the perfect searing foundation for a beautiful crust
• Salt and pepper: generous seasoning brings out the natural beef flavors
• Butter: adds richness and helps create a beautiful sear
• Garlic cloves: smashed whole cloves infuse flavor without burning
• Fresh thyme or rosemary: optional but highly recommended for aromatic depth

• Bourbon: provides smoky caramel notes that transform an ordinary cream sauce
• Minced garlic: creates sharp flavor points throughout the smooth sauce
• Butter: creates silky texture and helps bloom the garlic flavors
• Heavy cream: provides the luxurious base for the sauce consistency
• Dijon mustard: adds subtle tanginess that balances the richness
• Worcestershire sauce: brings umami depth and complexity
• Cayenne pepper: adds the haunting kick that lingers pleasantly
• Parmesan cheese: thickens the sauce while adding savory notes
• Fresh parsley: brightens the finished dish with color and freshness

Step-by-Step Instructions

Prepare the Steaks:

Remove steaks from refrigerator 30 minutes before cooking to reach room temperature for even cooking. Pat them completely dry with paper towels to ensure a perfect sear. Season generously with salt and pepper on both sides, pressing the seasoning into the meat. Heat a cast iron skillet until it begins to smoke slightly, then add olive oil. Place steaks carefully away from you to avoid oil splatter, and resist moving them for at least 3 minutes to develop a proper crust. Flip once and cook another 3 4 minutes for medium rare. Add butter, smashed garlic cloves and herbs to the pan, tilting slightly to pool the butter and repeatedly spoon this aromatic butter over the steaks. Remove steaks to a warm plate and tent loosely with foil to rest.

Create the Bourbon Base:

Without cleaning the skillet, reduce heat to medium and add butter. Once melted, add minced garlic and cook until fragrant but not browned, about 1 minute. Stand back and carefully add bourbon to the hot pan where it will immediately begin to simmer and possibly flame briefly. Allow alcohol to cook off completely, approximately 2 minutes, while gently scraping the bottom of the pan to incorporate all the steak flavor bits into your sauce.

Develop the Cream Sauce:

Pour heavy cream into the skillet in a slow stream while whisking constantly. Add Dijon mustard, Worcestershire sauce, and cayenne pepper, stirring to fully incorporate. Allow sauce to simmer gently until it begins to thicken, about 3 4 minutes. The sauce should coat the back of a spoon but still flow slowly. Add Parmesan cheese and stir until completely melted and incorporated. Taste and adjust seasoning with salt and pepper as needed.

Serve with Flair:

Return any accumulated steak juices from the resting plate to the sauce and stir to incorporate. Place steaks on warm dinner plates and spoon the haunted bourbon garlic cream sauce generously over and around the meat. Sprinkle fresh chopped parsley over the top for color contrast and fresh flavor. Serve immediately while the sauce is still warm and flowing.

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My absolute favorite moment with this dish was when my bourbon loving father in law asked for the recipe after claiming he never enjoyed cream sauces. The haunting bourbon flavors completely won him over, and now it's his requested birthday dinner every year.

Perfecting Your Steak Temperature

Achieving the ideal steak doneness requires attention to internal temperature. For medium rare, aim for 130 135°F after resting. Medium would be 140 145°F, and medium well reaches 150 155°F. Remember that steak continues cooking during the resting period, typically rising another 5 degrees. I recommend using an instant read thermometer inserted into the thickest part for accuracy. The resting period is non negotiable as it allows juices to redistribute throughout the meat rather than spilling onto your plate when cut.

Bourbon Selection Matters

The bourbon you choose significantly impacts your final sauce flavor. Opt for a mid range bourbon with caramel and vanilla notes rather than very smoky or peaty varieties that might overwhelm the dish. Woodford Reserve or Buffalo Trace work beautifully in this recipe. If serving for Halloween or a themed dinner, consider brands with spookier names like Devils Cut or Bookers for thematic connection. Never use cooking bourbon as the flavors concentrate during reduction and quality makes a noticeable difference.

Elegant Serving Suggestions

This haunting steak dish pairs wonderfully with sides that complement rather than compete with the rich sauce. Creamy mashed potatoes provide the perfect canvas for capturing extra sauce. Roasted asparagus or green beans add color and textural contrast. For a truly impressive presentation, serve on warmed plates with the sauce poured tableside. A glass of the same bourbon used in cooking makes for a sophisticated pairing, or opt for a bold red wine like Cabernet Sauvignon or Malbec to stand up to the richness of both steak and sauce.

Recipe FAQs

→ What cut of steak works best for this dish?

Ribeye and New York strip steaks are ideal for this dish because of their excellent marbling and flavor. However, you can substitute with sirloin for a leaner option while still maintaining good flavor. Whatever cut you choose, aim for steaks about 1-inch thick for the best results.

→ Can I make this dish without alcohol?

Absolutely! You can substitute the bourbon with beef stock plus 1 teaspoon of vanilla extract and a splash of apple cider vinegar to mimic the complex flavors. This non-alcoholic version still creates a delicious sauce with depth of flavor.

→ How do I know when my steak is cooked to the right temperature?

For medium-rare (recommended for this dish), cook until the internal temperature reaches 135°F (57°C), then rest for 5 minutes. For medium, aim for 145°F (63°C). Using a meat thermometer is the most accurate method, but you can also use the finger test - medium-rare feels like pressing the base of your thumb when touching your middle finger.

→ What sides pair well with this steak dish?

Creamy mashed potatoes are perfect for soaking up the delicious sauce. Other excellent options include roasted vegetables (especially asparagus or Brussels sprouts), a simple green salad, or garlic bread. For a low-carb alternative, try cauliflower mash or sautéed mushrooms.

→ Can I prepare any components of this dish ahead of time?

While the steak is best cooked just before serving, you can prepare elements in advance. The sauce can be made up to 24 hours ahead and gently reheated. Just bring it to room temperature first, then warm slowly on low heat, adding a splash of cream if needed to restore the consistency.

→ How spicy is this dish with the cayenne pepper?

With 1/4 teaspoon of cayenne, the dish has a mild, pleasant warmth rather than significant heat. The cream and butter help mellow the spice. If you're sensitive to heat, start with just a pinch and adjust to taste. For spice lovers, you can increase to 1/2 teaspoon for more intensity.