Here’s a bold and indulgent dish that’s perfect for a date night or upscale dinner at home:
🥩 Steak with Bourbon Garlic Cream Sauce
Perfectly seared steak served with a rich, velvety sauce made from garlic, cream, and a splash of bourbon — this dish balances deep, smoky flavor with a silky finish that complements any cut of beef.
🧾 Ingredients (Serves 2)
For the Steak:
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2 steaks (ribeye, NY strip, filet mignon, or sirloin), about 1-inch thick
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Salt and freshly ground black pepper
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1–2 tbsp olive oil or butter
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Optional: fresh rosemary or thyme sprigs for basting
For the Bourbon Garlic Cream Sauce:
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2 tbsp unsalted butter
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4 cloves garlic, minced
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¼ cup bourbon (good quality, but doesn’t need to be expensive)
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½ cup beef broth
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¾ cup heavy cream
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1 tsp Dijon mustard (optional for depth)
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Salt and black pepper, to taste
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Pinch of crushed red pepper flakes (optional)
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Optional: grated Parmesan for extra richness
🔥 Instructions
1. Prepare the Steak
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Let steaks sit at room temperature for 20–30 minutes before cooking.
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Pat dry and season generously with salt and pepper.
2. Sear the Steaks
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Heat a cast iron skillet over high heat until very hot.
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Add oil and sear steaks for 2–4 minutes per side (depending on thickness and desired doneness).
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Add butter and optional herbs to the pan in the last minute and baste the steak.
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Remove steaks and tent with foil to rest while making the sauce.
3. Make the Bourbon Garlic Cream Sauce
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In the same skillet (lower heat to medium), melt 2 tbsp butter.
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Add minced garlic and sauté until fragrant (about 30 seconds — do not burn).
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Carefully pour in the bourbon (stand back — it may flame briefly). Scrape up any browned bits.
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Let it reduce by half (1–2 minutes), then add the beef broth and simmer another 2 minutes.
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Stir in cream and mustard (if using). Simmer until thickened enough to coat a spoon — about 3–5 minutes.
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Season with salt, pepper, and a pinch of red pepper flakes if desired.
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Optional: Stir in a tablespoon of grated Parmesan at the end for extra body.
4. Serve
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Spoon sauce over rested steaks.
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Garnish with fresh herbs (parsley or thyme).
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Serve immediately with your favorite sides.
🍽️ Serving Ideas:
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Sides: Garlic mashed potatoes, roasted Brussels sprouts, sautéed green beans, or grilled asparagus
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Pair with: A full-bodied red wine (Cabernet, Malbec) or — for fun — a bourbon-based cocktail
✅ Tips:
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If you prefer the sauce thicker, simmer longer or add a cornstarch slurry (½ tsp cornstarch + 1 tbsp cold water).
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Don’t skip the steak resting step — it keeps the meat juicy.
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Deglazing with bourbon adds flavor, but it can be substituted with brandy or beef broth if needed (though it won’t have the same smoky edge).
Would you like this recipe tailored for grilling or made into a steak pasta dish with the same sauce?
