Bourbon Steak with Haunted Garlic Cream Sauce for a Flavorful Meal (Print version)

Pan-seared steak with a smoky bourbon garlic cream sauce, finished with Parmesan, Dijon, and cayenne for a rich dinner.

# Ingredients:

For the steak

01 - 2 ribeye or New York strip steaks, about 1 inch thick, 10-12 oz (280-340 g) each
02 - 1 1/2 teaspoons kosher salt
03 - 1 teaspoon black pepper
04 - 1 tablespoon neutral oil
05 - 2 tablespoons unsalted butter
06 - 2 garlic cloves, smashed
07 - 2 sprigs rosemary or thyme

For the haunted garlic cream sauce

08 - 3 garlic cloves, finely minced
09 - 1/3 cup (80 ml) bourbon
10 - 3/4 cup (180 ml) heavy cream
11 - 1 tablespoon Dijon mustard
12 - 1 teaspoon Worcestershire sauce, gluten-free if needed
13 - 1/4 teaspoon cayenne pepper
14 - 1/4 teaspoon smoked paprika
15 - 1/4 cup (25 g) finely grated Parmesan cheese
16 - 1 tablespoon chopped fresh parsley

# Instructions:

01 - Pat the steaks dry with paper towels. Season both sides with salt and pepper, then let them sit at room temperature for 20 minutes while you measure the sauce ingredients.
02 - Heat the oil in a cast-iron skillet over medium-high heat until shimmering. Add the steaks and sear for 3-4 minutes per side for medium-rare, adjusting for thickness.
03 - Lower the heat to medium. Add butter, smashed garlic, and rosemary or thyme. Spoon the foaming butter over the steaks for 1 minute.
04 - Transfer the steaks to a cutting board and tent loosely with foil. Rest for 5-8 minutes while you make the sauce.
05 - Remove the skillet from the heat and carefully pour in the bourbon. Return to medium heat, scrape up the browned bits, and simmer for 2-3 minutes until reduced by about half.
06 - Add the minced garlic and cook for 30 seconds. Stir in heavy cream, Dijon, Worcestershire, cayenne, and smoked paprika. Simmer gently for 3-4 minutes, then stir in Parmesan until smooth.
07 - Slice the rested steaks across the grain. Spoon the haunted garlic cream sauce over the steak and finish with parsley.

# Good to know:

01 - Let the steak rest before slicing so the juices stay in the meat.
02 - For the smoothest sauce, keep the cream at a gentle simmer.
03 - Use an instant-read thermometer for thick steaks.

Back