Description
Juicy steak topped with a rich bourbon garlic cream sauce for a restaurant-worthy meal at home. Perfect for date nights or cozy dinners.
Ingredients
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2 ribeye or New York strip steaks (about 1 inch thick)
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2 tablespoons olive oil
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Salt and black pepper to taste
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2 tablespoons butter, divided
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4 cloves garlic, minced
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1/2 cup bourbon
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1 cup heavy cream
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Fresh parsley or thyme, for garnish (optional)
Instructions
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Pat steaks dry, rub with olive oil, and season with salt and pepper. Let rest at room temperature for 20 minutes.
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Heat a cast iron skillet over high heat. Sear steaks for 3–4 minutes per side, or until desired doneness. Remove and tent with foil to rest.
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In the same pan, melt 1 tablespoon butter and sauté garlic until fragrant, about 1 minute.
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Add bourbon carefully, simmer until reduced by half and alcohol cooks off.
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Stir in heavy cream and simmer 4–5 minutes until thickened. Season with salt and pepper.
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Whisk in the remaining butter for extra richness. Spoon sauce over rested steaks and garnish with herbs.
Notes
For medium-rare steak, aim for 130°F internal temperature. Store leftovers in the fridge for up to 3 days. Reheat gently to keep the sauce smooth. Pair with mashed potatoes, roasted vegetables, or pasta.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American