Name: Steak with Haunted Bourbon Garlic Cream Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb ribeye steak; 1 tablespoon olive oil; Salt and pepper to taste; 4 cloves garlic, minced; 1/2 cup bourbon; 1 cup heavy cream; 1 tablespoon Dijon mustard; 1 tablespoon fresh parsley, chopped; Pinch of red pepper flakes (for added spice)

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Introduction

Steak with Haunted Bourbon Garlic Cream Sauce is a luscious dish that brings together a perfectly seared ribeye and a rich, velvety sauce. The bourbon adds a smoky sweetness, while garlic and cream create a mouthwatering combination that elevates this classic steak dinner. It’s sure to impress both guests and family alike.

Four thick, round grilled steaks with a brown, slightly charred outer layer sit close together on a white plate. Each steak is topped with a smooth, creamy light beige sauce speckled with small green herb pieces. The sauce pools beneath the steaks, spreading out over the plate and also sprinkled with herbs. The texture of the steaks looks juicy and tender, with the sauce slightly glossy. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ribeye steak
1 tablespoon olive oil
Salt and pepper to taste
4 cloves garlic, minced
1/2 cup bourbon
1 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, chopped

Instructions

Step 1: Preheat your grill or skillet over medium-high heat. Rub the steak with olive oil and season generously with salt and pepper on both sides.
Step 2: Cook the steak for about 4-5 minutes on each side for medium-rare, or adjust the time to your preferred doneness. Remove from heat and let rest for 5 minutes to redistribute the juices.
Step 3: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
Step 4: Carefully pour in the bourbon, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly reduced.
Step 5: Stir in the heavy cream and Dijon mustard. Allow the sauce to simmer for another 5 minutes until it thickens and becomes creamy.
Step 6: Slice the rested steak against the grain and plate it. Drizzle generously with the bourbon garlic cream sauce and garnish with fresh parsley before serving.

Tips & Variations

Let the steak come to room temperature before cooking for more even cooking.
Use a meat thermometer to check doneness; 135°F is ideal for medium-rare.
For a spicier sauce, add a pinch of red pepper flakes or cayenne pepper while simmering.
Substitute ribeye with sirloin or filet mignon for different textures and flavors.
Add sautéed mushrooms with the garlic for an earthy twist.
Try fresh herbs like thyme or rosemary in the sauce for added depth.
Use gluten-free Dijon mustard to make this dish gluten-free.
For a vegetarian version, replace the steak with grilled portobello mushrooms.

Storage

Store leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of cream or broth if the sauce thickens too much. For best texture, reheat just until warmed through.

How to Serve

Four thick, round pieces of grilled steak with a dark brown, charred crust are arranged evenly on a simple white plate, each topped with a smooth, creamy beige sauce lightly speckled with black pepper and fresh green chopped herbs. The sauce pools softly around the steak pieces, spreading across the plate’s base. The surface beneath the plate is a white marbled texture, adding a clean and elegant touch to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! Ribeye is preferred for its marbling and tenderness, but sirloin or filet mignon also work well and offer different flavors and textures.

Is the bourbon necessary for the sauce?

The bourbon adds rich, smoky sweetness that defines the sauce’s flavor. If you prefer to avoid alcohol, substitute with beef broth and a splash of apple cider vinegar for similar depth.