Steak with Haunted Bourbon Garlic Cream Sauce Recipe
A succulent ribeye steak cooked to perfection and topped with a rich, creamy bourbon garlic sauce that infuses smoky sweetness and robust garlic flavor, finished with fresh parsley for a vibrant touch. Perfect for an impressive dinner, this American classic blends hearty flavors with a velvety texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 serving 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Steak
- 1 lb ribeye steak
- 1 tablespoon olive oil
- Salt and pepper to taste
Sauce
- 4 cloves garlic, minced
- 1/2 cup bourbon
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
Optional
- Pinch of red pepper flakes (for added spice)
Instructions
- Preheat and Prepare the Steak: Preheat your grill or skillet over medium-high heat to ensure a perfect sear. Rub the ribeye steak with olive oil and generously season both sides with salt and pepper to enhance its natural flavor.
- Cook the Steak: Place the steak on the hot grill or skillet, cooking for about 4-5 minutes per side for medium-rare. Adjust cooking time if you prefer your steak more or less done. Remove from heat and let rest for 5 minutes to redistribute juices, ensuring tenderness.
- Sauté the Garlic: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it, as burnt garlic can become bitter. This infuses the base oil with robust garlic flavor.
- Add Bourbon: Pour the bourbon carefully into the skillet, scraping up any flavorful browned bits from the bottom. Let it simmer for 2-3 minutes until it reduces slightly, releasing a rich, intoxicating aroma.
- Make the Cream Sauce: Stir in the heavy cream and Dijon mustard, allowing the sauce to simmer for about 5 minutes until it thickens into a luscious, velvety consistency that melds bourbon and garlic flavors beautifully.
- Serve the Dish: Slice the rested steak against the grain. Plate and generously drizzle the bourbon garlic cream sauce over the top. Garnish with chopped fresh parsley for color and a fresh flavor finish, and serve immediately.
Notes
- For a spicier sauce, add a pinch of red pepper flakes or cayenne pepper while simmering the sauce.
- Substitute ribeye with sirloin or filet mignon for different flavors and textures.
- To make the sauce alcohol-free, replace bourbon with beef broth and a splash of apple cider vinegar.
- Allow the steak to reach room temperature before cooking for even doneness.
- Use a meat thermometer to check for perfect doneness; 135°F is ideal for medium-rare.
- Let steak rest after cooking to retain juices and tenderness.
- Experiment with different mustards or fresh herbs like thyme or rosemary for flavor variations.
- Make sauce ahead and gently reheat before serving, adding cream or broth if too thick.
- Ensure Dijon mustard is gluten-free if catering for gluten-sensitive guests.
- Vegetarian option: use grilled portobello mushrooms instead of steak, topped with the same sauce.
Keywords: steak recipe, bourbon garlic sauce, ribeye steak, creamy sauce, dinner recipe, American cuisine, sautéed garlic, heavy cream sauce
