Description
This decadent steak recipe features a perfectly seared filet mignon, ribeye, or strip steak topped with a rich and flavorful haunted bourbon garlic cream sauce. The sauce combines the warmth of bourbon with aromatic garlic and creamy heavy cream, creating an indulgent finish that’s sure to impress. Ready in just 30 minutes, this dish is ideal for a special dinner or when you want to elevate a classic steak meal.
Ingredients
Scale
Steak
- 2 steaks (filet mignon, ribeye, or strip steak), about 6-8 oz each
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
Bourbon Garlic Cream Sauce
- 3 cloves garlic, minced
- 1/4 cup bourbon
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard (optional)
- Fresh parsley or thyme, chopped, for garnish
Instructions
- Prep and Season: Pat the steaks dry thoroughly with paper towels to ensure a good sear. Generously season both sides with salt and freshly ground black pepper. Let the steaks rest at room temperature for 15-20 minutes to promote even cooking.
- Sear the Steaks: Heat olive oil in a skillet over medium-high heat until shimmering. Place the steaks in the skillet and sear for 3-4 minutes on each side without moving them to develop a golden-brown crust. During the last minute of searing, add 1 tablespoon of butter and baste the steaks by spooning the melted butter over them. Once seared, remove steaks from the skillet and tent with foil to keep warm and rest.
- Cook Garlic: Reduce the skillet heat to medium-low. Add the remaining 1 tablespoon of butter and the minced garlic. Sauté the garlic gently, stirring frequently, until it turns golden and fragrant, about 1-2 minutes. Be careful not to burn the garlic.
- Add Bourbon: Remove the skillet from the heat and carefully pour in the bourbon. Return the skillet to the heat and flambé the bourbon by igniting it with a long lighter or match, allowing the flames to burn off the alcohol. Let the sauce reduce for 1-2 minutes, stirring occasionally.
- Make Cream Sauce: Stir in the heavy cream, bringing the mixture to a gentle simmer. Allow the sauce to thicken slightly for 2-3 minutes while stirring. If desired, whisk in the Dijon mustard for added depth and tanginess.
- Combine: Return the rested steaks to the skillet. Spoon the bourbon garlic cream sauce over the top and let everything simmer together for 1 more minute to meld the flavors. Garnish with freshly chopped parsley or thyme before serving.
Notes
- Use a cast iron skillet for the best sear and even heat distribution.
- Be cautious when flambéing; keep a lid nearby to smother flames if needed.
- Dijon mustard is optional but adds a nice tangy balance to the cream sauce.
- Allow steaks to rest before serving to retain juices.
- For a thicker sauce, reduce the cream a bit longer or add a small slurry of cornstarch and water.
