Steak with Bourbon Garlic Cream Sauce Recipe, Easy American Dinner in 45 Minutes
Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 4 | Difficulty: Easy
Why you will love this: The sauce is incredibly flavorful and feels fancy, but the whole process is surprisingly simple. It’s the kind of meal that makes a regular Tuesday feel special.
You asked for a recipe that feels like a treat but isn’t a huge project, and this steak with bourbon garlic cream sauce recipe is exactly that. It’s my go-to when I want to impress without stressing. The sauce sounds complex, but it’s just a matter of building layers of flavor in the same pan you cook the steak in. It’s way easier than my attempt at fluffy Japanese souffle pancakes, I promise.
Honestly, the bourbon does something magical here. It’s not about a strong alcohol taste, it just adds a deep, warm sweetness that makes the garlic and cream sing. You get a fancy dinner and only one pan to wash. That’s a win in my book.
Key Facts About Steak with Bourbon Garlic Cream Sauce
- It takes just 45 minutes from start to finish.
- You only need one skillet for the entire recipe.
- The sauce uses 4 cloves of fresh garlic for the best flavor.
- Letting the steak rest for 5-10 minutes before slicing is non-negotiable for juicy meat.
- Any good drinking bourbon works, you don’t need an expensive bottle.
What You Need for Steak with Bourbon Garlic Cream Sauce
- Steaks: 4 boneless ribeyes or New York strips, about 1 to 1.5 inches thick.
- Kosher salt and black pepper.
- Oil: 1 tablespoon high-heat oil like avocado or canola.
- Butter: 2 tablespoons, divided.
- Garlic: 4 cloves, minced.
- Bourbon: 1/4 cup. I use a mid-shelf bottle like Buffalo Trace for cooking.
- Beef broth: 1/2 cup. Low-sodium is best.
- Heavy cream: 1/2 cup.
- Dijon mustard: 1 teaspoon.
- Fresh thyme: A few sprigs for garnish (optional but nice).
How to Make Steak with Bourbon Garlic Cream Sauce
Start by patting your steaks very dry with paper towels. This is the secret for a good sear. Season them generously on all sides with salt and pepper. Let them sit out for about 15 minutes to come closer to room temperature.
Heat your large skillet over medium-high heat. Add the oil. Once it’s shimmering hot, add the steaks. Don’t crowd the pan, cook in batches if needed. Sear for 4-5 minutes per side for medium-rare, or to your liking. Add 1 tablespoon of butter in the last minute, spooning it over the steaks. Transfer the steaks to a plate, tent with foil, and let them rest. Do not wash the pan.
Step 3: Make the Sauce
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the pan drippings. Add the minced garlic and cook for just about 30 seconds until fragrant. Please don’t let it burn. Off the heat, carefully pour in the bourbon. Return the pan to the heat and let it simmer for 1-2 minutes, scraping up all those delicious browned bits from the steak.
Step 4: Finish the Cream Sauce
Stir in the beef broth, heavy cream, and Dijon mustard. Let the sauce simmer gently for 5-7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Taste it. Season with a pinch of salt and pepper if needed. It should be rich, savory, and perfectly balanced.
Step 5: Serve
Slice your rested steaks against the grain. Plate them and spoon that luscious bourbon garlic cream sauce right over the top. Garnish with fresh thyme if you have it. It’s fantastic with mashed potatoes or a simple green salad. It has the same cozy, special-occasion vibe as a Moroccan chicken tagine, but ready in half the time.
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Tips for Perfect Steak with Bourbon Garlic Cream Sauce
Get the Pan Hot
This is non-negotiable for a good crust. Wait until the oil shimmers before adding the steak. A hot pan means less sticking and better flavor.
Let the Alcohol Cook Off
After you add the bourbon, let it bubble and reduce for a full minute or two. This cooks off the harsh alcohol taste and leaves just the good, caramelized flavor behind.
Rest Your Meat
I know it’s tempting to cut right in. Letting the steak rest for 5-10 minutes allows the juices to redistribute. If you skip this, all those delicious juices will end up on your plate, not in your steak. The same principle applies to keeping blueberry lemon ricotta pancakes fluffy, you gotta let things settle.
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Frequently Asked Questions
Can I make this sauce without alcohol?
Yes, you can. Simply omit the bourbon and use an extra 1/4 cup of beef broth. Add a tiny pinch of brown sugar to mimic some of the sweetness.
What’s the best cut of steak to use?
Ribeye and New York strip are my top choices for this recipe because they are well-marbled and flavorful. Filet mignon also works beautifully if you prefer a leaner cut.
How do I store and reheat leftovers?
Store the steak and sauce separately in airtight containers in the fridge for up to 3 days. Reheat the sauce gently in a saucepan over low heat. Reheat the steak in a warm oven or a skillet to avoid overcooking.
I really hope you love this one. It never fails to make dinner feel like an event. Let me know how it turns out for you.
Steak with Bourbon Garlic Cream Sauce
Ingredients
Method
- Pat the steaks dry with paper towels. Rub them with 1 tablespoon of olive oil, then season generously on both sides with salt and pepper. Let them sit at room temperature for 10-15 minutes while you preheat the grill.
- Preheat your grill to high heat (about 450-500°F). Place the steaks on the hot grill and cook for 4-5 minutes per side for medium-rare (135°F internal temperature), or adjust time for your preferred doneness. Remove the steaks from the grill, transfer to a plate, tent loosely with foil, and let rest for at least 10 minutes.
- While the steak rests, heat a large skillet over medium heat. Add the butter and remaining 1 tablespoon of olive oil. Once the butter melts, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Carefully pour the bourbon into the skillet. Let it simmer for 1-2 minutes, stirring to scrape up any browned bits from the bottom of the pan, until the alcohol smell mellows and the liquid reduces by about half.
- Reduce the heat to medium-low. Stir in the heavy cream, beef broth, Worcestershire sauce, Dijon mustard, and thyme. Bring the mixture to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
- Taste the sauce and season with salt and pepper as needed. If the sauce is too thick, you can thin it with a splash of additional beef broth or cream.
- Slice the rested steaks against the grain into 1/2-inch thick strips. Arrange the slices on plates or a platter. Generously drizzle the warm bourbon garlic cream sauce over the steak. Garnish with chopped parsley if desired, and serve immediately.
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If you made this Steak with Bourbon Garlic Cream Sauce, please leave a comment below and let me know how it turned out.
