Steak With Bourbon Garlic Cream Sauce
Tender steak paired with a rich bourbon garlic cream sauce creates a sophisticated and flavorful dish.
The creamy, savory sauce elevates the steak, making it a truly decadent meal.
Ingredients:
2 (8 oz) ribeye steaks
Salt and pepper to taste
2 tablespoons olive oil
3 tablespoons butter
4 cloves garlic, minced
1/2 cup bourbon whiskey
1 cup heavy cream
1/4 cup beef broth
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Steaks: Season both sides of the steaks with salt and pepper.
Set aside.
Cook the Steaks: In a large skillet, heat the olive oil over medium-high heat.
Add the steaks and cook for 4-5 minutes per side for medium-rare, or until cooked to your desired doneness.
Remove steaks from the skillet and set aside to rest.
Make the Sauce: In the same skillet, reduce the heat to medium and add the butter.
Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
Deglaze with Bourbon: Carefully add the bourbon to the skillet, stirring to deglaze the pan and incorporate the browned bits from the bottom.
Let it cook for about 2-3 minutes, allowing the alcohol to burn off.
Add Cream and Broth: Stir in the heavy cream, beef broth, Dijon mustard, and Worcestershire sauce.
Simmer the sauce for about 5 minutes, or until it thickens to your liking.
Serve: Slice the steaks and serve topped with the bourbon garlic cream sauce.
Garnish with chopped fresh parsley.
Prep Time: 10 mins
Total Time: 25 mins
Servings: 2
Here are some variations and tips to elevate your Steak with Bourbon Garlic Cream Sauce:
Variations:
Cut of Steak:
Ribeye: For a rich, flavorful experience with more marbling.
Filet Mignon: For a more tender and lean option.
New York Strip: For a balanced, juicy steak with a good fat-to-meat ratio.
Skirt or Flank Steak: For a more affordable option with great flavor, though a bit chewier.
Alcohol Substitutes:
Whiskey or Cognac: If you don’t have bourbon, these liquors provide a similar richness to the sauce.
Non-Alcoholic: For a non-alcoholic version, use beef broth with a splash of apple cider vinegar for depth and tang.
Herb and Spice Variations:
Fresh Herbs: Add fresh thyme, rosemary, or parsley to the sauce for an extra layer of flavor.
Spicy Kick: Add a pinch of cayenne pepper, smoked paprika, or a dash of hot sauce to give the sauce a mild heat.
Mustard: Add a teaspoon of Dijon mustard for a tangy twist and extra creaminess.
Cream Base Options:
Heavy Cream: The traditional choice for richness and velvety texture.
Half and Half or Whole Milk: For a lighter sauce, substitute heavy cream with these.
Dairy-Free Cream: Use coconut cream or almond milk for a dairy-free version, though the flavor will slightly change.
Bourbon Alternatives:
Maple Syrup: For a sweeter note, you can add a small drizzle of maple syrup, which pairs well with bourbon’s caramel undertones.
Honey or Brown Sugar: For added sweetness, a teaspoon of honey or brown sugar can enhance the flavor.
Tips:
Choosing the Right Bourbon: A sweeter bourbon will pair well with the garlic and cream, adding subtle caramel and vanilla notes to the sauce.
Flambé the Bourbon (Optional): To deepen the bourbon flavor and burn off more alcohol, carefully ignite the bourbon in the pan before adding the cream.
This enhances the dish but should be done with caution.
Sear the Steak: Ensure you sear the steak on high heat to get a nice caramelized crust. Let it rest before slicing to retain the juices.
Balancing the Sauce: If the bourbon flavor is too strong, balance it by adding a little more cream or broth. If the sauce is too thick, thin it out with a splash of beef broth or water.
Perfecting the Garlic Flavor: Sauté the garlic until fragrant and golden brown, but not burned. Overcooking the garlic can cause bitterness, which will affect the sauce’s taste.
Serving Suggestions:
Serve the steak and bourbon garlic cream sauce over mashed potatoes, roasted vegetables, or alongside a salad for a well-rounded meal.
Pair it with a rich red wine or bourbon-based cocktail to complement the flavors.
Storage:
Refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
The sauce may thicken when cold, so reheat gently with a splash of broth or cream to loosen it up.
Freezing: The cream sauce may not freeze well, as dairy tends to separate, but the steak itself can be frozen and reheated later.
To properly store Steak with Bourbon Garlic Cream Sauce, follow these steps to ensure it maintains its flavor and texture:
Storing in the Refrigerator:
Separate Steak and Sauce: For the best results, store the steak and bourbon garlic cream sauce separately.
This prevents the sauce from thickening too much on the steak.
Use Airtight Containers: Place the steak in one container and the sauce in another airtight container to maintain freshness.
Refrigeration Time: Both the steak and sauce can be stored in the refrigerator for up to 3 days.
Freezing Instructions:
Freeze Steak Separately: Steak freezes well and can be stored for up to 3 months in a freezer-safe container or zip-lock bag.
Make sure to label it with the date.
Avoid Freezing the Sauce: Cream-based sauces like bourbon garlic cream sauce don’t freeze well, as they tend to separate upon thawing.
However, if you must freeze it, add a bit of cornstarch or flour when reheating to help it recombine.
Label and Date: Always label and date your freezer containers for easy tracking.
Reheating:
Reheating the Steak:
Stovetop: Reheat the steak in a pan over medium-low heat with a little oil or butter to prevent it from drying out.
Oven: Wrap the steak in foil and reheat in a 250°F (120°C) oven until warmed through.
Reheating the Sauce:
Stovetop: Warm the sauce gently over low heat, stirring frequently to avoid curdling or separating. Add a splash of cream or broth to thin it if needed.
Microwave: Heat in short intervals (20-30 seconds), stirring between each to prevent uneven heating.
Tips:
Reheat Slowly: Cream-based sauces are sensitive to high heat, which can cause them to break or curdle. Heat gently and stir constantly for the best texture.
Freshen Up the Dish: If the sauce becomes too thick after refrigerating, add a small amount of broth, milk, or cream to restore its consistency before serving.