Steak With Bourbon Garlic Cream Sauce Recipe

If you’ve ever dreamed of sitting down to a restaurant-worthy meal right in your own kitchen, look no further than this Steak With Bourbon Garlic Cream Sauce. This dish is the perfect marriage of juicy, perfectly seared beef, a luscious sauce that’s equal parts savory and sophisticated, and just a hint of sweetness from the bourbon. Whether you’re celebrating a special occasion or simply treating yourself to something a little indulgent, every bite is pure, buttery bliss. Prepare for that first forkful to melt any stress away as you savor steak and sauce flavor that’s so much more than the sum of its parts.

Ingredients You’ll Need

There’s nothing complicated about the ingredients here—each one is chosen for maximum flavor and impact. Steak With Bourbon Garlic Cream Sauce shines with just a handful of kitchen staples and a couple of crowd-pleasing upgrades you might already have on hand.

• New York strip steak (12 oz. boneless): This cut is tender, juicy, and develops a gorgeous crust when seared; perfect for soaking up the rich sauce.
• Kosher salt (1 1/2 tsp. plus more): Salt is crucial for seasoning the steak inside and out—don’t hold back!
• Freshly ground black pepper (1/4 tsp. plus more): Adds a little peppery punch that carries through every bite.
• Neutral oil (2 Tbsp. divided): Go with canola, grapeseed, or vegetable oil for a high smoke point and to let the steak flavor shine.
• Cold unsalted butter (2 Tbsp.): Helps brown the steak and enriches the sauce with unbeatable silkiness.
• Garlic (6 cloves; 2 smashed, 4 finely chopped): The bold essence of garlic infuses both the steak and the sauce completely.
• Bourbon (1/4 cup): Splashing in bourbon adds sweetness, depth, and a little grown-up magic to the sauce.
• Low-sodium chicken broth (1/2 cup): Gives the sauce body and balances the richness without making it too salty.
• Heavy cream (1/4 cup): The secret to that dreamy, velvety sauce texture—don’t skip!

How to Make Steak With Bourbon Garlic Cream Sauce

Step 1: Preheat the Oven and Season the Steak

Start by arranging an oven rack in the center position and preheating to 350°F. Pat your steak bone-dry with paper towels—dry steak equals better browning! Lay it on a large baking sheet, then season both sides generously with kosher salt and black pepper. This isn’t just about flavor; the salt also helps build a delicious crust.

Step 2: Sear the Steak for a Deep, Delicious Crust

Heat half the oil in a large metal pan (skip the nonstick for this step) over medium-high. Once shimmering, lay the steak in the pan with its best-looking side down. Let it sizzle undisturbed for 2 to 3 minutes for that irresistible, caramelized crust that marks a truly awesome Steak With Bourbon Garlic Cream Sauce.

Step 3: Flip, Butter-Baste, and Brown All Sides

With tongs, turn the steak over and continue cooking until the second side is deeply browned—just about 1 to 2 minutes. Now turn the steak on its edge to brown the fat-cap, about a minute more. Add cold butter and crushed garlic to the pan; as the butter melts and foams, spoon it lovingly over the steak, letting the flavors soak in and the steak glisten.

Step 4: Finish in the Oven

Move the steak back to your baking sheet and pop it in the oven. Cook until it reaches your perfect doneness (aim for 125°F at the center for medium-rare), which should take 6 to 10 minutes. This gentle finish keeps the steak tender while the inside gets rosy and juicy.

Step 5: Reserve Pan Juices and Garlic

Transfer everything left in your pan to a heatproof bowl or cup to cool, including the beautifully browned crushed garlic. Don’t wipe out the pan—the flavorful bits stuck to the bottom are key for your sauce.

Step 6: Build That Signature Bourbon Garlic Cream Sauce

Return the pan to medium heat and add the remaining oil and chopped garlic, stirring until golden and fragrant (about 30 seconds to a minute). Stir in the bourbon, scraping up every last browned bit into the sauce and let it reduce by half—this draws out the sauce’s rich, toasty aroma. Add broth, cream, and the reserved garlic, stirring until the mixture thickens just enough to elegantly coat a spoon, about 5 to 8 minutes. Taste and add salt if needed, then remove from the heat to keep warm.

Step 7: Rest, Slice, and Sauce

Let your steak rest on a cutting board for 5 minutes so all those savory juices can redistribute. Slice thinly against the grain for maximum tenderness, transfer to a platter, and drizzle generously with that bourbon garlic cream sauce. Give it a shower of cracked black pepper, if you fancy, and bask in the applause.

How to Serve Steak With Bourbon Garlic Cream Sauce

Garnishes

To give your Steak With Bourbon Garlic Cream Sauce that extra pop, scatter fresh chopped parsley or chives over the sliced steak for a burst of color and herbal kick. A sprinkle of flaky sea salt just before serving amps up the flavor, while a few pink peppercorns add visual flair and a subtle bite.

Side Dishes

This dish was made to be paired with classic, comforting sides. Creamy mashed potatoes, roasted asparagus, or garlicky sautéed green beans are all fantastic choices. If you want to go big, serve it alongside truffle fries or a tangy arugula salad—the sauce is versatile enough to complement almost anything that strikes your fancy.

Creative Ways to Present

Elevate your Steak With Bourbon Garlic Cream Sauce by slicing the steak into elegant strips and fanning them on a platter. Serve with the sauce in a warm gravy boat on the side for dramatic tableside pouring. For a bistro vibe, nestle the steak over a toasted sourdough slice, or serve it family-style for a laid-back (but still stunning) presentation.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extras, transfer steak and sauce to airtight containers once cooled. The steak keeps best if sliced only when serving—otherwise, store it whole to trap in more juiciness and prevent drying out.

Freezing

While Steak With Bourbon Garlic Cream Sauce is at its dreamy best fresh, you can freeze any leftover cooked steak (wrap tightly to ward off freezer burn). The sauce can be frozen separately in a freezer-safe container, but note the cream may separate slightly—just whisk it back together when reheating.

Reheating

Warm steak slices gently in a low oven (about 250°F), just until heated through; for best results, cover with foil to trap moisture. Reheat the sauce over low heat, stirring constantly—if it thickens too much, thin with a little splash of broth or cream until silky again.

FAQs

Can I use a different cut of steak?

Absolutely! Ribeye or filet mignon both work beautifully for Steak With Bourbon Garlic Cream Sauce. Just watch the timing—thicker or thinner steaks will need adjustments for doneness.

What can I substitute for bourbon?

If you prefer not to use bourbon, you can substitute with brandy, whiskey, or simply increase the broth and add a splash of Worcestershire or apple juice for depth and sweetness.

How do I avoid overcooking the steak?

Use an instant-read thermometer to check doneness, and remember that carryover cooking will raise the temperature a bit as the steak rests. Pull it a few degrees before your target and let it finish gently off the heat.

Can I make the sauce ahead?

Yes! You can prepare the bourbon garlic cream sauce a day in advance, then gently reheat while stirring before serving. Add a splash of cream if needed to restore its velvety consistency.

Is it safe to flambé the bourbon?

If you’re feeling bold and skilled, you can carefully flambé for added showmanship and to burn off more alcohol—just always use caution, keep a lid nearby, and work away from overhead cabinets or anything flammable.

Final Thoughts

Dive in and treat yourself to Steak With Bourbon Garlic Cream Sauce soon—this is the kind of dish you’ll want to make again and again! The sauce has just the right mix of savory, sweet, and rich to make you feel like you’re dining out at a fantastic steakhouse, all from the comfort of your own kitchen. If you’re looking to impress, or just searching for another reason to celebrate life’s great flavors, this steak is your new favorite indulgence.

Print