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Steak with Haunted Bourbon Garlic Cream Sauce

Indulge in juicy ribeye steaks topped with a creamy, aromatic bourbon garlic sauce for a truly memorable dining experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces ribeye steaks (about 1-inch thick) Incredibly juicy and flavorful.
  • Salt and pepper, to taste To elevate the natural taste.
  • 2 tablespoons olive oil For searing the steaks.
For the Cream Sauce
  • 1/4 cup bourbon Adds warmth and flavor to the sauce.
  • 4 cloves garlic, minced Infuses the dish with aroma.
  • 1 cup heavy cream Key to a luxurious sauce.
  • 1 tablespoon Dijon mustard Adds a zesty kick.
  • 1 tablespoon Worcestershire sauce Provides umami and depth.
  • 1 teaspoon fresh thyme, chopped Brings earthy freshness.
  • Fresh parsley, for garnish Adds color and freshness.

Method
 

Preparation
  1. Season the ribeye steaks generously with salt and pepper on both sides. Let them sit for about 30 minutes.
Cooking the Steaks
  1. Heat a large skillet over medium-high heat and add the olive oil.
  2. Sear the seasoned steaks for 4-5 minutes on each side until they reach your desired doneness.
  3. Remove the steaks from the skillet and let them rest.
Making the Sauce
  1. In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 1-2 minutes.
  2. Carefully add the bourbon, scraping up any browned bits from the bottom. Allow it to simmer for 2-3 minutes.
  3. Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and fresh thyme. Simmer for another 3-5 minutes until thickened.
Final Assembly
  1. Return the rested steaks to the skillet and spoon the sauce over them.
  2. Plate the steaks, garnishing with fresh parsley, and serve hot.

Notes

Allow your steak to rest after cooking for juicy results. You can substitute the bourbon with chicken broth for a non-alcoholic version. Leftovers can be stored in the fridge for up to 3 days.