Description
Juicy seared steak topped with a rich, velvety bourbon garlic cream sauce. This steakhouse-quality dinner comes together quickly in one pan perfect for date night or special occasions.
Ingredients
Scale
- 2 ribeye or NY strip steaks (1-inch thick)
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp butter
- 4 garlic cloves, minced (or roasted)
- ¼ cup bourbon
- 1 cup heavy cream
- ¼ cup broth (optional, for thinning)
- ½ tsp Dijon mustard (optional)
- ½ cup grated Parmesan
- Salt and pepper, to taste
- Chopped parsley or thyme, for garnish
Instructions
- Bring steaks to room temperature. Season generously with salt and pepper.
- Heat olive oil in a cast iron or heavy skillet over medium-high heat. Sear steaks for 3–4 minutes per side for medium-rare. Add butter in the final minute, spooning over the steaks. Remove and rest.
- Reduce heat to medium. In the same skillet, melt butter and sauté garlic until fragrant (1–2 mins).
- Deglaze the pan with bourbon. Simmer until reduced by half (2–3 mins).
- Stir in cream, Dijon, and Parmesan. Simmer until thickened (4–5 mins). Add broth to loosen if needed. Season to taste.
- Slice steak and pour sauce over top. Garnish and serve hot.
Notes
Use roasted garlic for a sweeter, mellow flavor.
Always rest your steak before slicing to retain juices.
Sauce can be made ahead and reheated gently over low heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Sear / Skillet
- Cuisine: American Steakhouse
Nutrition
- Serving Size: 1 steak + sauce
- Calories: 585
- Sugar: 1g
- Sodium: 620mg
- Fat: 46g
- Saturated Fat: 23g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 41g
- Cholesterol: 155mg