Can I make steak with bourbon garlic cream sauce without alcohol?

Yes, you can substitute bourbon with beef broth, apple cider, or a mix of Worcestershire sauce and balsamic vinegar for a rich, alcohol-free flavor.

What’s the best steak cut for this recipe?

Ribeye is the top choice for flavor and tenderness, but New York strip, filet mignon, or sirloin are also excellent alternatives for bourbon garlic cream sauce.

Does the alcohol cook out of the bourbon cream sauce?

Yes, when the sauce simmers properly, most of the alcohol in the bourbon evaporates, leaving behind a sweet, rich flavor.

Can I use milk instead of heavy cream?

Whole milk can be used, but it results in a thinner sauce. For a creamier texture, use half-and-half or blend milk with cream cheese.

Steak with Bourbon Garlic Cream Sauce 2025

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

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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