Description
This dish delivers a beautifully seared steak draped in a rich, smoky bourbon garlic cream sauce. It’s bold, savory, and indulgent — perfect for a special evening or when you’re simply craving something extraordinary.
Ingredients
Scale
- 2 thick-cut steaks (filet mignon, ribeye, or New York strip, about 6–8 oz each)
- Salt and freshly cracked black pepper, to taste
- 1 tbsp olive oil or avocado oil
- 2 tbsp unsalted butter (divided)
- 3 garlic cloves, minced
- 1/4 cup bourbon
- 3/4 cup heavy cream
- Fresh parsley or chives, for garnish
Instructions
- Pat the steaks dry and season generously with salt and pepper. Let rest at room temperature for 30 minutes.
- Heat a skillet over high heat with the oil. Sear steaks 3–5 minutes per side, depending on thickness and desired doneness.
- Add 1 tbsp butter during the last minute of cooking to baste. Remove steaks and let rest.
- Reduce heat to medium. Add remaining butter and garlic to the same pan. Sauté for 30 seconds until fragrant.
- Carefully add bourbon. Let it simmer and reduce for 1–2 minutes, scraping the pan.
- Stir in the heavy cream and bring to a gentle simmer. Cook for 3–5 minutes until slightly thickened.
- Taste and adjust seasoning. Return steaks to pan or plate and spoon sauce over them.
- Garnish with fresh parsley or chives and serve immediately.