Juicy Steak With Bourbon Garlic Cream Sauce Recipe

Succulent, pan-seared steaks smothered in a luxurious sauce of bourbon, garlic, and cream—ready in 20 minutes! Perfect for date nights or impressing dinner guests with minimal effort.

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins
Calories: ~650 per serving | Servings: 2

Ingredients

For the Steaks:

• 2 steaks (ribeye or New York strip, 1-inch thick)
• Salt and pepper
• 2 tbsp olive oil

For the Bourbon Garlic Cream Sauce:

• 3 cloves garlic, minced
• ¼ cup bourbon
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tbsp butter
• Salt and pepper (to taste)

Instructions

1. Cook the Steaks

• Pat steaks dry and season generously with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Sear steaks for 4–5 minutes per side for medium-rare (adjust time for desired doneness).
• Transfer steaks to a plate, tent with foil, and let rest.

2. Make the Sauce

• In the same skillet, sauté garlic for 1 minute over medium heat until fragrant.
• Deglaze: Carefully pour in bourbon. Simmer 2 minutes to burn off alcohol.
• Stir in cream, Dijon mustard, Worcestershire sauce, and thyme. Simmer 5 minutes until slightly thickened.
• Finish with butter, stirring until melted. Taste and adjust salt/pepper.

3. Serve

• Slice steaks (optional) and drizzle with warm sauce.

Pro Tips

• Rest the steak: Letting it sit ensures juices redistribute for maximum tenderness.
• Bourbon substitute: Use beef broth + 1 tsp maple syrup if avoiding alcohol.
• Cream swap: Half-and-half works, but sauce will be thinner.

Pairing Ideas

• Serve with mashed potatoes, roasted asparagus, or crusty bread to soak up the sauce.
• Pair with a bold red wine like Cabernet Sauvignon or a smoky bourbon cocktail.

Variations

• Herb twist: Replace thyme with rosemary or sage.
• Spicy kick: Add a pinch of red pepper flakes to the sauce.
• Mushroom upgrade: Sauté ½ cup sliced mushrooms with the garlic.

Storage

• Fridge: Store leftover sauce in an airtight container for 3 days. Reheat gently on the stove.
• Steaks: Best enjoyed fresh, but cooked steak keeps for 2 days in the fridge.

Indulge in this restaurant-quality dish that’s rich, savory, and utterly unforgettable!