Steak with ‘Haunted’ Bourbon Garlic Cream Sauce
Make a restaurant-worthy steak dinner at home! This recipe features pan-seared ribeye or New York strip steaks topped with a rich, ‘haunted’ bourbon garlic cream sauce with Parmesan and a touch of cayenne.
Ingredients
(Based on 1x column, serves 2)
For the Steak:
- ▢ 2 ribeye or New York strip steaks (about 1 inch thick each)
- ▢ 2 tablespoons olive oil
- ▢ Salt and pepper to taste
- ▢ 2 tablespoons butter
- ▢ 2 garlic cloves, smashed
- ▢ Fresh thyme or rosemary sprigs (optional)
For the Haunted Bourbon Garlic Cream Sauce:
- ▢ 1 tablespoon butter
- ▢ 3 garlic cloves, minced
- ▢ 1/4 cup bourbon
- ▢ 1 cup heavy cream
- ▢ 1 tablespoon Dijon mustard
- ▢ 1 teaspoon Worcestershire sauce
- ▢ 1/4 teaspoon cayenne pepper (or more/less to taste)
- ▢ Salt and pepper to taste
- ▢ 1/4 cup grated Parmesan cheese
Garnish:
- ▢ Fresh parsley, chopped
Instructions
1. Prepare and Season the Steak:
- Remove steaks from the refrigerator about 30-60 minutes before cooking to allow them to come closer to room temperature (helps with even cooking).
- Pat the steaks completely dry with paper towels. This is crucial for achieving a good sear.
- Season the steaks generously on all sides with salt and freshly ground black pepper.
2. Sear the Steak:
- Heat a large cast-iron skillet (or other heavy skillet) over medium-high heat until very hot.
- Add the olive oil to the hot skillet.
- Carefully place the seasoned steaks in the skillet. Sear for 3-4 minutes on the first side without moving them, until a deep brown crust forms.
3. Baste and Finish Cooking Steak:
- Flip the steaks using tongs.
- Add the 2 tablespoons of butter, the 2 smashed garlic cloves, and the optional fresh herb sprigs (thyme/rosemary) to the skillet.
- As the butter melts, tilt the pan and use a large spoon to continuously spoon the melted butter mixture over the steaks for about 1 minute.
- Continue cooking the second side for another 2-4 minutes for medium-rare (internal temperature 130-135°F), or longer for desired doneness. Use a meat thermometer for accuracy.
4. Rest the Steak:
- Remove the steaks from the skillet and transfer them to a clean plate or cutting board.
- Loosely tent the steaks with aluminum foil and let them rest for at least 5-10 minutes while you make the sauce. Resting is essential for juicy steak.
5. Make the Haunted Bourbon Garlic Cream Sauce:
- Pour off any excess fat from the skillet, leaving the flavorful browned bits (fond) and about 1 tablespoon of drippings if possible. Reduce the heat to medium.
- Add the 1 tablespoon of butter to the skillet. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant, stirring constantly. Do not burn the garlic.
- Carefully pour the bourbon into the skillet. (If comfortable and safe, you can tilt the pan slightly to flambé, letting the flames burn off quickly. Otherwise, simply proceed). Let the bourbon simmer for 1-2 minutes, scraping the bottom of the pan to lift the fond, allowing the alcohol to cook off and the liquid to reduce slightly.
6. Add Cream and Seasonings:
- Stir in the heavy cream, Dijon mustard, Worcestershire sauce, cayenne pepper, salt, and pepper.
- Bring the sauce to a gentle simmer and let it cook, stirring occasionally, until it thickens slightly, about 3-4 minutes.
7. Add Parmesan and Finish Sauce:
- Remove the skillet from the heat (or keep on very low). Stir in the grated Parmesan cheese until it melts smoothly into the sauce.
- Taste the sauce and adjust seasoning (salt, pepper, cayenne) if needed.
8. Serve:
- Slice the rested steaks against the grain, if desired, or serve whole.
- Pour the warm Haunted Bourbon Garlic Cream Sauce generously over the steaks.
- Garnish with fresh chopped parsley. Serve immediately with your favorite sides.