I didn’t expect much when I walked into my cousin’s backyard cookout last summer—just the usual burgers, hot dogs, and paper plates wobbling in the breeze. But near the grill, I caught a whiff of something different. Smoky, rich, and oddly sweet. I followed the scent like a cartoon character and found my cousin hunched over a cast iron skillet, searing ribeye steaks and stirring a bubbling cream sauce laced with garlic and bourbon.
He waved me over and handed me a bite straight from the pan. The flavor stopped me in my tracks. The steak was perfectly crusted on the outside and pink in the middle, but the sauce—thick, silky, garlicky, with a bourbon heat that lingered—was the real star. It was the kind of taste you remember even when the night fades into a blur.
Later that week, I texted him for the recipe. He sent back a list of ingredients and a vague “just cook it until it looks right.” So I spent a few evenings refining it in my kitchen, adjusting the creaminess, balancing the heat, and adding a buttery finish that made it feel restaurant-worthy.
Now this steak with bourbon garlic cream sauce is a go-to when I want to impress without overcomplicating things. It’s bold, simple, and somehow still feels like a little backyard secret.
Short Description
A quick and flavor-packed dinner, Steak with Bourbon Garlic Cream Sauce features tender ribeye steaks seared to perfection and finished with a silky, garlicky bourbon cream sauce that’s bold, buttery, and restaurant-worthy—ready in under 30 minutes.
Key Ingredients
- 2 ribeye steaks (about 1 inch thick)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup bourbon
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
Tools Needed
- Heavy-bottom skillet or cast iron pan
- Tongs
- Measuring spoons and cups
- Cutting board and knife
- Small whisk or spoon for stirring sauce
- Paper towels (for patting steaks dry)
Cooking Instructions
Step 1: Season the Steaks
Pat the ribeyes dry with paper towels to help them sear well. Generously season both sides with salt and freshly ground pepper.
Step 2: Sear the Steaks
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the steaks. Cook for 3-4 minutes per side, depending on your preferred doneness. You’re looking for a rich brown crust. Transfer steaks to a plate and tent with foil to rest.
Step 3: Deglaze with Bourbon
Lower the heat slightly. Slowly pour the bourbon into the skillet—it will sizzle. Use a wooden spoon to scrape up any browned bits. Let it simmer for 1-2 minutes so the alcohol cooks off and flavor concentrates.
Step 4: Add Garlic
Stir in the minced garlic. Cook for about 1 minute, just until fragrant. Watch closely—don’t let it brown too much.
Step 5: Create the Cream Sauce
Pour in the heavy cream, Dijon mustard, and Worcestershire sauce. Stir until combined. Simmer gently for 3-5 minutes, until the sauce thickens slightly and coats the back of a spoon.
Step 6: Finish with Butter
Turn off the heat and add the butter. Stir until melted and smooth. Taste and adjust with salt or pepper if needed.
Step 7: Return Steaks & Serve
Return the ribeyes to the skillet. Spoon sauce over the top and warm for another 1-2 minutes. Garnish with freshly chopped parsley. Serve immediately.
Why You’ll Love This Recipe
– Rich, creamy sauce infused with garlic and bourbon
– Restaurant-quality results with simple ingredients
– Ready in under 30 minutes
– Perfect for date nights or special meals
– Flexible with sides—pairs with potatoes, greens, or grains
– Naturally gluten-free (just check your Dijon and Worcestershire)
Mistakes to Avoid & Solutions
1. Overcooking the steak
Use a meat thermometer—130°F for medium-rare. Remove from pan 5°F before target; it’ll rise while resting.
2. Adding bourbon over high heat
Reduce heat slightly before adding to avoid flare-ups. Always pour slowly and never directly from the bottle.
3. Curdled cream sauce
Keep the sauce at a gentle simmer. If it’s boiling too hard, reduce heat immediately and stir often.
4. Undersalting the sauce
Taste after the butter melts. Add a pinch of salt at a time until the flavor pops.
5. Sauce too thin
Let it simmer a bit longer or stir in a teaspoon of cornstarch mixed with cold water.
Serving and Pairing Suggestions
Serve it with: Mashed potatoes, roasted garlic cauliflower, or herbed rice pilaf
Perfect sides: Sautéed green beans, crispy Brussels sprouts, or a fresh arugula salad
Drink pairing: Bold red wines like cabernet sauvignon or a small-batch bourbon on the rocks
Presentation: Plate individually with sauce spooned on top or serve family-style in a large skillet
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: For best results, freeze the steak separately from the sauce (up to 1 month).
Reheat on stove: Gently warm the steak in a skillet over low heat, adding a splash of broth or water if needed.
Reheat sauce: Use low heat and stir constantly to prevent separating. Add a little cream to bring it back together.
FAQs
1. Can I use a different cut of steak?
Yes, sirloin or New York strip works well—just adjust cooking time based on thickness.
2. What if I don’t have bourbon?
Try brandy, whiskey, or even apple juice with a dash of smoked paprika for a no-alcohol version.
3. Is this dish keto-friendly?
Yes, it’s low in carbs—just pair with keto sides like cauliflower mash or sautéed greens.
4. Can I make the sauce ahead?
You can! Store it in the fridge up to 2 days. Reheat slowly, stirring often.
5. What if my sauce splits when reheating?
Add a splash of cream and whisk gently over low heat to bring it back together.
Tips & Tricks
– Let steaks come to room temp before cooking for even searing
– Always rest steaks after cooking to lock in juices
– Use a cast iron skillet for the best crust
– Deglaze with bourbon slowly to avoid steam burns
– Finish sauce with cold butter for that glossy, velvety finish
Recipe Variations
1. Mushroom Bourbon Cream Sauce
Sauté 1 cup sliced mushrooms after the garlic step. Proceed with cream and other ingredients for an earthy twist.
2. Peppercorn Bourbon Sauce
Add 1 tablespoon crushed black peppercorns with the garlic. Finish sauce as directed—adds spicy warmth.
3. Lighter Version
Use half-and-half instead of cream and reduce butter to 1 teaspoon. Sauce will be thinner but still flavorful.
4. Chicken Version
Swap ribeyes for boneless chicken breasts. Sear 6-7 minutes per side, then follow sauce steps as written.
5. Bacon-Infused Sauce
Cook 2 strips chopped bacon before steaks. Remove bacon, cook steaks in the fat, and add bacon back into the sauce for smoky crunch.
Final Thoughts
What started as a surprise bite at a casual backyard cookout has turned into one of my favorite dinner recipes. This steak with bourbon garlic cream sauce isn’t fussy or overdone—it’s just good food that hits all the right notes: seared, juicy beef, bold garlic, creamy richness, and a bourbon kick that makes it unforgettable. Serve it to friends or enjoy it solo—this dish brings that same backyard magic into your kitchen, no special occasion needed.
If you’re looking for something that says “you matter” without hours of prep, this dish is it. And once that sauce hits the pan, don’t be surprised if your whole kitchen goes quiet too.
Steak With Bourbon Garlic Cream Sauce
Ingredients
- 2 ribeye steaks about 1 inch thick
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup bourbon
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon butter
- Fresh parsley chopped (for garnish)
Instructions
- Pat the ribeyes dry with paper towels to help them sear well. Generously season both sides with salt and freshly ground pepper.
- Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the steaks. Cook for 3-4 minutes per side, depending on your preferred doneness. You’re looking for a rich brown crust. Transfer steaks to a plate and tent with foil to rest.
- Lower the heat slightly. Slowly pour the bourbon into the skillet—it will sizzle. Use a wooden spoon to scrape up any browned bits. Let it simmer for 1-2 minutes so the alcohol cooks off and flavor concentrates.
- Stir in the minced garlic. Cook for about 1 minute, just until fragrant. Watch closely—don’t let it brown too much.
- Pour in the heavy cream, Dijon mustard, and Worcestershire sauce. Stir until combined. Simmer gently for 3-5 minutes, until the sauce thickens slightly and coats the back of a spoon.
- Turn off the heat and add the butter. Stir until melted and smooth. Taste and adjust with salt or pepper if needed.
- Return the ribeyes to the skillet. Spoon sauce over the top and warm for another 1-2 minutes. Garnish with freshly chopped parsley. Serve immediately.
