Steak with Haunted Bourbon Garlic Cream Sauce Recipe
This recipe features a juicy ribeye steak cooked to perfection and topped with a rich, flavorful haunted bourbon garlic cream sauce. The sauce combines the smoky sweetness of bourbon with creamy heavy cream, Dijon mustard, and aromatic garlic, making it an indulgent and elegant dish perfect for a special dinner or weekend treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 serving 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Steak
- 1 lb ribeye steak
- 1 tablespoon olive oil
- Salt and pepper to taste
Sauce
- 4 cloves garlic, minced
- 1/2 cup bourbon
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the Steak: Preheat your grill or skillet over medium-high heat. Rub the ribeye steak with olive oil and season generously with salt and pepper to enhance flavor and create a nice crust.
- Cook the Steak: Place the steak on the hot grill or skillet and cook for about 4-5 minutes per side for medium-rare, or adjust the time to reach your desired level of doneness. Remove the steak from heat and let it rest for 5 minutes to allow juices to redistribute.
- Sauté Garlic: In the same skillet used for cooking the steak, add the minced garlic and sauté for approximately 1 minute until it becomes fragrant, releasing its aroma to build the base of the sauce.
- Add Bourbon: Carefully pour in the bourbon while scraping up any browned bits stuck to the bottom of the pan. Let the bourbon simmer for 2-3 minutes to reduce slightly and concentrate its flavors.
- Make the Cream Sauce: Stir in the heavy cream and Dijon mustard into the skillet. Allow the mixture to simmer gently for about 5 minutes until the sauce thickens and becomes creamy.
- Serve: Slice the rested steak and plate it. Spoon the bourbon garlic cream sauce generously over the slices and garnish with fresh chopped parsley for a bright and fresh finish.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the sauce during cooking.
- You can substitute the ribeye steak with sirloin or filet mignon for different textures and flavors.
- Allowing the steak to rest after cooking is crucial to keep it juicy and tender.
- Use caution when adding bourbon to the hot skillet to avoid flare-ups.
- Let us know how your steak turned out and share any variations you tried!
Keywords: steak recipe, bourbon cream sauce, garlic cream sauce, ribeye steak, dinner recipe, stovetop cooking, easy steak recipe
