Name: Steak with Haunted Bourbon Garlic Cream Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 ribeye or New York strip steaks, about 12 ounces each; 1 1/2 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 garlic cloves, peeled and smashed; 2 sprigs fresh thyme or rosemary; 1 tablespoon unsalted butter (for sauce); 3 garlic cloves, minced; 1/4 cup zero-proof bourbon alternative; 1 cup heavy cream; 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1/4 teaspoon cayenne pepper; 1/4 teaspoon kosher salt (for sauce); 1/8 teaspoon freshly ground black pepper (for sauce); 1/4 cup finely grated Parmesan cheese; 2 tablespoons chopped fresh parsley

Description

Enjoy a hearty skillet dinner of juicy steaks paired with a rich, creamy garlic sauce flavored with zero-proof bourbon, Parmesan, and a hint of cayenne.

Ingredients

Scale

2 ribeye or New York strip steaks, about 12 ounces each
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
2 garlic cloves, peeled and smashed
2 sprigs fresh thyme or rosemary
1 tablespoon unsalted butter (for sauce)
3 garlic cloves, minced
1/4 cup zero-proof bourbon alternative
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt (for sauce)
1/8 teaspoon freshly ground black pepper (for sauce)
1/4 cup finely grated Parmesan cheese
2 tablespoons chopped fresh parsley

Instructions

Prepare the steaks. Remove them from the refrigerator for 20 minutes. Pat dry and season with salt and pepper.
Heat the skillet over medium-high heat for 3 minutes. Add olive oil until shimmering.
Sear the first side of the steaks for 4 minutes until a crust forms.
Turn the steaks and cook for 3 minutes. Add butter, smashed garlic, and thyme or rosemary. Baste the steaks with foaming butter.
Check the internal temperature, removing steaks at 125°F for medium-rare or 135°F for medium. Rest for 8-10 minutes.
Deglaze the pan with 1 tablespoon butter and minced garlic. Scrape browned bits. Add bourbon and simmer for 2 minutes.
Build the cream sauce by whisking in cream, Dijon, Worcestershire sauce, cayenne, salt, and pepper. Simmer for 4-5 minutes.
Add Parmesan and stir until melted and smooth. Remove from heat and stir in parsley.
Slice the rested steaks and divide among plates. Spoon cream sauce over and garnish with additional parsley.

Notes

Choose between ribeye for richness or New York strip for a leaner bite. Adjust cayenne to control heat levels.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop Searing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 850
Sugar: 6g
Sodium: 400mg
Fat: 67g
Saturated Fat: 30g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 49g
Cholesterol: 165mg

Keywords: steak, creamy sauce, garlic, bourbon, skillet dinner