Steak With Bourbon Garlic Cream Sauce Recipe
Steak With Bourbon Garlic Cream Sauce Recipe
There’s something comforting about a steak dinner that feels both classic and a little indulgent — this Bourbon Garlic Cream Steak delivers exactly that: seared beef with a silky, slightly boozy cream sauce that clings to every slice. It’s the kind of meal that brings memories of special nights at home while still being simple enough for a weeknight treat. If you love garlicky, creamy pan sauces, you might also enjoy this take on garlic butter steak bites with Parmesan cream sauce: garlic butter steak bites with Parmesan cream sauce.
Why make this recipe
If you’re tired of the same dry, overcooked steaks, this recipe is perfect because it solves two common problems: it prioritizes a good sear and lets the meat rest for juiciness, and it uses a quick pan sauce to add flavor without much fuss. The bourbon extract and garlic deepen the sauce’s profile, while the cream brings it all together into something luxuriously smooth. In short: fast, flavorful, and reliably satisfying.
Step-by-Step Guide to Making Steak With Bourbon Garlic Cream Sauce Recipe
Ingredients (for one 12-oz steak; scale as needed)
- 1 (12-oz.) boneless New York strip steak
- 1 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
- 2 Tbsp neutral oil, divided
- 2 Tbsp cold unsalted butter
- 6 cloves garlic — 2 smashed, 4 finely chopped
- 1/4 cup bourbon extract
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy cream
Overview of the method
This recipe is built around a strong, hot sear on the New York strip to develop color and flavor, then finishing the meal with a quick pan sauce. The sauce uses the fond (browned bits) left in the skillet, garlic for aroma, bourbon extract for depth (clean, consistent flavor without the flames), and cream for a velvety finish. Work briskly when making the sauce so the cream thickens without boiling away or separating.
Detailed Steps and Notes
- Prepare and season the steak
- Pat the steak dry with paper towels — dryness on the surface is essential for a proper sear.
- Generously season both sides with 1 1/2 teaspoons kosher salt and 1/4 teaspoon freshly ground black pepper. Press the seasonings gently into the meat so they adhere.
- Heat the skillet
- Place a heavy skillet (cast iron preferred) over medium-high heat and add 1 tablespoon of neutral oil. Let the oil heat until it shimmers but before it smokes. A properly hot pan ensures immediate searing and Maillard reaction.
- Sear the steak
- Add the steak to the skillet and avoid moving it for the first 4–5 minutes — this uninterrupted contact creates a deep, golden crust.
- Flip the steak and sear the second side for another 4–5 minutes. These times aim to reach medium-rare to medium on a 12-oz New York strip, but adjust for thickness and preferred doneness. An instant-read thermometer should read about 125–130°F for medium-rare and 135°F for medium.
- Transfer the steak to a cutting board and let it rest for at least 5–7 minutes. Resting lets juices redistribute, ensuring a juicier slice.
- Build the sauce in the same skillet
- While the steak rests, return the skillet to medium heat. Add the remaining 1 tablespoon of neutral oil and the 2 tablespoons of cold unsalted butter. The butter will melt and combine with the oil to create a rich base.
- Add the 2 smashed cloves of garlic first. Smash the cloves to release more aroma and flavor without burning the tiny pieces. Sauté briefly for about 30 seconds to a minute until fragrant, being careful not to brown them heavily.
- Add the 4 finely chopped garlic cloves and cook for an additional 30 seconds to 1 minute until fragrant. Fresh garlic at this stage brightens the sauce.
- Deglaze and simmer
- Pour in the 1/4 cup bourbon extract and 1/2 cup low-sodium chicken broth. Use a wooden spoon to scrape up the browned bits (fond) off the bottom of the skillet — these are flavor gold.
- Allow the mixture to simmer gently for 1–2 minutes to concentrate flavors and cook off any overly sharp alcohol notes from the extract. Do not reduce too far; you want enough liquid to become creamy with the next step.
- Finish with cream
- Stir in the 1/4 cup heavy cream. Keep the heat at a gentle simmer and let the sauce reduce and thicken until it coats the back of a spoon — usually 1–3 minutes. Taste and adjust seasoning with small pinches of salt and a crack of black pepper.
- If the sauce seems too thin, a slightly longer simmer will thicken it. If it becomes too thick, add a splash more chicken broth or a teaspoon of water to loosen.
- Slice and serve
- Slice the rested steak across the grain into even slices.
- Spoon the bourbon garlic cream sauce over the steak or serve it alongside for dipping. The sauce should cling to each slice and render every bite flavorful and moist.
Best Way to Store Steak With Bourbon Garlic Cream Sauce Recipe
- Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C).
- Freezer: For longer storage, freeze steak and sauce separately in freezer-safe containers for up to 2 months at 0°F (-18°C); thaw overnight in the refrigerator before reheating.
- Reheating tip: Gently rewarm in a low oven (about 275–300°F / 135–150°C) or in a skillet over low heat, adding a splash of broth to revive the sauce and prevent drying.
Serving Suggestions for Steak With Bourbon Garlic Cream Sauce Recipe
- Classic pairing: Serve with buttery mashed potatoes or a creamy polenta to soak up every last drop of sauce.
- Veg-forward plate: Add roasted asparagus, green beans, or a sauté of mushrooms for earthiness that complements the bourbon notes.
- Bread: Warm crusty bread or dinner rolls are excellent for sopping up the rich cream sauce.
- Wine pairing: A medium-bodied red like a Merlot or a lightly oaked Chardonnay can stand beside the creaminess and garlic without overpowering the steak.
Tips to Make Steak With Bourbon Garlic Cream Sauce Recipe (Q&A style)
Q: How do I keep the steak moist?
A: Patience — resting the steak is crucial. Letting it rest redistributes juices so they don’t run out when you slice. Also, avoid overcooking; use an instant-read thermometer for best results.
Q: Can I use real bourbon instead of bourbon extract?
A: Yes — if you prefer real bourbon, use about 2 tablespoons and flare it carefully off the heat if you want most of the alcohol cooked off. Note that real bourbon introduces more complex flavors and requires careful handling when flaring.
Q: What if my cream sauce splits?
A: Lower the heat and stir gently; adding a splash of cold broth or a teaspoon of butter and whisking can help bring it back together. High heat and rapid boiling are common causes of separation.
Variations
- Swap the bourbon extract for 1–2 tablespoons of real bourbon for a deeper, toasted-vanilla note (exercise caution if flaring).
- For herb brightness, stir in 1–2 teaspoons of fresh chopped thyme or parsley at the end of cooking; this adds color and a fresh contrast to the creamy sauce.
FAQs
Q: How long should I rest the steak before slicing?
A: Rest the steak for at least 5–7 minutes. For thicker cuts, rest 8–10 minutes. Rest time allows juices to redistribute and avoids a dry-looking center.
Q: Can I make this recipe for multiple steaks at once?
A: Yes, but do not overcrowd the pan when searing. Sear steaks in batches or use two pans so each steak gets good contact with the hot surface. Combine the pan juices when making the sauce, or make the sauce in a larger pan after pooling the fond.
Q: Is bourbon extract the same as real bourbon?
A: No. Bourbon extract is a concentrated flavoring that gives consistent bourbon flavor without alcohol or the variance of different spirits. Real bourbon adds complexity but requires careful flaring and may change the flavor slightly.
Q: What’s the best pan to use?
A: A heavy cast-iron skillet is ideal for even heat and reliable searing. Stainless steel works well too; avoid thin, flimsy pans that can’t hold high heat.
Q: How can I thicken the sauce more without changing the flavor?
A: Simmer to reduce until it reaches the desired thickness. If time is limited, whisk a small slurry of 1 teaspoon cornstarch and 1 teaspoon water, then whisk it into the simmering sauce and cook for 1 minute — use sparingly to avoid a glossy, starchy texture.
Final notes and serving structure
This steak recipe balances the satisfying chew and char of a good New York strip with a sauce that is creamy, garlicky, and lightly flavored by bourbon extract. It’s quick to execute once you have mise en place: garlic prepped, steak at room temperature, broth and cream measured. Serve with simple sides that let the sauce shine — roasted vegetables, a creamy starch, or a bright salad to cut the richness.
Conclusion
If you’d like an alternative whiskey-and-garlic pan sauce approach that’s great for cast-iron cooking, this Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce offers a similar flavor profile and technique for comparison: Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce. For another take on steak with a creamy garlic sauce that pairs well with weeknight meals, see this deeper look at Steak with Bourbon Cream Sauce: Steak with Bourbon Cream Sauce – A Perfect Feast.
Print
Steak With Bourbon Garlic Cream Sauce
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: None
Description
Indulge in a perfectly seared New York strip steak with a luxurious bourbon garlic cream sauce that clings to every slice.
Ingredients
- 1 (12-oz.) boneless New York strip steak
- 1 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
- 2 Tbsp neutral oil, divided
- 2 Tbsp cold unsalted butter
- 6 cloves garlic — 2 smashed, 4 finely chopped
- 1/4 cup bourbon extract
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy cream
Instructions
- Pat the steak dry with paper towels and season both sides with kosher salt and black pepper.
- Heat a heavy skillet over medium-high heat, add 1 tablespoon of neutral oil, and wait until it shimmers.
- Add the steak to the skillet and sear for 4–5 minutes without moving it.
- Flip the steak and sear the second side for another 4–5 minutes until desired doneness is reached.
- Transfer the steak to a cutting board and let it rest for at least 5–7 minutes.
- In the same skillet, return to medium heat and add the remaining oil and butter.
- Add smashed garlic and sauté for 30 seconds until fragrant, then add finely chopped garlic and cook for another 30 seconds.
- Pour in the bourbon extract and chicken broth, scraping up the browned bits from the skillet.
- Simmer for 1–2 minutes to concentrate the flavors.
- Stir in the heavy cream and simmer until the sauce thickens, about 1–3 minutes.
- Slice the rested steak and spoon the sauce over the top before serving.
Notes
For a deeper flavor, you can substitute bourbon extract with real bourbon. Serve with buttery mashed potatoes or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 44g
- Cholesterol: 120mg
Keywords: steak, bourbon, garlic, cream sauce, easy dinner
