Steak With Bourbon Garlic Cream

There are few things as soul-satisfying as a perfectly seared steak paired with a rich sauce and this steak with bourbon garlic cream sauce brings restaurant-worthy flavor right to your kitchen table. Velvety cream and punchy garlic meld with smoky bourbon to create a sauce you will want to pour on everything. This recipe is my go-to for cozy date nights and small celebrations at home and never fails to impress.

When I first tried this sauce, I was amazed at how it transforms a simple steak into something unforgettable. Anytime I want to treat friends or family, this is my secret weapon.

Ingredients

• New York strip steak boneless: Look for one with good marbling for the juiciest results
• Kosher salt: Essential for seasoning every layer of the dish Choose a flaky variety so it sticks well
• Freshly ground black pepper: Adds a gentle heat Freshly cracked is best for big flavor
• Neutral oil like vegetable or canola: Perfect for high heat searing without imparting flavor
• Unsalted butter: Gives the steak rich gloss and flavors the sauce Use cold for better control when basting
• Fresh garlic: Both smashed and finely chopped Garlic is the heart of this sauce Choose firm heavy bulbs
• Bourbon: Deep flavor with a hint of sweetness Any mid-range bourbon works great
• Low-sodium chicken broth: Enhances the sauce without being overly salty Opt for boxed or homemade
• Heavy cream: Delivers a silky smooth finishing texture Seek out the freshest possible for best taste

Step-by-Step Instructions

Prep and Season the Steak:

Pat your steak dry completely with paper towels. Lay it out on a large baking sheet. Sprinkle the entire surface with kosher salt and black pepper pressing lightly to help it adhere. This dry surface is key for that crave-worthy crust.

Sear the Steak:

Set a sturdy metal pan over medium high heat and add neutral oil. Once the oil shimmers gently lay the steak in with its most even side facing down. Let it cook undisturbed so a dark golden crust forms on the bottom usually about two to three minutes.

Flip and Baste:

Use tongs to flip the steak and brown the opposite side for another minute or two. Then turn the steak onto its fat edge to let the edge render until brown. Drop in the cold butter and smashed garlic cloves swirling the pan as butter melts. Spoon the foamy garlic butter all over the steak for about two minutes for extra juiciness and flavor.

Finish in the Oven:

Transfer your steak back to the baking sheet and roast in a 350 degree oven. Check the internal temperature with a thermometer aiming for 125 degrees for medium rare. This usually takes six to ten minutes but start checking early for your ideal doneness.

Reserve Pan Juices:

Pour any liquid left in the pan into a small heatproof bowl and save the browned garlic as well. Do not wipe the pan this flavor will build the sauce base.

Make the Bourbon Garlic Cream Sauce:

Set the same pan over medium heat add the finely chopped garlic with more oil and cook until just golden and fragrant less than a minute. Splash in the bourbon and scrape up all those browned bits. Simmer until the bourbon reduces by half. Add chicken broth cream and the reserved browned garlic and simmer again until the sauce thickens and coats the back of a spoon. Taste for salt. Keep the sauce warm off heat.

Rest Slice and Serve:

Let your steak rest on a board for five minutes to keep the juices inside. Slice thinly across the grain for tender bites. Arrange slices on a platter and spoon generous amounts of that bourbon garlic cream sauce over the top. Finish with extra black pepper if you like.

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Bourbon is the true highlight for me here because even a small splash brings a gentle warmth and depth. I still remember my dad’s face when he first tasted this sauce and asked me twice for the recipe.

Storage Tips

Leftover steak with cream sauce keeps well refrigerated in an airtight container for up to two days. If possible store the sauce separately so you can gently rewarm it in a pan to keep it silky. Avoid microwaving for best results since the cream can separate under high heat. Sliced steak makes excellent sandwiches for lunch the next day.

Ingredient Substitutions

If you prefer another cut ribeye or sirloin both work beautifully. For a lighter twist you can swap heavy cream for half and half though the sauce will be thinner. Whiskey or brandy can substitute for bourbon if you want a slightly different note. Vegetable broth can stand in for chicken broth in a pinch.

Serving Suggestions

This steak shines alongside crisp roasted potatoes or garlicky green beans. I love serving it with a simple salad and pillowy dinner rolls for sopping up every last bit of sauce. For a more festive spread lay out sliced steak on a big platter right in the center of the table to share.

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A Bit of Context

Bourbon cream sauces are inspired by classic French techniques but made approachable for home kitchens. Steak with pan sauce is a timeless combo found in bistros and steakhouses and this American twist with bourbon and extra garlic is a nod to new world comfort food. Garlic infuses both the steak and the sauce so each bite is layered with savor.

Recipe FAQs

→ How do I keep the steak juicy?

Pat the steak dry, sear it well on both sides, finish in the oven, and allow it to rest before slicing to retain juices.

→ Can I substitute a different cut for New York strip?

Ribeye or sirloin both work well. Adjust cook time as needed due to varying thickness or marbling.

→ Is bourbon essential for the sauce?

Bourbon adds depth, but you can try a splash of brandy or omit for a milder flavor. Increase broth slightly if skipping.

→ How can I thicken the sauce?

Simmer the sauce until it coats a spoon. For a thicker texture, add a little more cream and reduce further.

→ What sides pair well with this dish?

Try creamy mashed potatoes, roasted vegetables, buttered green beans, or a crisp green salad for balance.