Steak With Bourbon Garlic Cream (Print-Friendly Version)

Juicy steak finished with a silky bourbon garlic cream, ideal for stylish entertaining or comfort food evenings.

# What You’ll Need to Make This:

→ For the Steak

01 - 340 g boneless New York strip steak
02 - 7.5 g kosher salt, plus extra for seasoning
03 - 0.5 g freshly ground black pepper, plus extra for seasoning
04 - 30 ml neutral oil, divided
05 - 28 g cold unsalted butter

→ For the Bourbon Garlic Cream Sauce

06 - 6 cloves garlic (2 smashed, 4 finely chopped)
07 - 60 ml bourbon
08 - 120 ml low-sodium chicken broth
09 - 60 ml heavy cream

# How to Prepare:

01 - Preheat oven to 175°C with a rack positioned in the center. Pat steak dry thoroughly and set on a large baking sheet. Season both sides evenly with salt and black pepper.
02 - Heat half the oil in a large metal pan over medium-high heat. Place steak presentation side down and sear without moving until deeply browned, about 2 to 3 minutes.
03 - Turn steak using tongs and continue to sear the second side until well browned, 1 to 2 minutes. Sear the fat-cap by holding steak on its edge, browning for approximately 1 minute.
04 - Position steak presentation side up in pan. Add butter and smashed garlic. Spoon melted butter over steak continuously until butter is frothy and steak appears glossy, 1 to 2 minutes.
05 - Transfer steak back to baking sheet. Roast in preheated oven until an instant-read thermometer registers 52°C for medium-rare, 6 to 10 minutes.
06 - Move steak to a cutting board and allow to rest for 5 minutes to retain juices before slicing.
07 - Pour pan liquids into a heatproof container to cool; reserve crushed garlic. Do not clean pan.
08 - Return pan to medium heat and add remaining oil with finely chopped garlic. Stir until fragrant and just starting to turn golden, 30 seconds to 1 minute.
09 - Pour in bourbon, scraping up browned bits from pan. Cook until bourbon is reduced by half, 1 to 2 minutes.
10 - Add chicken broth, heavy cream, and reserved garlic. Simmer, stirring often, until sauce reduces and coats the back of a spoon in a thin layer, about 5 to 8 minutes. Adjust seasoning with salt if needed. Remove from heat and keep warm.
11 - Slice steak thinly against the grain. Arrange on serving platter, spoon sauce over, and finish with additional black pepper if desired.

# Extra Tips:

01 - Resting steak after roasting ensures optimal juiciness and tenderness when slicing.
02 - Reducing the sauce until it coats the back of a spoon in a thin, even layer is essential for a silky consistency.

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