Steak with Bourbon Garlic Cream

This haunted bourbon garlic cream sauce transforms ordinary steak into an extraordinary experience. The rich, smoky flavor profile combined with the luxurious cream creates a sauce that clings perfectly to each slice of meat, making every bite memorable.

I first made this for a Halloween dinner party, and the "haunted" bourbon sauce became an instant legend among our friends. Now it's requested for special occasions year round, proving good food needs no holiday excuse.

Ingredients

• Ribeye, sirloin, or filet mignon steaks. Choose thick cuts with good marbling for the best flavor and texture
• Salt and black pepper. Generous seasoning creates that perfect crust
• Olive oil or butter. The foundation that helps develop a beautiful sear
• Garlic cloves. The aromatic heart of the sauce that infuses the cream with its essence
• Bourbon. Adds complex caramel notes and a subtle smokiness that elevates the entire dish
• Heavy cream. Creates the luxurious texture that coats the steak beautifully
• Dijon mustard. Optional but adds a tangy depth that balances the richness
• Worcestershire sauce. Provides umami depth and complexity with just a small amount
• Smoked paprika or liquid smoke. The secret ingredient that gives the sauce its haunting quality
• Fresh herbs. Optional garnish that brightens the finished dish visually and flavor wise

Step-by-Step Instructions

Prepare the Steaks

Pat steaks completely dry with paper towels to ensure a perfect sear. Season generously with salt and pepper on all sides, pressing the seasonings into the meat. Let them sit at room temperature for 15 minutes before cooking for even cooking.

Perfect the Sear

Heat your heaviest skillet over medium high heat until it just starts to smoke. Add oil or butter and immediately place steaks in without crowding the pan. Resist the urge to move them for a full 3 to 5 minutes until they release easily from the pan with a beautiful brown crust. Flip and repeat on the other side.

Rest the Meat

Transfer steaks to a warm plate and tent loosely with foil. This critical resting period allows juices to redistribute throughout the meat, ensuring each bite remains moist and flavorful. Plan for at least 5 minutes of rest while you make the sauce.

Create the Flavor Base

Reduce heat to medium and add butter to the same skillet, capturing all those flavorful browned bits from the steak. Add garlic and cook gently until fragrant but not browned, about one minute, stirring constantly to prevent burning.

Add the Bourbon

Standing back from the stove, carefully pour in the bourbon. The alcohol may flame briefly which is normal. Allow the bourbon to simmer for 1 to 2 minutes, reducing slightly while the alcohol cooks off, leaving behind only its complex flavor.

Build the Sauce

Pour in the heavy cream, Dijon mustard, Worcestershire sauce, and smoked paprika. Whisk to incorporate all ingredients, making sure to scrape up any flavorful bits from the bottom of the pan. Let the sauce simmer gently for 3 to 4 minutes until it coats the back of a spoon.

Reunite Steak and Sauce

Either return the steaks to the pan to warm briefly in the sauce, or plate the steaks and generously spoon the haunted bourbon garlic cream sauce over them. Garnish with fresh herbs if desired for a beautiful presentation.

Bookmark

The smoked paprika is my secret weapon in this recipe. It adds a subtle smokiness that complements the bourbon without overpowering it. My father in law, who claims to detect every ingredient in a dish, couldn't identify it but kept commenting on the mysterious depth of flavor. I finally revealed my secret after his third helping.

Make Ahead Options

This sauce reheats beautifully, making it perfect for entertaining. Prepare the sauce up to 24 hours in advance, refrigerate in an airtight container, then gently reheat on low heat while your steaks rest. You may need to add a splash of cream to restore the original consistency. The flavors actually develop and improve overnight, making this a perfect plan ahead dinner party option.

Perfect Pairings

The rich, creamy sauce calls for sides that can stand up to its boldness while providing textural contrast. Buttery mashed potatoes make an excellent base, soaking up extra sauce. Roasted brussels sprouts or asparagus provide a slight bitterness that cuts through the richness. For a complete experience, serve with a full bodied red wine like Cabernet Sauvignon or Malbec that can match the intensity of both steak and sauce.

Troubleshooting Tips

If your sauce breaks or separates, lower the heat immediately and whisk in a tablespoon of cold cream. For a sauce that's too thin, continue simmering gently until it reaches your desired consistency. If too thick, add cream a tablespoon at a time. Remember that the sauce will continue to thicken as it cools, so err on the side of slightly thinner than your final goal.

Recipe Q&A

→ What cut of steak works best for this dish?

Ribeye, sirloin, and filet mignon all work excellently with this sauce. Ribeye offers more marbling and richness, sirloin provides good flavor at a lower price point, while filet mignon delivers the most tender texture. Choose based on your preference for fat content, tenderness, and budget.

→ Can I make this dish without alcohol?

Absolutely! You can substitute the bourbon with beef broth or apple cider for a non-alcoholic version. For a similar depth of flavor, add a teaspoon of vanilla extract and an extra dash of Worcestershire sauce to either alternative.

→ How do I know when my steak is cooked to the right doneness?

For medium-rare (recommended), cook until the internal temperature reaches 135°F (57°C), then let rest. The temperature will rise about 5 degrees during resting. For medium, aim for 145°F (63°C), and for medium-well, 150°F (66°C). A meat thermometer provides the most accurate results.

→ What sides pair well with this steak dish?

This rich sauce pairs beautifully with starchy sides that can soak it up, such as mashed potatoes, creamy polenta, or crusty bread. For balance, add roasted vegetables like asparagus, Brussels sprouts, or mushrooms. A simple green salad with a light vinaigrette also offers a refreshing contrast.

→ How can I thicken the sauce if it's too thin?

If your sauce is too thin, continue simmering it for a few extra minutes to reduce further. Alternatively, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry, then stir this into the simmering sauce until it reaches your desired thickness.

→ Can I prepare any components ahead of time?

The sauce can be made up to 2 days ahead and refrigerated. Gently reheat it before serving. For best results, sear the steaks just before serving. If needed, you can season the steaks and have all ingredients measured and prepped several hours in advance to streamline the cooking process.