Haunted Bourbon Garlic Cream Steak (Print Version)
Perfectly seared steak topped with a smoky, bourbon-infused cream sauce enriched with garlic, Dijon, and a touch of paprika.
# Ingredients:
→ Steak
01 -
2-4 ribeye, sirloin, or filet mignon steaks
02 -
Salt and black pepper, to taste
03 -
1 tbsp olive oil or butter (for searing)
→ Haunted Bourbon Garlic Cream Sauce
04 -
4 cloves garlic (roasted or finely minced)
05 -
1/4 cup bourbon
06 -
3/4 cup heavy cream
07 -
1 tsp Dijon mustard (optional)
08 -
1 tsp Worcestershire sauce
09 -
1 tbsp butter
10 -
Salt and black pepper, to taste
11 -
1/4 tsp smoked paprika or 2 drops liquid smoke
12 -
Fresh thyme or rosemary for garnish (optional)
# Steps:
01 -
Pat steaks dry and season generously with salt and pepper.
02 -
Heat a skillet over medium-high heat. Add olive oil or butter and sear steaks for 3-5 minutes per side, depending on thickness and desired doneness. Remove from pan and let rest.
03 -
In the same skillet, lower heat to medium. Add butter and garlic; sauté for 1 minute until fragrant.
04 -
Carefully pour in bourbon and simmer for 1-2 minutes to reduce and cook off alcohol.
05 -
Stir in heavy cream, Dijon mustard (if using), Worcestershire sauce, and smoked paprika or liquid smoke.
06 -
Simmer the sauce for 3-4 minutes, stirring often, until it thickens slightly. Season with salt and pepper to taste.
07 -
Return steaks to pan to briefly warm in the sauce or spoon sauce generously over steaks when serving. Garnish with herbs if desired.
# Notes:
01 -
Use good-quality bourbon for best flavor; avoid flavored varieties.
02 -
Roasted garlic adds depth, but minced garlic works if you're short on time.
03 -
Simmer longer for a thicker sauce; thin with extra cream if needed.
04 -
Pair with mashed potatoes, roasted veggies, or crusty bread to soak up the sauce.
05 -
For less alcohol, substitute bourbon with beef broth or apple cider.