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This mouthwatering steak topped with bourbon garlic cream sauce turns ordinary ribeyes into an upscale dinner you won't believe you made yourself. The velvety sauce creates a luscious coating that works magic with the bold taste of a perfectly cooked steak.
I whipped up this sauce when my in-laws came over for their first visit to our home. It's now the go-to request whenever we're celebrating something, and I've got the timing down pat so the steaks always come out just right.
Ingredients
- Ribeye steaks pick cuts with good marbling that are at least 1-inch thick for maximum juiciness
- Olive oil grab something good quality that won't smoke at high temperatures
- Garlic freshly minced for that wonderful aromatic base
- Bourbon it'll cook away leaving behind sweet notes that really boost the beef flavor
- Heavy cream gives that dreamy smoothness that drapes beautifully over your steak
- Salt and pepper don't hold back here as proper seasoning makes all the difference
- Fresh parsley adds a pop of freshness that balances out the richness
Step-by-Step Instructions
- Get Steaks Ready
- Take steaks out of the fridge 30 minutes early so they warm up a bit. Grab some paper towels and pat them completely dry. This helps with browning. Sprinkle plenty of salt and pepper on both sides and press it in with your fingers.
- Warm Your Pan
- Put your skillet on medium-high until you see a bit of smoke. Pour in olive oil and tip the pan around to cover the bottom. Getting the pan hot enough is key for that tasty crust we want.
- Cook Those Steaks
- Place steaks in carefully without crowding the pan. Let them cook without touching for 4-5 minutes until you see a nice dark crust. Flip just once and cook another 4-5 minutes for medium-rare. Want to be sure? Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Let Them Chill
- Move steaks to a plate and loosely cover with foil. They need about 5 minutes to rest so all those yummy juices stay inside instead of running out when you cut in.
- Start Your Sauce
- Turn heat down to medium and throw in that minced garlic, stirring it around for about a minute until it smells amazing but doesn't burn. All those leftover steak bits in the pan will make your sauce taste even better.
- Add The Bourbon
- Pour bourbon in carefully as it might flame up for a second. Take a wooden spoon and scrape up all those tasty browned bits stuck to the pan. Let it bubble for 2-3 minutes until it reduces by half and doesn't smell boozy anymore.
- Make It Creamy
- Pour in the heavy cream while stirring. Let it gently bubble for 3-4 minutes until it thickens enough to coat the back of your spoon. Add salt and pepper to taste, making sure it's just right.
- Plate It Up
- Put steaks on warm plates and spoon that creamy sauce all over the top. Scatter some fresh chopped parsley on top for a bit of color and freshness. Serve right away while everything's hot and delicious.
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Bourbon really makes this dish special. I tried using whiskey once when I ran out, but bourbon's natural sweetness creates this amazing caramel flavor that works so well with the cream and really brings out the best in the beef. Even my dad, who never talks about food, asked me how I made it after his first bite.
Perfect Pairings
This steak calls for sides that go well with it but don't steal the show. Try some simple roasted asparagus or Brussels sprouts for a fresh contrast to the richness. Grab some crusty bread to mop up that extra sauce, or toss an arugula salad with lemon dressing for brightness. For drinks, go with a bold red wine like Cabernet Sauvignon or Malbec that can handle both the steak and creamy sauce.
Troubleshooting Tough Steaks
Even great recipes can go wrong with bad technique. If your steaks come out tough, check these common mistakes. First, cooking steaks straight from the fridge leads to uneven cooking. Always let them warm up first. Second, cooking them too long dries them out fast. Get yourself a good thermometer for better results. Last, cutting into them right away lets all the juices run out. Always give your steaks at least 5 minutes to rest after cooking so they stay juicy.
Make It Your Own
The basic version works great, but you can switch things up to suit your taste. Want more flavor? Add a teaspoon or two of Dijon mustard to the sauce. Love mushrooms? Throw some sliced ones in after cooking the garlic for an earthy touch. Feeling fancy? Mix in 2 tablespoons of blue cheese during the last few minutes the sauce cooks for a tangy kick. Like herbs? Drop some fresh thyme or rosemary sprigs into the sauce while it simmers then fish them out before serving.
Common Queries
- → How do you ensure the steak cooks evenly?
Bring steaks to room temp first and wipe them dry with paper towels. Get your pan really hot before adding the meat so both sides brown nicely.
- → What type of bourbon should I use?
Go for a middle-shelf bourbon with hints of caramel. Stay away from ones that are too smoky or sweet so your sauce stays balanced.
- → How can I thicken the sauce?
Let the sauce bubble away for a few minutes until it gets thicker on its own. You can toss in a small chunk of butter to make it even richer.
- → Can I use a different cut of steak?
Sure, try sirloin, filet mignon, or New York strip if you want. Just watch your cooking time since thicker cuts need longer.
- → Is there a non-alcoholic substitute for bourbon?
You can swap in beef broth with a dash of apple cider vinegar to get somewhat similar flavors in your sauce.
- → What sides pair well with this dish?
Creamy mashed potatoes, oven-roasted veggies, or a crisp green salad go great with the rich steak and sauce combo.