Description
Juicy seared steak topped with a hauntingly rich bourbon garlic cream sauce, perfect for a bold and indulgent dinner.
Ingredients
- 2 ribeye or sirloin steaks (about 8 oz each)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 4 garlic cloves, minced
- 2 tbsp butter
- 1/4 cup bourbon whiskey
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup grated Parmesan cheese
- 1/2 tsp smoked paprika
- Fresh parsley, chopped (for garnish)
Instructions
- Pat steaks dry, season generously with salt and black pepper.
- Heat olive oil in a cast-iron skillet over medium-high heat. Sear steaks 3–4 minutes per side (or to desired doneness). Remove and let rest.
- In the same skillet, melt butter and add garlic. Cook until fragrant, about 1 minute.
- Carefully add bourbon, stirring to deglaze the pan. Let it reduce by half.
- Pour in beef broth and heavy cream, stirring well.
- Add Parmesan cheese and smoked paprika. Simmer until sauce thickens, about 5–7 minutes.
- Return steaks to the skillet, spoon sauce over them, and cook for 1–2 minutes more.
- Garnish with fresh parsley and serve immediately with mashed potatoes or roasted vegetables.
Notes
- For extra depth, flambé the bourbon after adding it (optional).
- Let steaks rest before adding back to the sauce to retain juices.
- You can substitute ribeye with filet mignon or NY strip.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: American