Steak with Bourbon Garlic Cream Sauce Recipe

There’s something undeniably luxurious about a perfectly cooked steak, especially when it’s crowned with a warm, velvety cream sauce that strikes a perfect balance between bold and refined flavors. Enter the steak with bourbon garlic cream sauce—a dish that effortlessly marries rustic comfort with fine-dining flair. This recipe is not just about indulgence; it’s about building layers of flavor, mastering foundational cooking techniques, and transforming simple ingredients into something extraordinary.

At the heart of this dish is the steak—rich, juicy, and deeply savory. Whether you prefer a ribeye, New York strip, filet mignon, or sirloin, the key is to select a high-quality cut and prepare it with attention to texture and internal temperature. But what truly elevates this meal is the sauce. Bourbon adds a smoky-sweet complexity with subtle caramel notes, while garlic brings a robust, aromatic foundation. Finished with heavy cream and a touch of butter, the sauce becomes thick, luscious, and deeply flavorful, making it the perfect counterpart to the meat’s seared crust.

The roots of this kind of preparation can be found in both Southern American cooking and French culinary traditions. Bourbon, a distinctly American spirit, evokes the warmth and richness of southern cuisine, while the technique of creating a reduction-based cream sauce borrows from classic French gastronomy. Together, these influences yield a dish that feels both familiar and elevated—a comforting steakhouse meal with restaurant-level sophistication.

This recipe is ideal for special occasions: a romantic dinner, a celebratory meal, or even a quiet evening when you want to treat yourself to something memorable. Yet, despite its luxurious appeal, it doesn’t demand overly complex ingredients or advanced culinary skills. With clear instructions, quality ingredients, and a bit of patience, this dish can be recreated in a home kitchen with spectacular results.

In the following sections, we’ll explore everything in detail: from choosing the right steak cut and seasoning techniques to pan-searing and building the bourbon garlic cream sauce from scratch. We’ll also dive into variations for different dietary needs, suggested side pairings, wine or cocktail recommendations, and tips for plating and presentation. Whether you’re a seasoned home chef or just beginning to expand your cooking repertoire, this guide is designed to build your confidence and inspire creativity.

Cooking, at its best, is an experience—a combination of aroma, sound, heat, and memory. The sizzle of the steak as it hits a hot pan. The sweet bite of garlic sautéing in butter. The dramatic flame-up when bourbon meets heat. These moments create a sensory journey that is as satisfying as the meal itself.

So, sharpen your knives, bring your cast-iron skillet to temperature, and uncork that bottle of bourbon. It’s time to master the art of steak with bourbon garlic cream sauce—and in doing so, transform a simple dinner into something truly unforgettable.

Detailed Instructions: How to Make Steak with Bourbon Garlic Cream Sauce

Step 1: Gather and Prepare Ingredients

Before you start cooking, prepare all your ingredients. Mise en place (everything in its place) ensures the cooking process flows smoothly, especially since both steak searing and sauce-making move quickly.

For the Steak:

• 2 high-quality steaks (ribeye, filet mignon, NY strip, or sirloin), about 1 to 1½ inches thick

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 1–2 tablespoons vegetable oil or high smoke-point oil (like canola or grapeseed)

• 2 tablespoons unsalted butter

• 2–3 sprigs fresh thyme or rosemary (optional, for basting)

• 2 garlic cloves, lightly crushed (for basting)

For the Bourbon Garlic Cream Sauce:

• 1 tablespoon unsalted butter

• 3 garlic cloves, minced

• ½ cup bourbon whiskey (use a decent quality, not top-shelf)

• ¾ cup heavy cream (do not substitute with milk)

• 1 teaspoon Dijon mustard (optional, adds complexity)

• Salt and freshly ground black pepper, to taste

• ¼ cup grated Parmesan cheese (optional for richness)

• Pinch of cayenne or smoked paprika (optional, for depth)

Step 2: Season the Steaks

1. Pat steaks dry with paper towels. Moisture on the surface can prevent a good sear.

2. Generously season both sides with kosher salt and freshly cracked black pepper. Let them rest at room temperature for 30 to 45 minutes. This step promotes even cooking and allows the salt to begin breaking down the surface proteins for a more flavorful crust.

Tip: Avoid seasoning with herbs or garlic at this stage. Those ingredients are better added during the basting phase or through the sauce.

Step 3: Sear the Steaks

You’ll need a heavy-bottomed skillet for this—cast iron is ideal because it holds heat well and produces a great crust.

1. Heat your cast-iron skillet over medium-high to high heat for 3–5 minutes until it’s very hot but not smoking excessively.

2. Add 1–2 tablespoons of neutral oil and swirl to coat the pan.

3. Carefully place the steaks in the pan away from you to avoid splatter. Do not move them for 2 to 3 minutes—this builds a deep crust.

4. Flip and sear the other side for another 2 to 3 minutes, adjusting heat if the pan starts to smoke too heavily.

Step 4: Baste for Extra Flavor (Optional but Recommended)

This step adds richness and subtle herb flavor to the steak.

1. Add 2 tablespoons of butter to the pan, along with 2 crushed garlic cloves and a few sprigs of fresh thyme or rosemary.

2. As the butter melts and foams, tilt the pan slightly so the butter pools on one side.

3. Using a spoon, continuously baste the hot butter over the steak for 1 to 2 minutes per side.

4. Use a meat thermometer to check doneness:

   • Rare: 120–125°F (48–52°C)

   • Medium-rare: 130–135°F (54–57°C)

   • Medium: 140–145°F (60–63°C)

   • Medium-well: 150–155°F (65–68°C)

   • Well done: 160°F+ (71°C+)

5. Remove steaks and let them rest on a warm plate, loosely tented with foil for at least 10 minutes. This allows juices to redistribute.

Step 5: Build the Bourbon Garlic Cream Sauce

Use the same pan to capture all the fond (brown bits)—this forms the base of your sauce.

1. Carefully drain excess fat from the pan if there’s more than 1 tablespoon left, but do not wipe the pan clean.

2. Over medium heat, melt 1 tablespoon of unsalted butter.

3. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Don’t let it brown too much.

4. Remove the pan from the flame (or lower the heat significantly) and slowly add the bourbon. Stand back, as the alcohol may briefly flame up. If it does ignite, let it burn off naturally—it will extinguish in a few seconds.

5. Once added, return the pan to the heat and simmer the bourbon for about 2 to 3 minutes, or until reduced by half. This step cooks off most of the alcohol while intensifying the flavor.

6. Stir in the heavy cream and reduce heat to medium-low. Let the sauce simmer gently for 3 to 5 minutes, stirring frequently. It should thicken slightly.

7. Add Dijon mustard, Parmesan (if using), a pinch of salt, pepper, and a small dash of cayenne or smoked paprika for added complexity. Simmer for another minute or two.

Taste and adjust—if too strong, add more cream. If too mild, add a splash more bourbon and reduce again.

Step 6: Finish and Serve

1. Slice the rested steak across the grain if serving sliced, or plate whole if you prefer.

2. Spoon the warm bourbon garlic cream sauce generously over the steak.

3. Optional: Garnish with chopped parsley or microgreens for color and a squeeze of lemon to cut richness (if desired).

Step 7: Clean-Up and Bonus Tips

• Soak your skillet with warm water while still warm (but not hot) to loosen stuck bits.

• Reheat gently over low heat with a splash of cream or water to loosen the sauce.