Bourbon Garlic Cream Sauce Ribeye Steak

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My first time making this bourbon garlic cream sauce with a thick ribeye, the kitchen smelled like a steakhouse—and the sauce stole the show. This recipe pairs a perfectly seared steak with a silky bourbon–garlic cream that’s rich without being cloying. It’s great for a weekend date night, a celebratory dinner, or any evening you want something a little elevated but still straightforward. If you enjoy rich steak sauces, I often cross-reference techniques from Creamy Garlic Parmesan Ribeye Steaks when balancing cream and garlic in the pan.

Why you’ll love this dish

This steak feels restaurant-quality but comes together in under 30 minutes once your steak is at room temperature. The bourbon adds a warm, slightly sweet backbone that brightens the roasted garlic and the savory pan bits (fond). Using heavy cream and a touch of Dijon gives the sauce body and a subtle tang that cuts through the richness of the meat.

“Perfectly seared outside, tender inside, and that bourbon-cream sauce keeps everyone going back for seconds.” — a quick family review

Reasons to make it:

Fast enough for a special weeknight but elegant enough for guests.
Uses pantry staples (Dijon, Worcestershire) to deepen flavor.
Very forgiving: adaptable to thinner or thicker cuts by changing cook time.

The cooking process explained

Quick overview: dry and season the steak, sear in a hot skillet to build a brown crust, rest the meat, then use the same pan to make a garlic-forward bourbon cream sauce from the browned bits. The sauce takes only minutes to reduce and thicken. This sequence—sear, rest, sauce—locks in juices and maximizes flavor with minimum cleanup.

Expect about 25–35 minutes total: 10 minutes active searing and sauce, plus a short 6–8 minute rest for the steak.

What you’ll need

1½ pounds ribeye steak (or preferred cut) — bone-in or boneless. For leaner cuts, reduce resting time slightly.
Salt and black pepper, to taste
2 tablespoons olive oil (or another high-smoke oil like grapeseed)
4 cloves garlic, minced (use more if you love garlic)
½ cup bourbon (substitute extra beef stock + 1 tsp brown sugar if avoiding alcohol)
1 cup heavy cream (half-and-half will thin the sauce)
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh parsley, for garnish

Notes and substitutions inline:

Bourbon: adds caramel notes. For non-alcoholic version, deglaze with beef stock and a splash of apple cider vinegar to mimic brightness.
Heavy cream: gives body; for a lighter sauce, use half cream/half milk and simmer a little longer to reduce.
Ribeye: a well-marbled steak works best because the fat melts into the pan flavors; use strip or sirloin if preferred.

Step-by-step instructions

Bourbon Garlic Cream Sauce Ribeye Steak garnished with herbs

Pat the steak dry with paper towels. Season both sides generously with salt and black pepper.
Heat a large skillet over medium-high until hot. Add olive oil and let it shimmer.
Place the steak in the skillet and don’t move it. Sear 4–5 minutes to form a deep brown crust. Flip and sear the other side 4–5 minutes for medium-rare; adjust time for thickness and desired doneness.
Transfer the steak to a cutting board. Tent loosely with foil and rest for 6–8 minutes so juices redistribute.
Lower the skillet heat to medium. Add the minced garlic and sauté about 1 minute until fragrant—don’t let it burn.
Pour in the bourbon and use a wooden spoon to scrape the bottom of the pan, loosening the browned bits. Let it simmer 2–3 minutes to reduce slightly and cook off most alcohol.
Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer 3–4 minutes until the sauce thickens and coats the back of a spoon.
Slice the rested steak against the grain. Arrange on plates and spoon the bourbon garlic cream over the slices. Sprinkle with chopped parsley and serve.

Practical timing: while the steak rests (step 4), make the sauce—this keeps everything hot and speeds service.

Key ingredients

Ribeye (1½ lb) — great marbling; sub sirloin or NY strip if preferred.
Salt and black pepper — don’t be timid; proper seasoning is essential.
Olive oil — for high-heat searing.
Garlic — fresh minced gives best aroma.
Bourbon (½ cup) — deglazes and flavors the sauce.
Heavy cream (1 cup) — creates the sauce’s silky texture.
Dijon mustard & Worcestershire — both add depth and balance.
Fresh parsley — brightens the finished dish.

If you want bite-sized alternatives, check a related riff on steak bites like Garlic Butter Steak Bites with a Rich Parmesan Cream Sauce for technique ideas you can apply here.

Best ways to enjoy it

Plate over mashed potatoes or creamy polenta so the sauce pools beneath each slice.
Pair with roasted asparagus, sautéed mushrooms, or garlic green beans for a classic steakhouse feel.
For a lighter plate, serve with a crisp arugula salad tossed in lemon vinaigrette to cut the richness.
Wine pairing: a bold Cabernet Sauvignon or a malbec stands up to the steak and bourbon notes.

Presentation tip: slice at an angle and fan the steak; spoon sauce last-minute so the crust stays crisp where it can.

Storage and reheating tips

Refrigeration: Cool leftover slices and sauce to room temp, then store together in an airtight container for up to 3–4 days.
Reheating: Gently rewarm in a skillet over low heat with a splash of broth or cream to revive the sauce. Avoid the microwave if you want to keep texture.
Freezing: You can freeze the sauce (without steak) up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating. Steak texture suffers once frozen; slice then freeze only if necessary.
Food safety: Store within two hours of cooking and reheat to an internal temperature of 165°F (74°C) if reheating leftovers.

Helpful cooking tips

Dry the steak well before searing. Moisture is the enemy of a good crust.
Use a heavy skillet (cast iron preferred) to hold even heat and build a proper fond.
Don’t overcrowd the pan—if you cook multiple steaks, sear in batches so temperature stays high.
Let the steak rest. Cutting too early loses juices and thins your sauce.
If the sauce separates, whisk in a teaspoon of cold butter off-heat to re-emulsify.
For a quick cheat: finish the sauce with a small knob of butter off the heat for shine and mouthfeel.

For another take on cream-forward steak sauces and technique pointers, I consult guides like Savory Steak in Creamy Garlic Sauce when I need alternative ratios or reductions.

Creative twists

Smoky: swap bourbon for a splash of peaty whiskey or add smoked paprika.
Herb-forward: fold in chopped thyme or tarragon at the end for a fresh profile.
Mushroom bourbon cream: sauté sliced mushrooms after the garlic and before deglazing.
Lighter version: use half-and-half and reduce longer, or finish with a squeeze of lemon to lift the dish.
Spice bump: add a pinch of cayenne or crushed red pepper to the sauce for heat.

FAQ

Can I flambé the bourbon?

You can, but it’s not necessary. Letting the bourbon simmer a couple of minutes will cook off most alcohol and concentrate flavor. If you choose to flambé, remove the pan from the burner and use caution—keep a lid nearby and do not lean over the pan.

How do I know when the steak is done?

Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. Remember the steak will rise a few degrees while resting.

What if I don’t have bourbon?

Substitute equal parts beef stock plus 1 teaspoon brown sugar and a small splash of apple cider vinegar to mimic the sweet-acid balance of bourbon.

Can I make the sauce ahead?

Yes—prepare the sauce up to 24 hours ahead and refrigerate. Rewarm gently and whisk to reincorporate before serving over freshly seared steak.

Is this safe for kids because of the alcohol?

Most alcohol cooks off during the simmer, but if you’re concerned, use the non-alcoholic substitution (beef stock + brown sugar + splash of vinegar).

Conclusion

If you want additional inspiration for bourbon-cream or whiskey-garlic steak sauces, this version from Ribeye Steak with Bourbon Cream Sauce – thekittchen highlights similar techniques with slightly different seasoning notes. For a different approach that keeps the steak center-stage, see Steak with Bourbon Cream Sauce – A Perfect Feast for plating ideas and pairing notes. And if you’re curious about adapting the method to a thinner cut in a cast-iron pan, this Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce walkthrough is a helpful reference.