Name: Ribeye Steak with Bourbon Garlic Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 pounds ribeye steak (Choose a steak about 1 to 1½ inches thick for best sear-to-center ratio.); Salt and black pepper, to taste; 2 tablespoons olive oil (Or a high-smoke-point oil like avocado oil.); 4 cloves garlic, minced (Don't overcook the garlic; it should be translucent and fragrant, not bitter.); 0.5 cup bourbon (Can substitute whiskey or brandy. For less alcohol flavor, use ¼ cup bourbon and ¼ cup beef stock.); 1 cup heavy cream (For a lighter sauce, try half-and-half, but it will be thinner.); 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 2 tablespoons chopped fresh parsley (For garnish.)

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I still remember the first time I seared a thick ribeye and finished it with a silky bourbon garlic cream sauce — the sweet, smoky boozy notes cut through the richness of the beef and made a weeknight dinner feel special. This recipe pairs a well-seasoned, pan-seared ribeye with a quick pan sauce that tastes restaurant-level but comes together in under 30 minutes.

What makes this recipe special

This dish marries a rich, marbled ribeye with a fast, luxurious cream sauce. The steak gives you an irresistible crust from high-heat searing, while the bourbon-flavored cream brings a slightly sweet, savory lift that’s surprisingly simple to achieve. It’s ideal for evenings when you want something elevated without a long ingredient list or hours of prep.

“A perfect balance of char and cream — bold enough for a dinner party, simple enough for a weeknight.” — Home cook review

Why cooks search for this: people look up ribeye + bourbon sauce when they want a showstopping steak that’s still approachable — minimal ingredients, maximum flavor.

Step-by-step overview

Season and sear the ribeye in a hot skillet until a brown crust forms.
Rest the steak to keep juices locked in.
Sauté garlic briefly, then deglaze the pan with bourbon to pull up fond (the browned bits).
Add heavy cream, Dijon, and Worcestershire; reduce until slightly thickened.
Slice the steak against the grain and spoon the sauce over each portion.
This sequence keeps timing tight: the sauce is made in the same pan right after the steak rests, so you serve everything hot and concentrated.

What you’ll need

1½ pounds ribeye steak
Salt and black pepper, to taste
2 tablespoons olive oil (or a high-smoke-point oil like avocado oil)
4 cloves garlic, minced
½ cup bourbon (see safety note below) — can substitute whiskey or brandy
1 cup heavy cream (for a lighter sauce, try half-and-half, but it will be thinner)
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh parsley, for garnish

Notes/substitutions:

If you prefer less alcohol flavor, use ¼ cup bourbon and ¼ cup beef stock.
For a dairy-free version, swap heavy cream for coconut cream (it will change the taste).
Choose a ribeye about 1 to 1½ inches thick for best sear-to-center ratio.

Step-by-step instructions

Ribeye steak topped with bourbon garlic cream sauce on a plate.

Pat the steak dry with paper towels. Season both sides generously with salt and black pepper.
Heat a large skillet over medium-high heat until very hot. Add the olive oil and let it shimmer.
Place the steak in the skillet and don’t move it. Sear for 4–5 minutes until a brown crust forms. 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 and tent loosely with foil. Rest 6–8 minutes to let juices redistribute.
Reduce the skillet heat to medium-low. Add the minced garlic and sauté about 1 minute, until fragrant but not browned.
Carefully pour in the bourbon, scraping the browned bits from the pan with a wooden spoon. Let the bourbon simmer 2–3 minutes to reduce and mellow. (See safety tip below.)
Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer 3–4 minutes, stirring occasionally, until the sauce thickens slightly and coats the spoon. Taste and season if needed.
Slice the rested steak against the grain. Spoon the bourbon garlic cream sauce over the slices and garnish with chopped parsley. Serve immediately.

How to plate and pair

Plating: Slice the ribeye into ½-inch pieces against the grain, fan them on a warm plate, and drizzle sauce down the center. Sprinkle parsley for color.
Sides that work well: buttery mashed potatoes or roasted garlic potatoes to soak up sauce; sautéed green beans or charred broccolini for brightness; a simple arugula salad dressed with lemon to cut richness.
Wine/beer pairings: a bold Cabernet Sauvignon, Malbec, or an oaky Chardonnay. For beer, a brown ale or robust porter complements the caramel and bourbon notes.

Storage and reheating tips

Refrigerate: Store leftover steak and sauce in an airtight container in the fridge for up to 3 days. Keep steak and sauce together if you plan to reheat gently; otherwise, store sauce separately.
Reheat: Warm gently in a low oven (250°F / 120°C) until just heated through, about 10–15 minutes, then finish in a hot skillet with a pat of butter for a minute each side. Reheat sauce over low heat, stirring; add a splash of cream or milk if it’s too thick.
Freeze: Freeze the sauce separately for up to 2 months in a freezer-safe container. Cooked steak textures degrade when frozen; freeze only if necessary and expect it to be firmer upon thawing. Thaw overnight in the fridge before reheating.

Pro chef tips

Dry your steak thoroughly before searing — that’s the key to a proper crust.
Use a heavy skillet (cast iron is ideal) for even heat and better browning.
Let the pan get hot enough that oil shimmers but not smoking heavily.
Use a thermometer: aim for 125–130°F for medium-rare (it will rise ~5°F while resting).
When deglazing with alcohol, remove the pan from an open flame or turn off high gas and stand back; alcohol can flame. You can also add the bourbon off the heat and then return the pan to simmer.
Don’t overcook the garlic in the sauce — it should be translucent and fragrant, not bitter.
If your sauce splits, whisk in a small knob of cold butter off the heat to bring it back together.

Creative twists

Mushroom & thyme: Sauté sliced cremini mushrooms with the garlic and add a sprig of thyme for earthy depth.
Peppercorn crust: Press crushed peppercorns into the steak before searing for a peppery bite.
Smoky bacon: Render chopped bacon first, remove it, and use the bacon fat to sear the steak; stir the bacon back into the sauce.
Lighter version: Swap heavy cream for half-and-half and reduce by less time for a lighter, thinner sauce.
Non-alcohol option: Replace bourbon with ½ cup beef stock and 1 tablespoon brown sugar or maple syrup for sweetness.

Your questions answered

Q: Can I use a different cut of steak?
A: Yes. Ribeye is ideal because of its marbling, but strip steak, sirloin, or bavette work well. Adjust searing times for thickness and leaner cuts may cook faster.

Q: Is the bourbon necessary?
A: Bourbon adds character — sweetness and a warm boozy note — but you can replace it with beef stock plus a teaspoon of molasses or maple syrup if you prefer no alcohol.

Q: How do I know when the steak is done?
A: Use an instant-read thermometer: 120–125°F rare, 125–130°F medium-rare, 135–145°F medium. Remove slightly below target to allow for carryover cooking while resting.

Q: Will the cream sauce curdle?
A: Not if you simmer gently. Avoid boiling the cream aggressively; keep it at a low simmer and stir. If the sauce looks grainy, reduce heat and whisk in a small bit of cold butter or a splash of cream to smooth it.

Q: Can I make the sauce ahead?
A: Yes — the sauce keeps well in the fridge for 2–3 days and can be reheated gently. Prepare steak just before serving for the best texture.

Conclusion

If you want a restaurant-style steak at home with a relatively short time commitment, this ribeye with bourbon garlic cream sauce delivers big flavor with simple steps. For more inspiration and similar recipes, check a classic take at Ribeye Steak with Bourbon Cream Sauce from The Kittchen, or see a slightly different approach at Steak with Bourbon Cream Sauce at A Perfect Feast. If you’re curious about trying a similar technique on a different cut, this Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce (Homemade Home) is a useful reference.