Bourbon Garlic Cream Sauce with Ribeye Steak

A rich bourbon garlic cream sauce paired with perfectly seared ribeye steak, perfect for a special dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American, Steakhouse

Calories: 720

Main Ingredients

1.5 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
0.5 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

Cooking the Steak

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 for 4–5 minutes to form a deep brown crust. Flip and sear the other side for 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.

Making the Sauce

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 for 2–3 minutes to reduce slightly.
Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer for 3–4 minutes until the sauce thickens.

Serving

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.

Serve over mashed potatoes or creamy polenta. Pair with roasted vegetables like asparagus or sautéed mushrooms to enhance the dish.