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Ribeye Steak with Bourbon Garlic Cream Sauce

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A luxurious ribeye steak seared to perfection and topped with a silky bourbon garlic cream sauce, perfect for a special dinner at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Method Nutrition Notes

Ingredients
  

For the steak
  • 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.
For the sauce
  • 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.

Method
 

Preparation
  1. Pat the steak dry with paper towels. Season both sides generously with salt and black pepper.
  2. Heat a large skillet over medium-high heat until very hot. Add the olive oil and let it shimmer.
Cooking
  1. Place the steak in the skillet and don’t move it. Sear for 4–5 minutes until a brown crust forms.
  2. Flip and sear the other side for 4–5 minutes for medium-rare. Adjust time for thickness and desired doneness.
  3. Transfer the steak to a cutting board and tent loosely with foil. Rest for 6–8 minutes to let juices redistribute.
  4. Reduce the skillet heat to medium-low. Add the minced garlic and sauté about 1 minute, until fragrant but not browned.
  5. Carefully pour in the bourbon, scraping the browned bits from the pan. Let the bourbon simmer for 2–3 minutes to reduce and mellow.
  6. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
  7. Slice the rested steak against the grain. Spoon the bourbon garlic cream sauce over the slices and garnish with chopped parsley. Serve immediately.

Nutrition

Serving: 1gCalories: 850kcalCarbohydrates: 5gProtein: 57gFat: 70gSaturated Fat: 30gSodium: 650mgSugar: 1g

Notes

For a dairy-free version, swap heavy cream for coconut cream (it will change the taste). If your sauce splits, whisk in a small knob of cold butter off the heat to bring it back together.
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