Steak with Haunted Bourbon Garlic Cream Sauce Recipe
Ingredients
- For the Steak:
- 2 ribeye or New York strip steaks about 1 inch thick
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons butter
- 2 garlic cloves smashed
- Fresh thyme or rosemary optional
- For the Haunted Bourbon Garlic Cream Sauce:
- 1/4 cup bourbon
- 3 garlic cloves minced
- 1 tablespoon butter
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper for a haunting kick
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Step 1: Prepare the steak.
- Pat the steaks dry with paper towels and season generously with salt and pepper. This step ensures a good sear, which is crucial for flavor.
- Step 2: Heat the skillet.
- Heat a cast-iron skillet over medium-high heat and add the olive oil. Make sure the oil is hot before adding the steaks to achieve a beautiful crust.
- Step 3: Sear the steaks.
- Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust the cooking time to your preferred doneness. In the last minute of cooking, add the butter, smashed garlic, and fresh herbs (if using), and spoon the melted butter over the steaks for added flavor.
- Step 4: Rest the steaks.
- Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil. Resting allows the juices to redistribute, ensuring a juicy steak.
- Step 5: Make the haunted bourbon garlic cream sauce.
- In the same skillet, reduce the heat to medium. Add 1 tablespoon of butter and minced garlic, sautéing for 1-2 minutes until fragrant. Carefully pour in the bourbon and let it simmer for 1-2 minutes to cook off the alcohol. Then stir in the heavy cream, Dijon mustard, Worcestershire sauce, cayenne pepper, salt, and pepper. Let the sauce simmer and thicken for 3-4 minutes before stirring in the grated Parmesan cheese. Adjust seasoning as needed.
Notes
1. Can I use a different cut of steak for this recipe?
Yes, while ribeye and New York strip steaks are recommended for their tenderness and flavor, you can use other cuts like filet mignon or sirloin. Just adjust the cooking time based on the thickness of the steak. 2. Is there a non-alcoholic substitute for the bourbon?
If you prefer to avoid alcohol, you can substitute the bourbon with apple cider or a mixture of apple juice and a splash of vinegar for a similar depth of flavor. 3. How can I make this dish ahead of time?
You can prepare the sauce in advance and store it in the refrigerator. Reheat it gently before serving. Cook the steaks fresh to ensure they are juicy and tender. 4. What should I do if my sauce is too thick?
If your sauce becomes too thick, you can add a splash of milk or chicken broth to reach your desired consistency. 5. Can I add vegetables to the sauce?
Absolutely! Sautéed mushrooms or spinach would be great additions to the sauce, enhancing both flavor and nutrition. Just add them in after sautéing the garlic.
Yes, while ribeye and New York strip steaks are recommended for their tenderness and flavor, you can use other cuts like filet mignon or sirloin. Just adjust the cooking time based on the thickness of the steak. 2. Is there a non-alcoholic substitute for the bourbon?
If you prefer to avoid alcohol, you can substitute the bourbon with apple cider or a mixture of apple juice and a splash of vinegar for a similar depth of flavor. 3. How can I make this dish ahead of time?
You can prepare the sauce in advance and store it in the refrigerator. Reheat it gently before serving. Cook the steaks fresh to ensure they are juicy and tender. 4. What should I do if my sauce is too thick?
If your sauce becomes too thick, you can add a splash of milk or chicken broth to reach your desired consistency. 5. Can I add vegetables to the sauce?
Absolutely! Sautéed mushrooms or spinach would be great additions to the sauce, enhancing both flavor and nutrition. Just add them in after sautéing the garlic.