Steak with Bourbon Garlic Sauce

I’ve always been a fan of bold flavors and cozy weekend dinners and Steak with Bourbon Garlic Sauce quickly became one of my all-time indulgences because of a spontaneous experiment one chilly Saturday evening. I had a beautiful cut of steak and wanted something that felt hearty yet just a bit sophisticated so I reached for the bourbon and garlic without overthinking and something magical happened. The aroma filled the kitchen and I remember my husband walking in with wide eyes asking, “What is that smell?!”

From that day on, this steak became a go-to for dinner parties and date nights at home and each time I make it I’m reminded of how surprisingly simple ingredients can transform a basic steak into something unforgettable. It’s rich without being overwhelming and that creamy sauce with just a splash of bourbon is the perfect match for the seared crust and juicy interior. Let me walk you through exactly how I make it at home!

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Steak (ribeye or strip) – The star of the show with juicy marbling and great flavor.
• Garlic – Adds that deep, aromatic base to the sauce.
• Bourbon – Brings warmth and richness to the sauce with a hint of sweetness.
• Heavy cream – Creates that smooth and luscious texture.
• Dijon mustard – Offers a subtle tang that balances the richness of the cream and bourbon.
• Salt – Enhances all the flavors.
• Freshly ground black pepper – Adds that perfect bite and contrast.
• Butter – Helps sear the steak and deepen the flavor.
• Fresh parsley – For garnish and a pop of color.

Tools You’ll Need

• Cast iron skillet or heavy-bottomed pan – For achieving that beautiful crust on the steak.
• Tongs – Makes flipping the steak easier without piercing the meat.
• Cutting board – Essential for resting and slicing the steak.
• Sharp knife – Ensures clean cuts when slicing your cooked steak.
• Small saucepan – Perfect for making and reducing the sauce.
• Meat thermometer (optional) – Helps check for perfect doneness.

Instructions

Step 1:

I start by taking the steak out of the fridge about 30 minutes before cooking and that helps it cook more evenly. I season both sides generously with salt and pepper.

Step 2:

I heat a cast iron skillet over high heat until it’s really hot and I add a tablespoon of butter right before laying the steak in the pan. I sear it for about 3-4 minutes per side depending on thickness. I don’t touch it while it sears so it gets a deep golden crust.

Step 3:

Once the steak is done to my liking (medium rare for me), I remove it from the pan and let it rest on a cutting board and loosely tent it with foil. This keeps the juices inside where they belong!

Step 4:

In the same skillet, I lower the heat to medium and toss in minced garlic with a little butter. I cook it just until it’s fragrant, about 30 seconds. Then I carefully pour in the bourbon – it will sizzle!

Step 5:

I let the bourbon simmer for a minute or two to cook off the alcohol. Then I stir in the heavy cream and Dijon mustard. I whisk it gently and let it bubble until thickened slightly.

Step 6:

Once the sauce coats the back of a spoon, I taste and adjust with salt and pepper if needed. I slice the rested steak and spoon the bourbon garlic sauce generously over the top. I finish it with chopped parsley for color and freshness.

Tips

If you’re not a bourbon fan, I’ve also tried this with brandy and it works beautifully too.

I sometimes add a splash of beef broth to the sauce if I want a thinner consistency.

I always let the steak rest at least 10 minutes after searing and this step makes all the difference in keeping it juicy.

For a more robust garlic flavor, you can roast garlic in advance and use that instead of fresh.

Ways to Serve

Serve it alongside creamy mashed potatoes or garlic butter green beans for a full meal.

I love pairing this steak with a crusty baguette to mop up any leftover sauce.

A crisp Caesar salad or grilled asparagus balances out the richness perfectly.

It also goes incredibly well with a glass of red wine or even a bourbon-based cocktail.

Frequently Asked Questions

Can I make Steak with Bourbon Garlic Sauce without alcohol?

Yes and you can substitute the bourbon with beef broth and a splash of apple cider vinegar for a similar depth of flavor without alcohol.

What’s the best steak cut for this recipe?

Ribeye is my favorite for its marbling and tenderness but a New York strip or filet mignon also works beautifully.

How do I store leftovers of Steak with Bourbon Garlic Sauce?

I keep leftovers in an airtight container and reheat gently in a skillet over low heat to preserve the texture of the sauce.

See You in the Kitchen

I hope you give this Steak with Bourbon Garlic Sauce a try and I promise it’ll impress both you and anyone lucky enough to join you for dinner. Whether it’s for a celebration or just a special dinner at home this dish is bound to become a favorite. Don’t forget to bookmark or share it with your fellow food lovers!

Happy Cooking!

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