Steak with Bourbon Garlic Cream Sauce

This Steak with Bourbon Garlic Cream Sauce is a decadent and flavorful dish that combines the savory richness of ribeye steak with a luscious, creamy bourbon-infused sauce. Perfect for a special occasion or an indulgent dinner, this recipe elevates a classic steak with a sophisticated twist. The bourbon adds a unique depth of flavor, while the garlic and cream create a velvety sauce that complements the steak beautifully.

Ingredients

• 2 ribeye steaks
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup bourbon
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish

Directions

1. Season both sides of the ribeye steaks with salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat. Sear the steaks for 3-4 minutes on each side for medium-rare, or to your desired doneness. Remove the steaks from the skillet and let them rest.
3. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
4. Carefully add the bourbon to the skillet, scraping up any browned bits from the bottom. Let it cook down for about 2 minutes.
5. Stir in the heavy cream, Dijon mustard, and butter, and cook for an additional 3-4 minutes until the sauce thickens.
6. Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and smooth.
7. Pour the bourbon garlic cream sauce over the rested steaks. Garnish with fresh parsley and serve immediately.

Servings and Timing

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 2 servings (1 steak with sauce per serving)
• Calories: Approximately 600 kcal per serving

Variations

• Steak Cuts: You can use other cuts of steak such as New York strip or filet mignon for a different texture.
• Non-Alcoholic Option: Substitute the bourbon with beef broth and a splash of vanilla extract for a similar depth of flavor without the alcohol.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for some extra heat.
• Herb Additions: Incorporate fresh herbs like thyme or rosemary into the sauce for additional flavor complexity.

Storage and Reheating

• Storage: Store any leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days.
• Freezing: This dish is best enjoyed fresh, but you can freeze the sauce for up to 1 month. Reheat the sauce on the stove over low heat, adding a bit of cream if needed.
• Reheating: Reheat the steak and sauce gently to avoid overcooking. For the steak, use a skillet over low heat or the oven at 250°F (120°C). Reheat the sauce in a pan over low heat, stirring frequently.

FAQs

1. Can I use a different type of alcohol for the sauce?
   Yes, you can use whiskey or cognac as an alternative to bourbon for a different flavor profile.
2. What can I serve with this steak?
   This dish pairs well with roasted vegetables, mashed potatoes, or a simple green salad.
3. Can I make the sauce ahead of time?
   The sauce can be made ahead and reheated, but it’s best to prepare it fresh to maintain its creamy texture.
4. How can I adjust the sauce thickness?
   If the sauce is too thick, whisk in a bit more cream. If it’s too thin, let it simmer for a few extra minutes to reduce further.
5. What’s the best way to cook the steak if I don’t have a skillet?
   You can also grill the steak or cook it in the oven. Just make sure to adjust the cooking time based on the method used.
6. Can I use light cream instead of heavy cream?
   Light cream can be used, but the sauce may not be as rich and thick as with heavy cream.
7. What if I don’t like Dijon mustard?
   You can substitute with yellow mustard or omit it entirely, though it adds a nice tang to the sauce.
8. How long should I let the steak rest after cooking?
   Let the steak rest for about 5 minutes before slicing to ensure it stays juicy.
9. Can I make this dish without garlic?
   While garlic adds a key flavor to the sauce, you can omit it if preferred or substitute with garlic powder.
10. Is there a way to make this dish more low-calorie?
    You can use leaner cuts of steak and reduce the amount of cream by using half-and-half. You can also reduce the amount of cheese.

Conclusion

This Steak with Bourbon Garlic Cream Sauce is a luxurious and flavorful dish that’s perfect for special dinners or when you want to impress with a sophisticated meal. The combination of a perfectly cooked ribeye steak and a rich, creamy bourbon sauce creates a dining experience that is both indulgent and memorable. Serve with your favorite sides, and enjoy a meal that blends richness and flavor beautifully.

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