What type of bourbon works best for this sauce?

Choose a mid-range bourbon like Maker's Mark or Woodford Reserve. They offer a rich flavor without being too pricey. Pick a bourbon you enjoy drinking, as it will make the sauce taste better.

Can I substitute the bourbon with another alcohol?

Bourbon is best, but you can try whiskey or brandy. Each will change the sauce's taste. For a non-alcoholic version, use beef broth with apple cider vinegar.

What cut of steak do you recommend for this recipe?

Opt for a ribeye or New York strip steak. They're tender and marbled, perfect with the bourbon cream sauce. For top quality, try Piedmontese or Grand Western Steaks.

How do I achieve the perfect steak doneness?

Use a meat thermometer for the right temperature: 125°F for rare, 135°F for medium-rare, and so on. Let the steak rest for 5-10 minutes after cooking. This ensures it stays juicy and flavorful.

Can I make this recipe ahead of time?

Prepare the sauce ahead and reheat it gently. Cook the steak just before serving for the best texture. Keep the sauce warm in a low oven or double boiler.

Are there any dairy-free alternatives for the cream sauce?

Yes! Use coconut cream or cashew cream for a dairy-free version. They offer a creamy texture without dairy.

What side dishes pair well with this steak?

Try roasted garlic mashed potatoes, grilled asparagus, or a crisp arugula salad. These sides enhance the steak and sauce's flavors without overpowering them.

How long can I store leftover sauce?

Store the sauce in an airtight container in the fridge for 3-4 days. Reheat it gently, stirring often. For the best taste, use it within 2 days.

7 Secret Bourbon Steak Tricks - Steak with Haunted Bourbon Garlic Cream Sauce

Description

Transform your dinner into a gourmet restaurant experience with this bourbon steak recipe. Featuring a perfectly seared New York strip steak topped with a rich, haunted bourbon garlic cream sauce that combines smoky, creamy, and indulgent flavors.

Ingredients

Scale

1 12-oz boneless New York strip steak

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons neutral cooking oil

2 tablespoons cold unsalted butter

6 cloves garlic (2 smashed, 4 finely chopped)

1/4 cup bourbon

1/2 cup low-sodium chicken broth

1/4 cup heavy cream

Fresh thyme or rosemary (optional)

Smoked paprika (optional)

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Instructions

1. Pat the steak dry with paper towels and season generously with kosher salt and black pepper on both sides

2. Let the steak rest at room temperature for 30 minutes before cooking

3. Heat a cast-iron skillet over medium-high heat and add neutral cooking oil

4. Sear the steak for 3-4 minutes on each side for medium-rare, creating a beautiful caramelized crust

5. Add cold butter and smashed garlic cloves to the pan, basting the steak with the garlic butter

6. Remove steak from pan and let rest on a cutting board, tented with foil

7. In the same pan, add finely chopped garlic and cook for 30 seconds until fragrant

8. Carefully add bourbon (it may flame briefly) and let it reduce by half

9. Add chicken broth and simmer for 2-3 minutes until slightly reduced

10. Stir in heavy cream and simmer for 1-2 minutes until sauce thickens

11. Season sauce with salt and pepper to taste, add fresh herbs if desired

12. Slice steak against the grain and serve immediately topped with the haunted bourbon garlic cream sauce

Notes

Choose a mid-range bourbon like Maker’s Mark or Woodford Reserve for best flavor

Use a meat thermometer for perfect doneness: 125°F rare, 135°F medium-rare, 145°F medium

Let steak rest 5-10 minutes after cooking to retain juices

Sauce can be made ahead and reheated gently

For dairy-free version, substitute coconut cream for heavy cream

Perfect with roasted garlic mashed potatoes, grilled asparagus, or arugula salad

Prep Time: 35
Cook Time: 15
Category: Main Course
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: 1
Calories: 650
Sugar: 2
Sodium: 980
Fat: 42
Saturated Fat: 18
Unsaturated Fat: 20
Trans Fat: 1
Carbohydrates: 4
Fiber: 0
Protein: 58
Cholesterol: 140