Go Back
Juicy Bourbon Garlic Steak for What to Cook Tonight

Juicy Bourbon Garlic Steak for What to Cook Tonight

This Juicy Bourbon Garlic Steak features tender seared beef smothered in a rich, velvety bourbon glaze, making it one of the best easy dinner ideas for a restaurant-quality meal at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 4 8 oz New York strip steaks room temperature
  • 2 tbsp olive oil high heat
  • 1 tsp kosher salt to taste
  • 1 tsp black pepper cracked
  • 2 tbsp unsalted butter cold
Bourbon Garlic Sauce
  • 0.5 cup bourbon high quality
  • 4 cloves garlic minced
  • 0.25 cup beef stock low sodium
  • 2 tbsp brown sugar packed
  • 1 tbsp Worcestershire sauce original
  • 1 tsp fresh thyme chopped

Equipment

  • Cast Iron Skillet
  • tongs
  • Small Saucepan
  • Chef Knife
  • Measuring Spoons

Method
 

Searing and Glazing
  1. Pat the steaks completely dry with paper towels and season generously with salt and pepper on all sides.
  2. Heat olive oil in a large cast iron skillet over high heat until just starting to smoke.
  3. Sear the steaks for 3 to 4 minutes per side for medium-rare, adding the butter to the pan in the last minute to baste.
  4. Remove steaks from the pan and let them rest on a warm plate for at least 10 minutes.
  5. In the same skillet, reduce heat to medium and sauté the garlic for 30 seconds until fragrant.
  6. Deglaze the pan with bourbon, scraping up the browned bits, and simmer until the liquid reduces by half.
  7. Stir in beef stock, brown sugar, Worcestershire sauce, and thyme, simmering until the sauce thickens into a glossy glaze.
  8. Spoon the warm bourbon garlic sauce over the rested steaks and serve immediately.

Notes

For the best texture, always allow your steak to reach room temperature before searing. This ensures an even cook and prevents the bourbon glaze from sliding off the meat.