Go Back
Saucy Steak Bourbon Garlic Cream Sauce Quick Dinner Ideas

Saucy Steak Bourbon Garlic Cream Sauce Quick Dinner Ideas

This Saucy Steak Bourbon Garlic Cream Sauce Quick Dinner Ideas features tender seared steak smothered in a decadent, silky bourbon reduction for the ultimate restaurant-quality meal at home.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 1.5 lb New York Strip room temperature
  • 1 tsp kosher salt for seasoning
  • 1 tsp black pepper cracked
  • 2 tbsp avocado oil high heat
Bourbon Cream Sauce
  • 3 tbsp unsalted butter chilled
  • 4 cloves garlic minced
  • 0.5 cup bourbon high quality
  • 1 cup heavy cream full fat
  • 1 tsp Dijon mustard smooth
  • 1 tbsp parsley fresh chopped

Equipment

  • Cast Iron Skillet
  • tongs
  • Measuring Cups
  • whisk
  • Chef'S Knife

Method
 

Sear the Steak
  1. Pat the steaks dry with paper towels and season generously on both sides with salt and cracked black pepper.
  2. Heat avocado oil in a large cast iron skillet over medium-high heat until shimmering but not smoking.
  3. Place steaks in the hot pan and sear for 4–5 minutes per side for medium-rare, or until they reach your desired internal temperature.
  4. Remove the steaks from the skillet and set them aside on a plate to rest for at least 5–10 minutes.
Prepare the Sauce
  1. Lower the heat to medium and melt the butter in the same skillet, scraping up any browned bits from the bottom.
  2. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
  3. Pour in the bourbon to deglaze the pan, simmering for 2–3 minutes until the liquid reduces by half.
  4. Whisk in the heavy cream and Dijon mustard, simmering for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Stir in the fresh parsley and pour the finished sauce generously over the rested steaks before serving.

Notes

For the best results, use a drinkable bourbon you enjoy and ensure your cream is at room temperature before adding to the pan to prevent curdling. Store leftovers in an airtight container for up to 2 days and reheat gently on the stovetop to maintain the creamy sauce consistency.