Ingredients:
For the Steak:
• 2 ribeye or filet mignon steaks (about 8-10 oz each)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
For the Bourbon Garlic Cream Sauce:
• 1/2 cup bourbon
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Steaks:
• Season the steaks generously with salt and freshly ground black pepper on both sides.
• Heat the olive oil in a large skillet over medium-high heat until hot.
2. Cook the Steaks:
• Add the steaks to the skillet and cook for about 3-4 minutes on each side for medium-rare, or to your desired doneness.
• Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.
3. Prepare the Sauce:
• In the same skillet, carefully add the bourbon. Be cautious as it may flame up.
• Cook for 1-2 minutes to reduce slightly and burn off some of the alcohol.
• Add the butter and garlic to the skillet, sautéing until fragrant and the butter is melted, about 1-2 minutes.
• Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Cook, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes.
• Season with salt and freshly ground black pepper to taste.
4. Combine and Serve:
• Return the steaks to the skillet, spooning some of the sauce over them.
• Cook for an additional 1-2 minutes, just to reheat the steaks and meld the flavors.
• Transfer the steaks to serving plates and spoon additional sauce over the top.
• Garnish with chopped fresh parsley.
Tips:
• Let the steaks come to room temperature before cooking for more even cooking.
• Use a meat thermometer to check for doneness: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
• Pair this dish with mashed potatoes or steamed vegetables for a complete meal.
Enjoy your Steak with Bourbon Garlic Cream Sauce!