Ingredients
- Steak (Ribeye, New York Strip, or Filet) – 2 steaks, about 1-inch thick
- Butter – 4 tablespoons, divided
- Garlic – 4 cloves, minced
- Bourbon – 1/4 cup
- Heavy Cream – 1 cup
- Fresh Thyme – 2 sprigs
- Salt – To taste
- Black Pepper – To taste
Instructions
- Step 1: Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
- Step 2: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and the skillet is hot, add the steaks and sear for 3-4 minutes per side for medium-rare, or longer for desired doneness. Remove steaks from the skillet and let rest on a plate, tented with foil.
- Step 3: Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it.
- Step 4: Pour in the bourbon, carefully deglazing the pan by scraping up any browned bits from the bottom. Let the bourbon simmer for 1-2 minutes to reduce slightly.
- Step 5: Stir in the heavy cream and thyme sprigs. Bring to a simmer and cook for 3-5 minutes, or until the sauce has thickened slightly. Season the sauce with salt and pepper to taste.
- Step 6: Spoon the Haunted Bourbon Garlic Cream Sauce over the rested steaks and serve immediately. Garnish with extra fresh thyme if desired.
Notes
- Store leftover sauce separately from the steak to prevent it from becoming soggy.
- For best results, gently reheat the sauce in a saucepan over low heat, whisking occasionally, and warm the steak in the oven.
- Serve this decadent steak with roasted asparagus or mashed potatoes to soak up all that amazing sauce.
- Don't skip deglazing the pan with bourbon; those browned bits add depth and a hauntingly delicious flavor to the sauce!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American