Steak with Bourbon Garlic Sauce (Print-Friendly Version)

Tender steak paired with a smooth bourbon garlic sauce, enriched with cream and Parmesan.

# Ingredients Required:

→ Steak

01 - Ribeye or New York strip steaks, 2 pieces (about 2.5 cm thick)
02 - Olive oil, 30 ml
03 - Salt, to taste
04 - Black pepper, to taste

→ Cooking Butter and Aromatics

05 - Unsalted butter, 30 g
06 - Garlic cloves, 2 smashed
07 - Fresh thyme or rosemary, optional

→ Haunted Bourbon Garlic Cream Sauce

08 - Bourbon, 60 ml
09 - Garlic cloves, 3 minced
10 - Unsalted butter, 15 g
11 - Heavy cream, 240 ml
12 - Dijon mustard, 15 g
13 - Worcestershire sauce, 5 ml
14 - Cayenne pepper, 0.6 g (¼ teaspoon)
15 - Salt, to taste
16 - Black pepper, to taste
17 - Grated Parmesan cheese, 25 g
18 - Fresh parsley, for garnish

# Detailed Directions:

01 - Pat steaks dry with paper towels and season generously on both sides with salt and black pepper.
02 - Heat olive oil in a cast-iron skillet over medium-high heat. Add steaks and sear for 3 to 4 minutes per side until a deep golden crust forms.
03 - Add butter, smashed garlic cloves, and thyme or rosemary to the pan. Baste steaks continuously with melted butter for about 1 minute.
04 - Remove steaks from the skillet and let rest on a plate, loosely covered with foil.
05 - Pour bourbon into the skillet, scrape up browned bits, and simmer for 1 to 2 minutes to slightly reduce.
06 - Lower heat to medium, add butter and minced garlic, and cook for approximately 30 seconds until fragrant.
07 - Pour in heavy cream, whisk in Dijon mustard, Worcestershire sauce, cayenne pepper, salt, and black pepper. Simmer gently for 4 to 5 minutes until thickened.
08 - Stir in grated Parmesan cheese until melted and sauce is smooth.
09 - Return steaks to the skillet, spoon sauce over them, and simmer for 1 to 2 minutes to reheat. Serve immediately garnished with fresh parsley.

# Helpful Advice:

01 - Use a heavy skillet, preferably cast iron, to achieve a perfect sear and retain heat.

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