Name: Steak with Bourbon Garlic Cream Sauce Recipe
Prep time: 5 min
Cook time: 25 min
Ingredients: 1 12 oz boneless New York strip steak — A thick cut gives you that perfect sear and a juicy interior.; 1 ½ tsp kosher salt (plus more to taste — Coarse salt draws out flavor and seasons the steak deeply.); ¼ tsp freshly ground black pepper (plus more — Freshly ground pepper adds more heat and sharpness than pre-ground.); 2 Tbsp neutral oil (divided — Use oil with a high smoke point like avocado or canola to get a crisp sear.); 2 Tbsp cold unsalted butter — Cold butter helps baste the steak and forms a rich crust.; 6 cloves garlic: 2 smashed (4 finely chopped — Smashed cloves add a deep roasted flavor; chopped garlic enhances the sauce.); ¼ cup bourbon — Adds a smoky-sweet depth that beautifully complements the seared steak.; ½ cup low-sodium chicken broth — Adds savory body without making the sauce too salty.; ¼ cup heavy cream — Gives the sauce its smooth (luxurious texture.)

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Steak with Bourbon Garlic Cream Sauce Recipe | Rich & Flavorful

I just made this luxurious Steak with Bourbon Garlic Cream Sauce Recipe, and I couldn’t wait to share how incredible it turned out—rich, indulgent, and full of comforting flavor. I started by searing a juicy steak to golden perfection, then made a velvety sauce infused with bourbon, garlic, and cream right in the same pan.

The aroma alone was mouthwatering! Every bite tasted like something from a fancy steakhouse, but it all came together in my own kitchen. If you love steak and crave bold, creamy flavors, this recipe will absolutely steal the show. You can also enjoy similar delicious meals like the Harvest Chicken Cobb Salad Recipe for a lighter, refreshing option.

Ingredients

Note: Serves 2

1 (12 oz) boneless New York strip steak — A thick cut gives you that perfect sear and a juicy interior.
1 ½ tsp kosher salt, plus more to taste — Coarse salt draws out flavor and seasons the steak deeply.
¼ tsp freshly ground black pepper, plus more — Freshly ground pepper adds more heat and sharpness than pre-ground.
2 Tbsp neutral oil (divided) — Use oil with a high smoke point like avocado or canola to get a crisp sear.
2 Tbsp cold unsalted butter — Cold butter helps baste the steak and forms a rich crust.
6 cloves garlic: 2 smashed, 4 finely chopped — Smashed cloves add a deep roasted flavor; chopped garlic enhances the sauce.
¼ cup bourbon — Adds a smoky-sweet depth that beautifully complements the seared steak.
½ cup low-sodium chicken broth — Adds savory body without making the sauce too salty.
¼ cup heavy cream — Gives the sauce its smooth, luxurious texture.

Variations

Want to switch things up a little? Here are some easy tweaks:

For a dairy-free version, use coconut cream instead of heavy cream and olive oil instead of butter.
Skip the alcohol by using extra broth with a splash of apple cider vinegar or balsamic for depth.
Add sautéed mushrooms or shallots to the sauce for more texture and an earthy flavor.
Stir in a teaspoon of Dijon mustard or a pinch of smoked paprika for a flavor twist.
To lighten things up, use half-and-half instead of heavy cream and reduce butter slightly.

If you’re in the mood for another cozy and comforting meal, try the Butternut Squash & Sage Pasta Recipe — it’s creamy, aromatic, and pairs beautifully with the richness of this steak dish.

Cooking Time

Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Equipment You Need

Heavy-bottomed skillet (preferably cast iron): For that perfect sear and even cooking.
Tongs: To flip and handle the steak without piercing it.
Instant-read thermometer: Ensures your steak reaches the right doneness.
Baking sheet: For finishing the steak in the oven.
Heatproof bowl or plate: To rest the steak while making the sauce.

How to Make Steak with Bourbon Garlic Cream Sauce

Let’s break down how to make this dish step-by-step so you can recreate it effortlessly at home.

Prepare the Steak

Start by patting the steak completely dry with paper towels — moisture prevents a good sear. Season both sides generously with salt and pepper, pressing the seasoning into the meat so it sticks. Let it sit for about 15 minutes at room temperature for even more cooking.

Sear the Steak

Heat 1 tablespoon of oil in a heavy skillet over medium-high heat. When the oil shimmers, add the steak and sear for about 2–3 minutes without moving it until a golden crust forms. Flip the steak and add butter plus the smashed garlic cloves. Tilt the pan slightly and spoon the melted butter over the steak repeatedly for extra flavor and a glossy finish.

Finish in the Oven

If your steak is thick, transfer it to a preheated 350°F oven to finish cooking until it reaches your desired doneness — around 125°F for medium-rare or 135°F for medium. Once done, transfer it to a plate, cover lightly with foil, and let it rest for 5 minutes to lock in the juices.

Make the Sauce

In the same skillet, pour out most of the excess fat, leaving just a teaspoon behind. Add the chopped garlic and sauté for about 30 seconds until fragrant. Carefully pour in the bourbon (it may sizzle!), scraping up any browned bits from the bottom of the pan. Let it simmer and reduce by half — this intensifies the flavor.

Add chicken broth and heavy cream, then stir continuously as the sauce thickens. Cook for 5–8 minutes until it’s smooth, creamy, and coats the back of a spoon. Season with a pinch of salt and pepper.

Serve

Slice the rested steak against the grain and arrange it on a warm plate. Spoon the bourbon garlic cream sauce generously over the top. I like to finish it with a sprinkle of chopped parsley or thyme — it adds color and freshness to balance the richness.

Additional Tips for Making This Recipe Better

After making this recipe a few times, here’s what I’ve learned to make it even better:

Let the steak come to room temperature before searing — cold meat doesn’t brown as well.
Always use a cast-iron skillet if possible; it holds heat evenly and creates that perfect crust.
Don’t skip the butter basting step — it’s where the magic happens!
If the sauce feels too thick, whisk in a splash of broth at the end to loosen it up.
Always rest your steak before slicing so the juices redistribute beautifully.

How to Serve Steak with Bourbon Garlic Cream Sauce

Presentation matters, and this dish is a showstopper! Slice the steak against the grain into thick, juicy strips and fan them out on a plate. Drizzle the creamy bourbon garlic sauce generously over the top, letting it cascade over the slices. For a polished look, garnish with fresh parsley or thyme sprigs.

This dish pairs beautifully with mashed potatoes, roasted asparagus, garlic butter green beans, or even a simple side salad. A glass of red wine or a bourbon cocktail perfectly complements the flavors for a restaurant-worthy meal at home.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: 780 kcal
Protein: 32 g
Carbohydrates: 5 g
Fat: 63 g

Make Ahead and Storage

Storing in the Fridge

Once cooled, store the steak and sauce separately in airtight containers. They’ll stay fresh for up to 3 days in the refrigerator. Reheat the steak gently to prevent it from drying out.

Freezing

You can freeze the sauce alone for up to one month. Avoid freezing the steak with sauce, as the texture of the meat and cream may change after thawing.

Reheating

To reheat, warm the sauce gently in a saucepan over low heat, whisking to restore its smooth texture. For the steak, reheat it in a 300°F oven for about 5–7 minutes, or just until warmed through. Avoid microwaving — it can make the meat tough.

Why You’ll Love This Recipe

This steak with bourbon garlic cream sauce is one of those dishes that turns an ordinary night into something special. Here’s why I absolutely love it — and why you will too:

It tastes restaurant-quality: That deep sear and silky sauce make it feel like fine dining at home.
It’s easy and quick: From start to finish, you’ll have it ready in about 30 minutes.
It’s versatile: You can pair it with anything — pasta, potatoes, or veggies.
It’s full of flavor: The mix of bourbon, garlic, and cream creates a rich, bold, slightly smoky taste.
It’s customizable: Whether you want it lighter, dairy-free, or alcohol-free, it’s easy to adapt.

If you’ve been craving something rich, comforting, and impressive without spending hours in the kitchen, this Steak with Bourbon Garlic Cream Sauce recipe is your answer. It’s simple, elegant, and full of flavor — perfect for date night, holidays, or just treating yourself after a long day. Once you try it, I promise it’ll become one of your favorite go-to steak recipes.

Ash Tyrrell