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Steak with Bourbon Garlic Cream Sauce Recipe
Ash Tyrrell

Steak with Bourbon Garlic Cream Sauce Recipe

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.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 2
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.