Hey there! So, let me tell you about this delightfully spooky steak recipe that I stumbled upon one rainy night when I was feeling a bit adventurous in the kitchen. I call it ‘Steak with Haunted Bourbon Garlic Cream Sauce’ because, well, the name just sounds exciting doesn’t it? I accidentally added a bit too much bourbon once, and now the sauce has its own ghostly reputation around here—one that’s definitely worth exploring!
Why You’ll Love This
I make this when I want to impress without too much fuss. My family goes crazy for it because it’s rich, creamy, and oh-so-flavorful (not to mention, the bourbon gives it a little extra kick!). Honestly, the first time I made it, the sauce was a bit too runny, but after a couple of tweaks—voilà! It was perfect.
What You’ll Need
- 4 steaks (your choice, but I usually go for ribeye)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cloves garlic, minced (I sometimes cheat and use garlic powder)
- 1 cup heavy cream (you can substitute with whole milk, though it’s not as thick)
- 1/2 cup bourbon (or whiskey, if that’s what you have)
- 1 tablespoon butter (my grandmother used to swear by unsalted, but either works)
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a pan over medium-high heat. Season your steaks with salt and pepper, then cook to your liking. I usually aim for medium rare, but you do you!
- Remove the steaks from the pan and set them aside. Add the minced garlic to the pan. (This is where I usually sneak a taste—shh!) Cook until fragrant, about 1 minute.
- Pour in the bourbon and let it simmer until it reduces by half. Don’t worry if it looks a bit weird right now—it always does!
- Add the heavy cream and butter, stirring until the sauce thickens slightly. Keep an eye on it, though—it can go from silky to curdled pretty quick if you’re not careful.
- Return the steaks to the pan, spooning the sauce over them. Let them bathe in all that goodness for a couple of minutes.
- Garnish with parsley if you’re feeling fancy, and serve!
Notes
If you find the sauce too strong, just add a bit more cream to mellow it out. I learned this the hard way after a particularly potent batch that was too much even for my bourbon-loving dad!
Variations
Once, I tried adding mushrooms to the sauce. It didn’t quite hit the mark for me, but maybe you’ll like it? Oh, and if you’re out of bourbon, cognac works too, kinda!
Equipment
Don’t have a fancy steak pan? No worries, a good old cast-iron skillet works just fine. Actually, it might even give a nicer sear!
Storage
Leftovers? Store them in an airtight container in the fridge. Though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I usually serve this up with some roasted veggies or a simple salad on the side. My mom likes to insist on mashed potatoes (she’s onto something). And a glass of red wine never hurts.
Pro Tips
I once tried rushing the sauce and regretted it. Letting the bourbon reduce fully is key—otherwise, you’ll end up with a sauce that’s more boozy than creamy.
FAQs
Can I use non-dairy cream? You could, but it may change the texture a bit. Feel free to experiment though!
What’s the best cut of steak? Ribeye is my go-to, but any cut you like will work. It’s really about personal preference.
How can I tell if the sauce has reduced enough? It should coat the back of a spoon. If it doesn’t, just keep simmering.