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Haunted Bourbon Garlic Cream Steak Recipe

Haunted Bourbon Garlic Cream Steak Recipe
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★★★★★

5.3 from 12 reviews

This Haunted Bourbon Garlic Cream Steak recipe combines a perfectly seared ribeye or NY strip steak with a rich, smoky bourbon garlic cream sauce that adds a hauntingly delicious depth of flavor. The dish features a balance of savory spices, creamy texture, and a subtle bourbon kick for an unforgettable steak dinner experience.

Ingredients

Scale

For the Steak:

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 ribeye or NY strip steaks (1–1.5 inches thick)
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • ½ tsp smoked paprika

For the Haunted Bourbon Garlic Cream Sauce:

  • 4 cloves garlic (roasted or minced)
  • 2 tbsp bourbon (use a good-quality brand like Maker’s Mark)
  • ½ cup heavy cream
  • ¼ cup beef broth
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • ½ tsp cayenne pepper (optional)
  • Salt & pepper to taste

Equipment:

  • Cast-iron skillet (or heavy-bottomed pan)
  • Tongs
  • Whisk
  • Measuring spoons & cups

Instructions

  1. Preparing the Steak: Pat the steaks dry with paper towels to ensure a perfect sear. Season them generously with kosher salt, black pepper, and smoked paprika. Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering. Sear the steaks for 3–4 minutes per side for medium-rare, adjusting timing according to your preferred doneness. In the last minute of cooking, add unsalted butter and baste the steaks for extra richness. Remove the steaks from the skillet and let them rest on a plate tented with foil.
  2. Making the Haunted Bourbon Garlic Cream Sauce: Lower the heat to medium in the same skillet and add the minced or roasted garlic. Deglaze the pan by pouring in the bourbon, scraping up the browned bits from the bottom; be cautious as it may briefly flame. Stir in beef broth, Dijon mustard, and Worcestershire sauce and let the mixture simmer for 2 minutes. Add the heavy cream and cook for another 3–4 minutes until the sauce thickens slightly. Season with cayenne pepper, salt, and pepper to taste.
  3. Serving the Dish: Slice the rested steak against the grain to ensure tenderness. Drizzle the haunted bourbon garlic cream sauce over the slices. For an optional dramatic flair, garnish with a bourbon flambé to enhance the smoky bourbon aroma and presentation before serving.

Notes

  • Patting the steak dry before seasoning is key for a good sear.
  • Use a cast-iron skillet for even heat and better flavor development.
  • Adjust cooking times based on steak thickness and preferred doneness.
  • Use good-quality bourbon for the best flavor in the sauce.
  • Roasting garlic beforehand mellows its sharpness and deepens flavor.
  • For a non-alcoholic version, substitute bourbon with beef broth and a splash of apple cider vinegar.
  • The paprika and cayenne add smokiness and heat but can be adjusted or omitted based on taste.

Nutrition

Keywords: steak recipe, bourbon garlic cream sauce, ribeye steak, NY strip steak, pan-seared steak, creamy steak sauce, smoky steak sauce, bourbon steak recipe

Find it online: https://tastygenius.com/haunted-bourbon-garlic-cream-steak-recipe/