Bourbon Steak with Garlic

Nothing elevates steak night like a New York strip crowned with a rich bourbon garlic cream sauce. This dish is all about that classic steakhouse experience from the sizzle of a great sear to that velvety sauce. The haunted element comes from the depth of the garlic and bourbon perfectly balanced with cream and herbs for a dinner that feels special without being fussy. Our family asks for this whenever the evenings get cool and everyone wants to linger around the table just a little longer.

I first tried this as a way to finish off some bourbon one chilly night and it turned every ordinary meal into something extraordinary. Now my kids call it haunted steak and look forward to the aroma every fall.

Ingredients

• Boneless New York strip steak: choose a 12-ounce cut for the best flavor and tenderness selecting a well-marbled steak ensures juiciness
• Kosher salt and freshly ground black pepper: these bring out natural umami and help create a perfect crust use flaky salt if possible
• Neutral cooking oil: reach for one with a high smoke point like canola or grapeseed for a reliable sear
• Cold unsalted butter: gives a rich finish and helps with deep browning cold butter will give better basting control
• Garlic: both smashed and finely chopped for layers of flavor always use fresh for the brightest aroma
• Bourbon: choose a good quality brand for smoothness and depth this is key to the sauce’s warm complexity
• Low-sodium chicken broth: lets the sauce shine without getting too salty store-bought works in a pinch
• Heavy cream: creates that signature velvety texture and thickens the sauce look for one with the highest butterfat
• Fresh herbs: such as thyme or rosemary use whole sprigs for fragrance and color
• Red wine: optional but brings a subtle depth pick a bold dry varietal
• Caramelized shallots: also optional but add gentle sweetness and extra aroma select firm shallots for the best taste
• Smoked paprika: adds warmth and an amber hue to both sauce and garnish

• Whenever possible select the brightest garlic and a well-marbled steak for maximum flavor

Step-by-Step Instructions

Prepare the Steak:

Pat the steak dry thoroughly with paper towels then cover every surface in kosher salt and a few turns of black pepper Leave it to rest uncovered at room temperature for thirty minutes This step dries the exterior which is essential for a beautiful crust

Sear the Steak:

Get your cast-iron skillet very hot until just shy of smoking Pour in a splash of neutral oil and gently lower the steak in laying away from you Sear without flipping for three to four minutes to build a golden crust then repeat on the other side

Butter Baste:

Lower the heat Add in your cold butter along with two smashed garlic cloves Begin spooning the melting butter and toasted garlic over the steak for a full minute Flip the steak and give the other side the same attention coating it all in garlicky butter

Rest the Steak:

Take the steak out and rest it on a plate loosely covered with foil for eight minutes Resting keeps juices inside ensuring every slice is tender

Make the Haunted Bourbon Garlic Cream Sauce:

Pour off any extra fat from your skillet Keep it set over medium-low add the chopped garlic Let it cook for two minutes as you scrape up the brown bits with a wooden spoon Next pour in your bourbon and carefully ignite it with a long lighter for a quick flame if desired Let the alcohol burn off then add chicken broth and simmer for another two minutes Stir in the heavy cream plus any herbs wine or caramelized shallots if using Let this bubble until the sauce reaches your favorite thickness

Finish and Serve:

Slice the steak against the grain for tenderness Spread the slices on a platter and spoon the hot sauce over the top Shower with fresh herbs and a dusting of smoked paprika for color and punch

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My favorite part is how the smell of bubbling bourbon and garlic fills the house For my family the first spoonful of garlicky sauce is when everyone goes quiet in appreciation But the real magic is the way we all end up together in the kitchen drawn by the aroma as the sauce comes together

Storage Tips

Leftover steak stores nicely for up to three days in the fridge especially if you slice it before chilling for even heating The sauce should stay in a separate airtight container Reheat gently so the sauce stays creamy and the steak does not overcook If reheating in a pan add a spoonful of water or cream to keep things lush

Ingredient Substitutions

You can swap out the strip steak for ribeye filet mignon or even sirloin for a different texture Brandy can stand in for bourbon or if avoiding alcohol try a little apple cider which gives a nice sweetness For a dairy-free version coconut cream creates a silky finish with a touch of island flavor

Serving Suggestions

This steak and its sauce beg for something to soak them up Mashed potatoes are classic but a piece of fresh sourdough or baguette works just as well Roasted Brussels sprouts garlicky green beans or a crisp salad on the side balance the meal beautifully especially when you want a lighter touch

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Cultural Note

Bourbon sauces are a hallmark of American steakhouse cuisine prized for their showy aroma and cozy feel The haunted garlic is my nod to autumn gatherings where even a simple steak becomes an occasion We make this every Halloween but honestly any chilly night will do

When I bring this to the table conversation always pauses right when the sauce hits the steak and I love seeing friends and family surprised by how impressive it tastes for such a simple dish

Recipe FAQs

→ How do I achieve a perfect steak sear?

Pat the steak dry, season it generously, and heat a cast-iron skillet until almost smoking. Sear each side without moving to develop a deep caramelized crust.

→ What does bourbon add to the sauce?

Bourbon brings a smoky sweetness that balances the creamy garlic base, enhancing the overall flavor complexity.

→ Can I use a different steak cut?

Yes, ribeye or sirloin are great alternatives. Adjust cooking time depending on thickness and desired doneness.

→ Why should I rest the steak after cooking?

Resting allows the juices to redistribute evenly, resulting in a tender and juicy texture.

→ Which herbs complement this dish best?

Fresh thyme and rosemary pair wonderfully, adding fragrant notes that enhance the sauce’s richness.

→ How can I store leftovers properly?

Slice the steak before storing in the fridge up to three days. Keep the sauce separate and reheat gently to maintain creaminess.