There’s just something about a good steak dinner that makes the whole evening feel special.

And this Steak with Bourbon Garlic Cream Sauce is one of those recipes I keep coming back to whenever I want a meal that feels a little extra without hours in the kitchen.

The sauce alone is enough to win you over. It’s rich, creamy, a little smoky from the bourbon, and so full of garlic that the whole kitchen smells like heaven.

Paired with a perfectly seared, juicy steak, it honestly tastes like something you’d order at a fancy restaurant, but you get to enjoy it in the comfort of your own home.

This is my go-to for anniversary dinners, date nights at home, or even those evenings when I want to treat myself to something unforgettable.

One bite and you’ll understand why I love it so much.

Why I Love This Meal

I’ve always had a soft spot for a perfectly seared steak, but pairing it with this bourbon garlic cream sauce takes it to a whole new level.

The first time I made it, the rich aroma of garlic and bourbon filling the kitchen had me hovering by the stove like a kid waiting for cookies.

The sauce is indulgent without being overwhelming, and it clings to every bite of juicy, tender steak.

It’s the kind of meal that feels fancy enough for a special occasion but is surprisingly simple to make on a weeknight.

Every time I serve it, I feel a little proud of myself for creating something that tastes like a restaurant dish but comes from my own kitchen.

The buttery richness, the subtle warmth from the bourbon, and the garlicky kick make it a meal I genuinely look forward to eating again and again.

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📌 Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 2
• Calories: ~650 kcal per serving

Ingredients

For the Steak:

• 2 ribeye, filet mignon, or NY strip steaks (about 1.5 inches thick)
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tbsp butter (for basting)
• 2 sprigs fresh rosemary or thyme

For the Bourbon Garlic Cream Sauce:

• 2 tbsp butter
• 4 cloves garlic, minced
• ½ cup bourbon
• 1 cup heavy cream
• ½ cup beef broth
• 1 tsp Dijon mustard
• ½ tsp Worcestershire sauce
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• ¼ cup grated Parmesan cheese (optional, for extra richness)

Step-by-Step Instructions

Step 1: Prepare and Season the Steaks

Take your steaks out of the fridge and let them sit at room temperature for about 30 minutes. This helps them cook evenly and stay juicy.

I always pat mine dry with a paper towel before seasoning. Sprinkle both sides generously with salt, black pepper, and garlic powder. Seasoning well makes all the difference.

Step 2: Sear the Steaks

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. When the pan is hot, add a splash of olive oil and let it shimmer.

Place the steaks in the pan and sear for 3 to 4 minutes per side for medium-rare. You can adjust the time based on how you like your steak.

In the last minute of cooking, I add a pat of butter and a few sprigs of fresh rosemary or thyme.

I love basting the steaks by spooning the melted butter over them. Once done, remove the steaks from the pan and let them rest for 5 to 10 minutes while you make the sauce.

Step 3: Make the Bourbon Garlic Cream Sauce

In the same skillet, reduce the heat to medium and melt a little butter. Add the minced garlic and sauté for about 30 seconds until fragrant.

Carefully pour in the bourbon, stirring to deglaze the pan and lift all the flavorful bits from the bottom. Let it cook for a minute or two.

Add beef broth, Dijon mustard, Worcestershire sauce, and a pinch of salt and black pepper. Stir to combine. Pour in heavy cream and keep stirring until the sauce thickens slightly.

If you want extra richness, stir in some Parmesan cheese. Let it simmer for another couple of minutes and then remove from heat.

Step 4: Serve and Enjoy

Slice the rested steak against the grain so it stays tender. Spoon the bourbon garlic cream sauce over the top.

I like to serve mine with mashed potatoes, roasted vegetables, or a crisp green salad. Enjoy a restaurant-quality steak dinner made right in your own kitchen.

Tips for the Best Steak

When I make this, there are a few things I always do to ensure it turns out perfect:

• Let your steaks rest at room temperature before cooking. This small step makes a huge difference in how evenly they cook.
• Don’t skip the basting. I like spooning the melted butter and herbs over the steaks while they sear—it gives them that rich, restaurant-style flavor.
• Use a meat thermometer if you’re unsure. I always check for 130–135°F for medium-rare, and it comes out perfectly every time.
• Give the sauce a taste as you go. You can adjust the salt, pepper, or even add a tiny splash of extra bourbon if you like a bolder flavor.

Serving Suggestions

I love pairing this steak with something simple but delicious. Some of my favorites include:

• Creamy mashed potatoes to soak up every bit of that sauce.
• Roasted vegetables like asparagus, carrots, or Brussels sprouts for a little crunch.
• A crisp green salad with a tangy vinaigrette to balance all that richness.

You can also get creative and serve it over buttery noodles or alongside garlic bread if you’re feeling indulgent.

Storing and Reheating

If you happen to have leftovers (which is rare in my house), here’s how I handle them:

• Store in an airtight container in the fridge for up to 2 days.
• Reheat gently in a skillet over low heat so the sauce stays creamy. You can add a splash of broth or cream to loosen it up if needed.
• I wouldn’t recommend freezing the sauce with the steak—it’s best fresh—but the steak itself freezes okay if you separate it from the sauce.

Final Thoughts

I love meals that make me feel like I’m treating myself while still being easy enough to make on a weeknight. This steak with bourbon garlic cream sauce hits that sweet spot perfectly.

I know you’re going to love how rich and flavorful the sauce is and how tender the steak turns out. Give it a try for your next dinner night—you deserve it.