A delicious ribeye steak served with a rich bourbon garlic cream sauce, perfect for a special dinner.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Low Carb
Ingredients
Scale
1 ½ pounds ribeye steak (or your preferred cut)
Salt and black pepper, to taste
2 tablespoons olive oil
4 cloves garlic, minced
½ cup bourbon
1 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh parsley (for garnish)
Instructions
Season the steak generously with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steak and sear for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove the steak from the skillet and let it rest on a cutting board.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
Pour in the bourbon, scraping the bottom of the skillet to deglaze and lift any browned bits. Let it simmer for 2-3 minutes until slightly reduced.
Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Cook for another 3-4 minutes, stirring frequently, until the sauce thickens slightly.
Slice the rested steak against the grain and serve it drizzled with the bourbon garlic cream sauce. Garnish with chopped parsley.
Notes
For a smoky flavor, consider adding a teaspoon of smoked paprika to the sauce.
If you prefer a lighter version, substitute half of the heavy cream with chicken broth.