Haunted Bourbon Garlic Cream Sauce Recipe
Experience the bold and smoky flavors of our Haunted Bourbon Garlic Cream Sauce served over perfectly seared ribeye, New York strip, or sirloin steaks. This rich, velvety sauce combines bourbon, garlic, cream, and a hint of smoky spices for an unforgettable steakhouse-style meal that’s perfect for any special occasion or indulgent dinner.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Steaks
- 2 ribeye, New York strip, or sirloin steaks (1–1¼ inch thick)
- Salt & black pepper, generously
- 1 tbsp olive oil
- 1 tbsp butter
- 2 sprigs fresh thyme or rosemary (optional)
Bourbon Garlic Cream Sauce
- 2 tbsp butter
- 6 cloves garlic, minced
- ⅓ cup bourbon
- 1 cup heavy cream
- ½ cup beef broth
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (adjust to taste)
- 1 tsp Worcestershire sauce
- Salt & black pepper, to taste
- Optional: 1–2 drops liquid smoke (for extra “haunted” flavor)
Instructions
- Prepare the Steaks: Pat the steaks dry with paper towels and season generously on both sides with salt and black pepper. Allow the steaks to rest at room temperature for 20 minutes to ensure even cooking.
- Sear the Steaks: Heat a skillet over high heat and add the olive oil. Once hot, place the steaks in the pan and sear for 3–4 minutes on each side for medium-rare, or until your desired doneness is reached. During the last 30 seconds of searing, add 1 tablespoon of butter and the fresh thyme or rosemary, basting the steaks with the melted butter and herbs. Remove the steaks from the pan and let them rest under tented foil.
- Make the Bourbon Garlic Cream Sauce: Reduce the heat to medium and add 2 tablespoons of butter to the same skillet. Sauté the minced garlic for about 30 seconds, stirring constantly to prevent browning. Carefully pour in the bourbon, allowing it to simmer for 2–3 minutes until reduced by half. Stir in the beef broth, heavy cream, Dijon mustard, Worcestershire sauce, smoked paprika, cayenne pepper, and liquid smoke if using. Let the sauce simmer gently for 5–7 minutes until it thickens and becomes velvety. Season with salt and black pepper to taste.
- Serve: Spoon the bourbon garlic cream sauce generously over the rested steaks. Garnish with freshly cracked black pepper or additional fresh herbs if desired. Serve immediately and enjoy!
Notes
- For a spicier sauce, increase the cayenne pepper slightly, but be cautious as it can overpower the other flavors.
- Adjust the amount of bourbon depending on your preference for alcohol flavor; ensure it’s fully cooked off if serving to children or those avoiding alcohol.
- Letting the steaks rest after cooking allows juices to redistribute, resulting in a more tender and juicy steak.
- Use fresh herbs like thyme or rosemary for a fragrant and earthy aroma; dried herbs can be substituted if fresh are unavailable.
- If you don’t have liquid smoke, you can omit it; the smoked paprika will still provide a subtle smoky flavor.
Keywords: bourbon sauce, garlic cream sauce, steak sauce, ribeye steak recipe, New York strip steak, sirloin steak, creamy steak sauce, garlic butter sauce, smoky sauce, steak dinner
