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Steak with bourbon-style garlic cream sauce on a plate

Steak with Haunted Bourbon-Style Garlic Cream Sauce

This steak recipe features a rich garlic cream sauce with a bourbon-style splash, offering big flavor with little fuss. Perfect for weeknight meals or special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces ribeye or sirloin steaks Use your preferred cut.
  • 1 tbsp olive oil For searing the steaks.
  • 2 tbsp butter For basting the steaks.
  • 3 cloves garlic, smashed For flavor while searing.
  • 1/2 tsp smoked paprika For seasoning.
  • 1/2 tsp black pepper To taste.
  • Salt, to taste For seasoning the steaks.
For the Garlic Cream Sauce
  • 1 tbsp butter For melting and sautéing garlic.
  • 3 cloves garlic, minced For the sauce.
  • 3/4 cup heavy cream Base for the cream sauce.
  • 1/4 cup bourbon-style substitute Mix of apple juice, water, and vanilla.
  • 1/2 tsp smoked paprika For flavor in the sauce.
  • 1/4 tsp ground cinnamon Adds a warm note.
  • 1/4 tsp cayenne Optional, for heat.
  • 1/4 cup grated Parmesan Stir in at the end for creaminess.
  • Salt & black pepper, to taste For adjusting flavor.

Method
 

Preparation
  1. Pat steaks dry and season generously with salt, pepper, and smoked paprika.
  2. Heat olive oil in a skillet over medium-high heat. Add steaks and sear 3–4 minutes per side. Add butter and smashed garlic, basting the steaks for 1 minute. Remove steaks and let rest.
Making the Sauce
  1. Lower heat to medium. In the same skillet, melt butter and sauté minced garlic until fragrant.
  2. Pour in the bourbon-style substitute and let it simmer.
  3. Stir in heavy cream, smoked paprika, cinnamon, and cayenne. Simmer gently until slightly thickened.
  4. Stir in Parmesan until smooth. Season with salt and black pepper to taste.
Serving
  1. Slice steaks against the grain and spoon the haunted garlic cream sauce over the top. Serve with mashed potatoes, roasted veggies, or buttered noodles.

Notes

Dry steaks well before searing for a better crust. Use a heavy pan or cast-iron for even heat. Let steaks rest 5–10 minutes after cooking to keep juices. Add Parmesan off the heat to keep the sauce smooth. If the sauce is too thick, thin with a splash of water or extra cream.