Steak with Bourbon Garlic Cream Sauce

The creamy, savory sauce elevates the tender steak.

 Steak with Bourbon Garlic Cream Sauce

Ingredients
2 ribeye steaks
2 tablespoons olive oil
Salt and pepper to taste
1/2 cup bourbon
1 cup heavy cream
1 tablespoon Dijon mustard
2 tablespoons butter
2 cloves garlic, minced
Parsley, for garnish

Directions

Pat steaks dry with paper towels and season generously on both sides with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering. Place seasoned steaks in the hot skillet. Cook for 5 to 9 minutes per side to desired temperature, Remove the steaks from the skillet and set aside. Let rest for at least 5-10 minutes. 

Reduce the heat to medium. Add the garlic to the same skillet and sauté for about 30 seconds until fragrant.  Carefully add the bourbon. Let it simmer, scraping up any browned bits from the bottom of the pan until the alcohol has cooked off and the liquid has reduced by about half, about 2-3 minutes. Stir in the Dijon mustard until well combined. Gradually whisk in heavy cream, stirring continuously. Bring the sauce to a gentle simmer and cook, stirring occasionally, until it thickens, about 3-5 minutes. Remove the skillet from the heat and add the cold butter until it's completely melted and incorporated. 

Slice the steaks against the grain into thick pieces or serve them whole. Drizzle the bourbon cream sauce over the steaks. Garnish with parsley.