Ingredients:
2 ribeye or New York strip steaks (about 1 inch thick)
2 tbsp olive oil
Salt and pepper, to taste
2 tbsp butter
2 garlic cloves, smashed
Optional: Fresh thyme or rosemary for basting
¼ cup bourbon
3 garlic cloves, minced
1 tbsp butter
1 cup heavy cream
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
¼ tsp cayenne pepper
¼ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Steaks: Take the ribeye steaks out of the refrigerator about 30 minutes before cooking to let them come to room temperature. Season both sides generously with salt and pepper.
Sear the Steaks: Heat the olive oil in a cast-iron skillet over medium-high heat. Add the steaks to the hot skillet and sear for 3-4 minutes on each side until a nice brown crust forms. Lower the heat to medium, add the butter, smashed garlic, and herbs (if using), and baste the steaks by spooning the melted butter over them. Cook to your desired doneness (about 3 more minutes for medium-rare). Remove the steaks and let them rest on a plate while you prepare the sauce.
Make the Bourbon Garlic Sauce: In the same skillet, carefully pour in the bourbon. Let it simmer for 1-2 minutes to cook off the alcohol, scraping up the browned bits from the pan. Add the minced garlic and 1 tablespoon of butter, cooking for another 30 seconds until fragrant.
Create the Creamy Sauce: Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and cayenne pepper. Cook the sauce for 3-4 minutes until it thickens slightly. Lower the heat and add the grated Parmesan cheese, stirring until melted and well combined.
Serve the Steaks: Plate the steaks and generously spoon the creamy bourbon garlic sauce over the top. Garnish with freshly chopped parsley for a fresh, vibrant touch.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
