Description
A gourmet experience featuring perfectly seared ribeye steaks topped with a rich bourbon garlic cream sauce.
Ingredients
Scale
- 2 ribeye steaks
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cloves garlic, minced
- 1/2 cup bourbon
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat olive oil in a skillet over medium-high heat. Season the steaks generously with salt and pepper on both sides.
- Carefully place the seasoned steaks in the hot skillet. Sear for about 4-5 minutes on each side for a perfect medium-rare. Once done, remove them from the pan and let them rest on a plate.
- In the same skillet, add the minced garlic. Sauté for about 1 minute until fragrant and just beginning to brown, bearing in mind not to burn it.
- Carefully pour in the bourbon, using a wooden spoon to scrape any delicious bits stuck to the base of the pan. Let it reduce for about 2 minutes.
- Stir in the heavy cream along with the Dijon mustard and Worcestershire sauce. Allow this mixture to simmer until the sauce thickens, which should take about 5 minutes.
- Slice the rested steaks and serve them on plates. Drizzle the bourbon garlic cream sauce generously over the steak slices, and garnish with a sprinkle of fresh parsley.
Notes
Let your steaks come to room temperature before cooking for an even sear. Invest in a good meat thermometer for perfect doneness, aiming for about 130°F (medium rare). Don’t skip the resting phase after cooking for a more tender steak.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 740
- Sugar: 2g
- Sodium: 800mg
- Fat: 67g
- Saturated Fat: 29g
- Unsaturated Fat: 36g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 150mg