Introduction & Inspiration

Get ready for a steak dinner that’s packed with bold flavor and a touch of intriguing mystery! This “Haunted” Bourbon Garlic Cream Sauce Steak features perfectly pan-seared ribeye or New York strip, cooked with butter and aromatics, then draped in an incredibly luscious cream sauce. The sauce gets its character from rich bourbon, pungent garlic, tangy Dijon, savory Worcestershire, salty Parmesan, and a haunting little kick of cayenne pepper.

My inspiration for this recipe comes from loving those decadent cream sauces often served with steaks at high-end restaurants. I wanted to create a version at home that felt luxurious and complex, using bourbon for depth and cayenne for that playful “haunted” heat, all while being relatively straightforward to prepare in the same pan used for the steaks.

This dish is perfect for a special occasion, a date night in, or anytime you want to treat yourself to an impressive, deeply flavorful steak dinner that feels incredibly indulgent. It is a perfect recipe for steak lovers.

Nostalgic Appeal / Comfort Factor

A perfectly cooked steak with a rich sauce is the epitome of classic American comfort food indulgence. It evokes feelings of celebratory steakhouse dinners, special occasions, and deeply satisfying meals. Creamy pan sauces add another layer of familiar, luxurious comfort.

This recipe taps into that classic steakhouse comfort but adds a fun, slightly mysterious twist with the “haunted” theme (likely referring to the bourbon and cayenne). The core flavors – garlic, cream, Parmesan, butter – are universally comforting, while the bourbon and spice add an exciting edge.

It delivers sophisticated comfort food with a playful name and a delicious kick. A perfect dish to impress.

Homemade Focus

This recipe is all about creating a restaurant-quality steak experience entirely from scratch at home. You’re selecting and perfectly searing quality steaks, using classic techniques like butter-basting with garlic and herbs. Crucially, you’re building a complex, flavorful pan sauce from scratch right in the same skillet, utilizing the delicious fond (browned bits) left from searing the steaks.

Making the bourbon cream sauce yourself allows you to control the balance of flavors – the richness of the cream, the intensity of the garlic, the punch of the bourbon, the heat of the cayenne, and the saltiness of the Parmesan. Using fresh garlic and quality Parmesan elevates the sauce significantly.

It celebrates the techniques of proper steak searing and pan sauce creation, resulting in a cohesive, deeply flavorful homemade meal that rivals any restaurant offering. The homemade sauce is incredible.

Flavor Goal

The primary flavor goal is a perfectly cooked steak (aiming for medium-rare as suggested) with a rich, savory crust, complemented by a complex, creamy, and flavorful sauce. The steak itself should taste beefy and well-seasoned.

The “Haunted” Bourbon Garlic Cream Sauce is key: it should be rich and creamy from the heavy cream and butter, intensely garlicky, with noticeable but balanced notes of smooth bourbon (alcohol cooked off, leaving flavor). The Dijon and Worcestershire should add tang and umami depth, the Parmesan savory saltiness, and the cayenne a pleasant, lingering warmth (“haunting kick”).

The overall experience should be decadent, savory, creamy, tangy, slightly spicy, and deeply satisfying, with the sauce perfectly enhancing the rich flavor of the seared steak. A perfect balance between flavour and texture.

Ingredient Insights

Steak (Ribeye or New York Strip): About 1-inch thick is specified. These cuts have good marbling for flavor and tenderness, ideal for pan-searing. Bringing to room temp and patting dry is key before cooking.
Olive Oil & Butter: Oil for initial high-heat sear, butter added later for basting flavor and richness in the pan drippings used for the sauce.
Garlic (Smashed & Minced): Smashed cloves infuse the basting butter during searing. Minced fresh garlic provides pungent flavor for the sauce base.
Fresh Thyme or Rosemary (Optional): Added with butter during basting to perfume the steak and drippings.
Bourbon: Adds complexity, oaky notes, and a touch of sweetness to the sauce. The alcohol should be simmered off, leaving the flavor. Use a decent quality bourbon you’d enjoy drinking.
Heavy Cream: Creates the rich, luxurious base for the cream sauce.
Dijon Mustard: Adds tanginess and helps emulsify the sauce.
Worcestershire Sauce: Provides savory umami depth and complexity.
Cayenne Pepper: Gives the sauce its “haunting kick” of heat. Adjust amount to preference.
Salt and Pepper: For seasoning steak and adjusting sauce.
Grated Parmesan Cheese: Adds salty, nutty flavor and helps thicken the sauce slightly. Use freshly grated.
Fresh Parsley (Garnish): Adds a pop of fresh color and flavor.

Essential Equipment

Cast-Iron Skillet (Highly Recommended): Provides excellent heat retention for a great sear and is usually oven-safe if needed (though recipe finishes on stovetop).¹ Heavy stainless steel is a good alternative. Must be large enough for steaks without crowding.
Tongs: For handling steaks without piercing them.
Spoon: For basting steak with butter.
Plate & Foil: For resting the cooked steaks.
Whisk or Spoon: For making the sauce.
Meat Thermometer (Highly Recommended): Best way to ensure perfect steak doneness.
Knife & Cutting Board: For mincing garlic, chopping parsley.
Measuring Cups & Spoons:
Grater: For Parmesan cheese.

Ingredients

(Based on 1x column, serves 2)

For the Steak:

▢ 2 ribeye or New York strip steaks (about 1 inch thick each)
▢ 2 tablespoons olive oil
▢ Salt and pepper to taste
▢ 2 tablespoons butter
▢ 2 garlic cloves, smashed
▢ Fresh thyme or rosemary sprigs (optional)

For the Haunted Bourbon Garlic Cream Sauce:

▢ 1 tablespoon butter
▢ 3 garlic cloves, minced
▢ 1/4 cup bourbon
▢ 1 cup heavy cream
▢ 1 tablespoon Dijon mustard
▢ 1 teaspoon Worcestershire sauce
▢ 1/4 teaspoon cayenne pepper (or more/less to taste)
▢ Salt and pepper to taste
▢ 1/4 cup grated Parmesan cheese

Garnish:

▢ Fresh parsley, chopped

Step-by-Step Instructions

1. Prepare and Season the Steak:

Remove steaks from the refrigerator about 30-60 minutes before cooking to allow them to come closer to room temperature (helps with even cooking).
Pat the steaks completely dry with paper towels. This is crucial for achieving a good sear.
Season the steaks generously on all sides with salt and freshly ground black pepper.

2. Sear the Steak:

Heat a large cast-iron skillet (or other heavy skillet) over medium-high heat until very hot.
Add the olive oil to the hot skillet.
Carefully place the seasoned steaks in the skillet. Sear for 3-4 minutes on the first side without moving them, until a deep brown crust forms.

3. Baste and Finish Cooking Steak:

Flip the steaks using tongs.
Add the 2 tablespoons of butter, the 2 smashed garlic cloves, and the optional fresh herb sprigs (thyme/rosemary) to the skillet.
As the butter melts, tilt the pan and use a large spoon to continuously spoon the melted butter mixture over the steaks for about 1 minute.
Continue cooking the second side for another 2-4 minutes for medium-rare (internal temperature 130-135°F), or longer for desired doneness. Use a meat thermometer for accuracy.

4. Rest the Steak:

Remove the steaks from the skillet and transfer them to a clean plate or cutting board.
Loosely tent the steaks with aluminum foil and let them rest for at least 5-10 minutes while you make the sauce. Resting is essential for juicy steak.

5. Make the Haunted Bourbon Garlic Cream Sauce:

Pour off any excess fat from the skillet, leaving the flavorful browned bits (fond) and about 1 tablespoon of drippings if possible. Reduce the heat to medium.
Add the 1 tablespoon of butter to the skillet. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant, stirring constantly. Do not burn the garlic.
Carefully pour the bourbon into the skillet. (If comfortable and safe, you can tilt the pan slightly to flambé, letting the flames burn off quickly. Otherwise, simply proceed). Let the bourbon simmer for 1-2 minutes, scraping the bottom of the pan to lift the fond, allowing the alcohol to cook off and the liquid to reduce slightly.

6. Add Cream and Seasonings:

Stir in the heavy cream, Dijon mustard, Worcestershire sauce, cayenne pepper, salt, and pepper.
Bring the sauce to a gentle simmer and let it cook, stirring occasionally, until it thickens slightly, about 3-4 minutes.

7. Add Parmesan and Finish Sauce:

Remove the skillet from the heat (or keep on very low). Stir in the grated Parmesan cheese until it melts smoothly into the sauce.
Taste the sauce and adjust seasoning (salt, pepper, cayenne) if needed.

8. Serve:

Slice the rested steaks against the grain, if desired, or serve whole.
Pour the warm Haunted Bourbon Garlic Cream Sauce generously over the steaks.
Garnish with fresh chopped parsley. Serve immediately with your favorite sides.

Troubleshooting

Steak Over/Undercooked: Relied on time instead of temperature. Use a meat thermometer! Remember carry-over cooking during rest (temp will rise ~5°F).
Steak Tough: Overcooked, or didn’t rest, or sliced with the grain instead of against it.
No Sear/Crust: Pan not hot enough, steak wet, moved steak too much during initial sear.
Sauce Too Thin: Didn’t simmer long enough, or cream had lower fat content. Simmer gently until it coats a spoon. Parmesan helps thicken.
Sauce Broken/Oily: Cream added too quickly or boiled too hard. Whisk vigorously off heat. Ensure butter/cream aren’t overheated.
Bourbon Flavor Too Strong/Alcoholic: Didn’t simmer long enough after adding bourbon to cook off the alcohol harshness. Ensure it simmers for 1-2 minutes.
Too Spicy: Used too much cayenne. Start with less if sensitive. The cream and Parmesan help mellow it slightly.

Tips and Variations

Meat Thermometer: Best tool for perfect steak doneness.
Resting is Crucial: Don’t skip resting the steak for maximum juiciness.
Room Temp Steak: Helps with even cooking.
Pat Dry: Essential for a good sear.
Bourbon Safety: Be cautious when adding alcohol to a hot pan; remove pan briefly from flame if concerned about flare-ups. Let alcohol simmer off.
Add Mushrooms/Onions: Sauté sliced mushrooms or shallots after searing steak, before adding garlic, for extra flavor in the sauce.
Different Spirit: Cognac or brandy could substitute for bourbon for a different flavor profile.
Cheese: Gruyere or Asiago could add different notes instead of Parmesan.
Finish in Oven: For thicker steaks, after searing both sides, transfer oven-safe skillet to preheated oven (around 400°F) to finish cooking to desired internal temperature.

Serving and Pairing Suggestions

Serve Hot: Steak and cream sauce are best enjoyed immediately.
Classic Steakhouse Sides: Pair with mashed potatoes, roasted potatoes, baked potatoes, creamed spinach, roasted asparagus, or sautéed mushrooms.
Crusty Bread: For soaking up the delicious sauce.
Wine/Drink Pairing: A full-bodied red wine like Cabernet Sauvignon or Merlot complements the rich steak and sauce. A Bourbon-based cocktail (like an Old Fashioned or Manhattan) also makes a great pairing.

Nutritional Information

(Note: Estimated, per serving, assuming 2 servings from 1 lb total steak. Very rich dish, variable based on steak marbling, cream/butter/cheese amount.)

Calories: 700-900+
Fat: 50-70g+
Saturated Fat: 25-40g+
Cholesterol: 200-300mg+
Sodium: 600-900mg+ (depending on added salt, cheese, Worcestershire)
Total Carbohydrates: 5-10g
Dietary Fiber: <1-2g
Sugars: 2-5g
Protein: 40-55g+

Steak with ‘Haunted’ Bourbon Garlic Cream Sauce

Make a restaurant-worthy steak dinner at home! This recipe features pan-seared ribeye or New York strip steaks topped with a rich, ‘haunted’ bourbon garlic cream sauce with Parmesan and a touch of cayenne.

Author: Grace