Best Steak With Creamy Bourbon Garlic Sauce

This is the kind of recipe that makes you feel like a steakhouse chef, even if you’re cooking in sweatpants and your kitchen scale is actually a measuring cup from 1987.

Picture this: perfectly seared New York strip steak with a golden crust that would make Gordon Ramsay weep tears of joy, paired with a bourbon garlic sauce so creamy and indulgent it should probably come with a warning label.

The magic happens when that bourbon hits the hot cast iron skillet and creates an aromatic cloud that’ll have your neighbors wondering what fancy restaurant moved into your kitchen.

This isn’t just dinner – it’s the kind of meal that transforms a random Tuesday into an occasion worth celebrating, complete with that satisfying sizzle and the intoxicating aroma of garlic and herbs.

The best part is watching people’s faces when they take that first bite and realize you actually know what you’re doing in the kitchen (spoiler alert: following good directions counts as knowing what you’re doing).

In just 30 minutes, you’ll have restaurant-quality steak with a sauce so good you’ll want to put it on everything from roasted vegetables to tomorrow morning’s scrambled eggs.

Ingredients

For the Steak

• 1 (12-oz.) boneless New York strip steak
• 1 1/2 tsp. kosher salt, plus more for seasoning
• 1 /4 tsp. freshly ground black pepper, plus more for finishing
• 2 Tbsp. neutral oil, divided (such as avocado or grapeseed oil)
• 2 Tbsp. cold unsalted butter (preferably grass-fed for richer flavor)

For the Bourbon Garlic Sauce

• 6 cloves garlic (2 smashed, 4 finely chopped)
• 1 /4 cup bourbon (use a quality sipping bourbon for best results)
• 1 /2 cup low-sodium chicken broth (or beef broth for deeper flavor)
• 1 /4 cup heavy cream (organic preferred for richness)

Instructions

Preparation

1. 1 Place a rack in center of oven and preheat to 350°F (175°C). Pat steak dry on both sides using paper towels – this is crucial for achieving that perfect sear. Place on a large baking sheet and season both sides generously with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Let the steak come to room temperature for about 10 minutes while the oven heats.

Searing the Steak

1. 2 In a large metal pan (NOT nonstick – you need those beautiful fond bits for the sauce) over medium-high heat, heat 1 tablespoon oil until it shimmers and just begins to smoke. Add steak, arranging the most photogenic side face down in pan, and cook undisturbed until deeply browned on the bottom, 2 to 3 minutes. Resist the urge to move it – patience creates that gorgeous crust.
2. 3 Using tongs, turn steak and continue to cook until deeply browned, 1 to 2 minutes more. Turn steak on its fat-cap side and cook until browned, about 1 minute. This renders the fat beautifully and adds incredible flavor. Arrange steak presentation side up in pan. Add cold butter and the 2 smashed garlic cloves. Continue to cook, spooning melting butter over steak continuously, until butter is frothy and steak is glistening, 1 to 2 minutes more.

Oven Finishing

1. 4 Return steak to the baking sheet. Bake until an instant-read thermometer inserted into the center registers 125°F (52°C) for medium-rare, 6 to 10 minutes more. The internal temperature will rise another 5 degrees during resting, giving you perfect medium-rare at 130°F (54°C).

Creating the Sauce

1. 5 Meanwhile, transfer the liquid remaining in pan to a heatproof container to cool – this golden, garlicky butter will be pure flavor gold. Reserve the browned smashed garlic cloves. Do not wipe out the pan – those caramelized bits are flavor treasure.
2. 6 In the same pan over medium heat, cook the 4 chopped garlic cloves and remaining 1 tablespoon oil, stirring constantly, until fragrant and just starting to turn golden, 30 seconds to 1 minute. Don’t let it burn or it will become bitter. Add bourbon and cook, stirring and scraping up any browned bits from bottom of pan with a wooden spoon, until liquid is reduced by half, 1 to 2 minutes. The alcohol will cook off, leaving pure bourbon flavor.
3. 7 Add chicken broth, heavy cream, and the reserved smashed garlic cloves. Continue to cook, stirring frequently, until reduced and sauce coats the back of a spoon in a thin, even layer, 5 to 8 minutes. The sauce should be glossy and coat a spoon without being too thick. Season with salt if needed. Remove from heat and keep warm.

Resting and Serving

1. 8 Transfer steak to a cutting board and let rest 5 minutes – this allows juices to redistribute throughout the meat. Thinly slice against the grain using a sharp knife. Transfer to a serving platter and top with the warm bourbon garlic sauce. Season with freshly cracked pepper if desired.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results)

• Cast iron skillet – Creates superior heat retention and develops those crucial fond bits for the sauce. The even heat distribution ensures perfect searing every time
• Instant-read thermometer – Takes the guesswork out of doneness and prevents overcooking your expensive steak investment
• Sharp chef’s knife – Essential for slicing against the grain and achieving those perfect, restaurant-quality presentation cuts
• Tongs – Heavy-duty tongs give you control when flipping and maneuvering the steak without piercing the meat

Helpful Upgrades

• Digital kitchen scale – For precise measurements, especially if you’re doubling the recipe for entertaining
• Stainless steel baking sheet – Conducts heat evenly during the oven-finishing process
• Wooden spoon – Perfect for scraping up those flavorful fond bits without scratching your pan
• Microplane grater – If you want to add fresh garlic or citrus zest for extra flavor complexity

Nice-to-Have Options

• Silicone spatula – Helps incorporate every drop of that precious sauce
• Bench scraper – Makes transferring sliced steak to the platter effortless and professional-looking

Recipe Variations and Dietary Modifications

Protein Alternatives

• Ribeye steak → Use same technique but reduce oven time by 2-3 minutes due to higher fat content
• Filet mignon → Increase oven time by 3-4 minutes for this thicker, more tender cut
• Pork tenderloin → Cook to 145°F (63°C) internal temperature, adjust oven time to 12-15 minutes
• Chicken thighs → Bone-in thighs work beautifully, cook to 165°F (74°C) internal temperature

Sauce Variations

• Whiskey substitute → Replace bourbon with Irish whiskey, Scotch, or even brandy for different flavor profiles
• Non-alcoholic version → Use 2 tablespoons apple cider vinegar plus 2 tablespoons brown sugar for depth
• Herb enhancement → Add fresh thyme, rosemary, or sage during the butter basting step
• Mushroom addition → Sauté 8 oz sliced mushrooms before making the sauce for an earthy upgrade

Dairy-Free Modifications

• Heavy cream substitute → Use full-fat coconut milk or cashew cream for richness
• Butter alternative → Replace with ghee or high-quality olive oil for the basting process
• Flavor boost → Add 1 tablespoon nutritional yeast to maintain that creamy, umami-rich taste

Lower-Carb Adaptations

• This recipe is naturally low-carb at approximately 3g carbs per serving
• Serve over cauliflower mash or zucchini noodles instead of traditional starches
• Add roasted low-carb vegetables like asparagus or Brussels sprouts

Nutritional Information and Health Benefits

Key Nutritional Highlights

This indulgent yet surprisingly balanced dish provides approximately 783 calories per serving, with the majority coming from high-quality protein and healthy fats. The 12-oz New York strip delivers about 72g of complete protein, containing all essential amino acids your body needs for muscle maintenance and repair. The bourbon garlic sauce adds richness while contributing minimal carbohydrates – just 3-4g per serving – making this naturally keto-friendly.

Health Benefits of Main Ingredients

The grass-fed steak provides exceptional amounts of iron, zinc, and B-vitamins, particularly B12 which is crucial for energy metabolism and nervous system function. Fresh garlic contains allicin, a powerful compound with anti-inflammatory and immune-boosting properties. The heavy cream supplies fat-soluble vitamins A, D, E, and K, while the bourbon (in moderation) may provide antioxidants from the aging process. The cooking method preserves these nutrients while creating complex flavors through the Maillard reaction.

Dietary Considerations

This recipe is naturally gluten-free and low-carb, fitting perfectly into ketogenic, paleo, and Whole30 dietary patterns. Contains dairy from butter and cream. The high protein content makes it excellent for post-workout meals or anyone focused on maintaining muscle mass. The balanced fat content helps with satiety and nutrient absorption.

Smart Swaps and Ingredient Substitutions

Protein Substitutions:

• New York strip → Ribeye, sirloin, or filet mignon work beautifully with the same technique
• Beef alternative → Thick pork chops or lamb chops pair excellently with bourbon sauce
• Budget-friendly option → Flat iron steak or top sirloin deliver great flavor at lower cost

Bourbon Alternatives:

• Different spirits → Irish whiskey, rye whiskey, or dark rum create unique flavor profiles
• Non-alcoholic → 2 tablespoons apple juice + 1 tablespoon balsamic vinegar mimics the complexity
• Wine option → Red wine reduces beautifully and complements beef perfectly

Cream Substitutions:

• Dairy-free → Full-fat coconut milk or cashew cream maintain richness
• Lower-fat option → Half-and-half works but reduces sauce richness slightly
• Vegan alternative → Silken tofu blended with vegetable broth creates surprising creaminess

Pantry Emergency Substitutions:

• Fresh garlic → 1 teaspoon garlic powder (add with the bourbon to prevent burning)
• Chicken broth → Beef broth or vegetable broth work equally well
• Neutral oil → Avocado oil, grapeseed oil, or even refined olive oil

Pro Tips for Substitutions:

• When using different cuts of meat, adjust cooking times based on thickness
• Store leftover bourbon sauce in the refrigerator for up to 3 days – it’s incredible on roasted vegetables

Make It Diabetes-Friendly

Natural Low-Carb Benefits:

• This recipe contains only 3-4g total carbohydrates per serving, making it naturally diabetes-friendly
• High protein content (72g per serving) helps stabilize blood sugar levels
• Healthy fats from the steak and butter promote satiety and slow digestion

Portion & Blood Sugar Management:

• Recommended serving size: 6 oz of cooked steak provides excellent protein without excess calories
• Timing tip: The high protein and fat content makes this ideal for dinner when blood sugar stability is crucial
• Pairing strategy: Serve with non-starchy vegetables like roasted broccoli or sautéed spinach

Sauce Modifications for Extra Control:

• Reduce cream → Use 2 tablespoons instead of 1/4 cup to cut calories while maintaining flavor
• Broth enhancement → Add 1 teaspoon Dijon mustard for richness without carbs
• Herb boost → Fresh herbs like thyme or rosemary add flavor complexity without affecting blood sugar

Complete Meal Suggestions:

• Pair with roasted asparagus and cauliflower mash for a satisfying, low-carb plate
• Total meal carbs: Under 8g when combined with non-starchy vegetables
• Estimated glycemic impact: Minimal due to high protein and fat content

Perfect Pairing Suggestions

Wine Pairings

The rich, bourbon-infused sauce pairs beautifully with bold red wines like Cabernet Sauvignon or Malbec, whose tannins complement the steak’s richness. For white wine lovers, a full-bodied Chardonnay with oak aging echoes the bourbon’s vanilla notes. Pinot Noir offers a lighter red option that won’t overpower the garlic’s subtle sweetness.

Beer Selections

Porter or stout beers complement the bourbon sauce’s depth, while amber ales provide caramel notes that enhance the steak’s natural flavors. For something lighter, a Belgian dubbel offers complexity without overwhelming the dish’s sophisticated flavors.

Side Dish Recommendations

Roasted Brussels sprouts with bacon provide a perfect textural contrast and slight bitterness that balances the rich sauce. Garlic mashed potatoes or truffle mac and cheese create an indulgent steakhouse experience. For lighter options, grilled asparagus or sautéed mushrooms complement without competing. Loaded baked sweet potatoes add natural sweetness that plays beautifully with the bourbon notes.

Complete Meal Ideas

Start with shrimp cocktail or Caesar salad, serve the steak with roasted root vegetables and creamy polenta, then finish with chocolate bourbon pecan pie for a themed dinner party. For casual entertaining, pair with truffle fries and arugula salad with lemon vinaigrette to cut through the richness.

Pro Tips and Troubleshooting

Professional Searing Secrets

Always pat your steak completely dry and let it reach room temperature before searing – cold, wet steak creates steam instead of that coveted crust. Heat your cast iron skillet until it just begins to smoke, then add oil. The pan should be hot enough that the oil shimmers immediately. Don’t move the steak once it hits the pan – trust the process and let physics create that beautiful Maillard reaction.

Sauce Mastery

When deglazing with bourbon, tilt the pan away from yourself and add the alcohol gradually to prevent dangerous flare-ups. If your sauce becomes too thick, whisk in additional chicken broth one tablespoon at a time. Too thin? Continue reducing over medium heat while stirring constantly. The perfect consistency coats a spoon but still flows freely.

Storage and Reheating

Store leftover steak in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven to prevent overcooking. The sauce keeps for 5 days refrigerated and actually improves in flavor. Reheat sauce gently over low heat, whisking in a splash of cream if it separates.

Scaling for Crowds

This recipe doubles beautifully for entertaining. Use two skillets or work in batches, keeping finished steaks warm in a 200°F (93°C) oven. Make a double batch of sauce – it disappears quickly and guests always want more.

Common Troubleshooting

If your steak overcooks, slice it thinner against the grain and serve with extra sauce. Burnt garlic? Start the sauce over – bitter garlic ruins the entire dish. No instant-read thermometer? Use the finger test, but invest in one for consistent results.

This Best Steak With Creamy Bourbon Garlic Sauce transforms any evening into a special occasion, proving that restaurant-quality meals are absolutely achievable in your own kitchen. The combination of perfectly seared beef, aromatic garlic, and that luxurious bourbon cream sauce creates a dining experience that rivals the finest steakhouses – all while wearing your favorite cooking clothes and using equipment you probably already own.