Why is the bourbon sauce referred to as 'haunted'?

The 'haunted' name comes from the smoky, deep flavor that lingers after every bite. It combines caramelized bourbon with buttery garlic and rich cream, creating a taste that sticks with you. It's not scary—just deliciously unforgettable!

Which cut of steak works best for this dish?

You can't go wrong with ribeye, sirloin, or filet mignon. Ribeye has amazing flavor and marbling, sirloin is leaner but flavorful, and filet mignon is incredibly tender. Just go for a steak that's at least 1 to 1.5 inches thick for ideal results.

Is it possible to make this without alcohol?

Of course! Trade the bourbon for beef broth, apple juice, or a non-alcoholic bourbon substitute. To recreate the smoky depth, add a little liquid smoke. If you can use bourbon, remember the alcohol mostly cooks off, so you're left with just the flavor.

What goes well with this meal?

Roast some veggies—carrots, asparagus, or Brussels sprouts are great options. Creamy mashed potatoes are perfect for soaking up that luscious sauce. And don't forget garlic bread for sopping up every bit. A light green salad rounds it all out nicely with some freshness.

How do I stop the garlic from burning while cooking the sauce?

Garlic tends to scorch fast and tastes bad when it does. To avoid this, cook it on medium heat and keep an eye on it. You want it soft, golden, and fragrant, not brown. Bourbon helps cool the pan down when added, so toss it in right after the garlic cooks.

Delicious Bourbon Garlic Steak

Category: Meals for Every Occasion

Cook seasoned steak to your liking. In the same pan, cook butter and garlic. Add bourbon to deglaze and simmer down. Mix in cream and broth, let it thicken, then pour it over the steak after it rests.

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By Ana

Updated on Thu, 19 Jun 2025 18:05:48 GMT

Delicious Bourbon Garlic Steak with Creamy Sauce | homebitesbyana.com

Recipe FAQs

→ Why is the bourbon sauce referred to as 'haunted'?: The 'haunted' name comes from the smoky, deep flavor that lingers after every bite. It combines caramelized bourbon with buttery garlic and rich cream, creating a taste that sticks with you. It's not scary—just deliciously unforgettable!
→ Which cut of steak works best for this dish?: You can't go wrong with ribeye, sirloin, or filet mignon. Ribeye has amazing flavor and marbling, sirloin is leaner but flavorful, and filet mignon is incredibly tender. Just go for a steak that's at least 1 to 1.5 inches thick for ideal results.
→ Is it possible to make this without alcohol?: Of course! Trade the bourbon for beef broth, apple juice, or a non-alcoholic bourbon substitute. To recreate the smoky depth, add a little liquid smoke. If you can use bourbon, remember the alcohol mostly cooks off, so you're left with just the flavor.
→ What goes well with this meal?: Roast some veggies—carrots, asparagus, or Brussels sprouts are great options. Creamy mashed potatoes are perfect for soaking up that luscious sauce. And don't forget garlic bread for sopping up every bit. A light green salad rounds it all out nicely with some freshness.
→ How do I stop the garlic from burning while cooking the sauce?: Garlic tends to scorch fast and tastes bad when it does. To avoid this, cook it on medium heat and keep an eye on it. You want it soft, golden, and fragrant, not brown. Bourbon helps cool the pan down when added, so toss it in right after the garlic cooks.

Bourbon Cream Steak

Juicy steak paired with a flavorful, creamy bourbon sauce—this dish combines rich garlic notes with a touch of smoky goodness. Surprisingly simple to make!

Prep Time

40 min

Cooking Time

20 min

Total Time

60 min

By: Ana

Category: Lunch & Dinner

Skill Level: Intermediate

Cuisine: American

Yields: 2 Servings

Dietary Preferences: Low-Carb, Gluten-Free

Ingredients

→ For the Steak

01 2 thick steaks (about 1-1.5 inches), like ribeye, filet mignon, or sirloin

02 Freshly cracked black pepper and salt, as much as you like

03 2 tablespoons butter or olive oil

→ For the Bourbon Garlic Cream Sauce

04 1/4 cup beef broth

05 1 teaspoon fresh thyme (use half if dried)

06 Salt and ground black pepper, to your taste

07 1/4 cup bourbon

08 2 tablespoons butter

09 1 cup heavy cream

10 4 garlic cloves, finely chopped

11 A handful of chopped parsley for sprinkling over the dish

Steps

Step 01

Take the steaks out of the fridge about half an hour before cooking to let them warm up to room temperature. Sprinkle both sides well with some salt and pepper.

Step 02

Heat up a large cast iron pan or skillet over high heat, adding the butter or olive oil. When it’s screaming hot, put in the steaks and sear each side for 3-5 minutes, depending on how done you like it (aim for 130°F/54°C for medium-rare). Move them to a cutting board, cover with foil, and let them rest.

Step 03

Drop the heat to medium and toss some butter in the same pan. Once it’s melted, add garlic and sauté until it smells amazing and starts to turn golden (this takes around 1-2 minutes). Watch so it doesn’t burn!

Step 04

Carefully pour the bourbon into the hot pan—it might briefly catch fire, but don’t worry! Let it bubble away until the liquid reduces by half, about 2-3 minutes.

Step 05

Mix in the beef broth and heavy cream, then scatter in the thyme. Let it cook slowly on a low simmer for around 5-7 minutes, so it thickens up. Add salt and pepper to suit your taste.

Step 06

If you want, slice the steaks before serving. Drizzle the creamy bourbon sauce over the top and sprinkle the parsley for a fresh finish.

Notes

Want a deeper flavor? Try swapping raw garlic with roasted garlic.
Swap bourbon for whiskey or brandy if needed.
For a lighter option, you can replace heavy cream with coconut milk or low-fat cream.
This sauce isn’t just for steak. It’s great on pork, grilled chicken, or tofu too!