Steak with Bourbon Garlic Cream Sauce

Instructions

Step 1: Pat the steak dry and season generously with salt and pepper on both sides. /n
Step 2: Heat olive oil in a large skillet over medium-high heat and sear the steak for 4–5 minutes per side, or until desired doneness is reached. Remove and let rest. /n
Step 3: In the same skillet, reduce heat to medium and sauté garlic until fragrant. /n
Step 4: Carefully add bourbon and let it simmer for 2–3 minutes to cook off the alcohol. /n
Step 5: Stir in beef broth, heavy cream, Dijon mustard, Worcestershire sauce, and black pepper. Simmer until the sauce thickens. /n
Step 6: Stir in butter and fresh herbs until the sauce becomes smooth and glossy. /n
Step 7: Return the steak to the skillet or drizzle the sauce over the rested steak before serving.

Storage and Reheating Tips

Store leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven at 300°F (150°C) until warmed through. Avoid overheating to keep the steak tender. The sauce can be reheated separately with a splash of broth or cream to restore its texture.