Steak with Bourbon Cream Sauce
Steak with Bourbon Cream Sauce is one of our favorite steak dinners. I start this steak dinner by cooking New York strip steaks until they’re medium rare. Then, I top the steaks with a rich and creamy Bourbon Sauce. We like this steak dish for several reasons. First of all, I like that I can make this steak and in just about thirty minutes. Secondly, I like that I can make the bourbon cream sauce ahead of time. Then, I just reheat the bourbon sauce in the microwave or over low heat on the stove. And, lastly, we all love the tender steak and rich and creamy bourbon sauce.
The Equipment I Used
- A Cast Iron Skillet- I use this to sear and cook the steaks.
- An Instant Read Thermometer- Use this to test the temperature of your steak.
The Ingredients Needed for Steak with Bourbon Cream Sauce
- Cream- Be sure to use heavy cream. Don’t use light cream or half and half. I like the Organic Valley brand cream.
- Steak- I used bone-in strip steaks, but you could also use bonelesss strip steaks, filet mignon, or rib eye steaks. Let your steaks set on the counter until they’re at room temperature.
- Seasoned Salt- I like to use Lawry’s Seasoned Salt to season my steaks.
- Oil- Brush vegetable oil on the steaks to keep them from sticking to the pan.
- Bourbon- You could also use brandy.
- Chicken Stock- I always use my homemade chicken stock and store it in my freezer. The recipe is below.
How I Made my Steaks and Sauce
- First, I made the cream sauce. Then, I let it reduce while I cooked the steak.
- As the sauce reduced, I heated up the pan for the steak.
- Finally, I cooked the steak until it was medium rare.
If you like steak, you need to try this rich and delicious Steak with Bourbon Cream Sauce.
Steaks with Bourbon Cream Sauce
New York strip steak topped with a rich and creamy Bourbon Cream Sauce.
Ingredients
For the Steaks
- 1 tbsp. vegetable oil
- 1 tsp. seasoned salt
- 4 New York strip steaks
For the Bourbon Cream Sauce:
- 2 tbsp. unsalted butter
- ½ cup minced shallots
- 2 tbsp. minced garlic
- ¼ cup bourbon
- ½ cup chicken stock
- 1 cup heavy cream
- 1 tsp. black pepper
- 1 tbsp. fresh thyme
Instructions
- Begin by making the Bourbon Cream Sauce: In a small skillet on low heat, melt the butter. Add the shallots and garlic and cook for about five minutes, or until they're tender. Remove the pan from the heat and add the bourbon. Put the pan back on the stove on medium heat. Cook the bourbon for three minutes. Add the chicken stock, cream, pepper, and thyme. Simmer the sauce while you make the steak. Simmer until the sauce coats the back of a spoon. It should be fairly thick.
- While the sauce thickens, make the steaks: Heat a cast iron skillet on high heat. Dry the steaks well and sprinkle with the seasoned salt. Add the oil and cook the steaks on both sides until they reach a temperature of 145 degrees for medium rare. Remove the steaks to a plate and let them rest for five minutes. Serve with the sauce on top.
Nutrition
Calories: 520kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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