Steak with bourbon cream sauce in an iron skillet with herbs and pepper on a marble counter to illustrate the recipe.

Steak with Bourbon Cream Sauce

  • Author: Traci Keel
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4 large portions 1x
  • Category: Main Dish
  • Cuisine: American


A well-cooked steak doesn’t really need much help, but if you’re looking to add a layer of decadence to your meal, a bourbon cream sauce is exactly what you need. It’s hearty and creamy without taking away from the flavor of a good steak.




  • 2 16 oz thick cut boneless ribeye steaks (any steak will do: filet, new york strip, sirloin)
  • 2 tablespoons of butter
  • 2 tablespoons of avocado oil (olive oil is fine too)
  • 2 tablespoons of house seasoning (to taste, but it takes a lot more than you think)

Bourbon Cream Sauce

  • 3 tablespoons of butter, divided
  • 2 shallots, thinly sliced
  • 12 oz. mushrooms, sliced (wild mushrooms are great, but baby bellas or even white mushrooms are fine)
  • 3 cloves of garlic, minced
  • 1/4 cup bourbon (use a kitchen bourbon, NOT the good stuff)
  • 2 tablespoons rosemary, chopped
  • 1/23/4 cup of heavy whipping cream
  • 1 teaspoon Dijon mustard (optional, but it gives it a little zing)


  1. Preheat oven to 400.
  2. Season meat adequately with house seasoning. You want more of a crust than a sprinkle here.
  3. In an iron skillet, heat 2 tablespoons of butter with 2 tablespoons of avocado oil over high heat until oil is shimmering and just about to smoke.
  4. Gently put steaks in skillet and leave them for two minutes until they are seared on one side. (Don’t move them around or play with them- you might need to turn heat down a smidge depending on your stove. Again, you want a crust, not a char.
  5. Turn on the other side and repeat.
  6. Remove steaks from the skillet, and place them in an oven safe pan. Place them in the oven until meat reaches a temperature of 120-125 for medium rare (about 6 minutes).
  7. Remove from oven and cover tightly and let them rest for at least 10 minutes.
  8. Meanwhile, melt 2 tablespoons of butter in the skillet over medium-high heat.
  9. Add the shallots and the mushrooms. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until mushrooms caramelize (3-5 minutes).
  10. Add the garlic and stir one minute more.
  11. Pour in the bourbon and scrape the brown bits from the pan. Let it reduce by about a third.
  12. Add a tablespoon of butter and whisk until it’s dissolved.
  13. Add the rosemary.
  14. Add the cream. I start with 1/2 cup and then add up to 1/4 more to taste.
  15. Stir in the Dijon mustard.
  16. Gently place steaks and their juices back in the skillet and serve.


  • This recipe makes 4 VERY LARGE portions. It will easily feed 5-6 people, especially if some of them are children.
  • Be sure to season your meat adequately. It’s a crime to eat under-seasoned meat.
  • This recipe is easily adaptable. Don’t like rosemary? Leave it out. Not a garlic fan? That’s sad, but leave it out. Don’t know what a shallot is? Use thinly sliced onion, but only a couple of tablespoons. Or you can leave them out altogether.
  • The necessities are the bourbon, cream, butter, and mushrooms. You can play around with everything else.


  • Serving Size: 4 large portions
  • Calories: 737
  • Fat: 53
  • Carbohydrates: 6
  • Protein: 49

Keywords: bourbon cream sauce, steak, keto, father's day