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
- 1/2 – 3/4 cup of heavy whipping cream
- 1 teaspoon Dijon mustard (optional, but it gives it a little zing)
- Preheat oven to 400.
- Season meat adequately with house seasoning. You want more of a crust than a sprinkle here.
- 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.
- 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.
- Turn on the other side and repeat.
- 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).
- Remove from oven and cover tightly and let them rest for at least 10 minutes.
- Meanwhile, melt 2 tablespoons of butter in the skillet over medium-high heat.
- Add the shallots and the mushrooms. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until mushrooms caramelize (3-5 minutes).
- Add the garlic and stir one minute more.
- Pour in the bourbon and scrape the brown bits from the pan. Let it reduce by about a third.
- Add a tablespoon of butter and whisk until it’s dissolved.
- Add the rosemary.
- Add the cream. I start with 1/2 cup and then add up to 1/4 more to taste.
- Stir in the Dijon mustard.
- 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