Name: Steak with Haunted Bourbon Garlic Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 steaks (ribeye, strip, or filet mignon); Salt, to taste; Black pepper, to taste; 2 tablespoons olive oil or butter (for searing); 4 cloves garlic, minced; 1/4 cup bourbon; 1/2 cup heavy cream; 1 teaspoon Dijon mustard (optional); 1/2 teaspoon fresh thyme or rosemary, chopped (optional); 2 tablespoons grated Parmesan cheese (optional)

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This Steak with Haunted Bourbon Garlic Cream Sauce is a bold and savory dish that’s perfect when I want to impress—or simply treat myself to something indulgent. A perfectly seared steak meets a rich, garlicky cream sauce spiked with a splash of bourbon, creating a hauntingly flavorful meal that’s anything but ordinary.

Why You’ll Love This Recipe

I love how the smoky kick of bourbon blends with the richness of cream and the sharp bite of garlic in this sauce. It turns an everyday steak into something luxurious. The “haunted” element is all about the deep, layered flavors that feel just a little mysterious—perfect for fall dinners, Halloween gatherings, or any time I want something dramatic and delicious. Plus, it’s easy enough for weeknights but fancy enough for guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Steak (ribeye, strip, filet mignon, or my favorite cut)
Salt
Black pepper
Olive oil or butter (for searing)
Garlic (lots of it, minced or finely chopped)
Bourbon
Heavy cream
Dijon mustard (optional, for a subtle tang)
Fresh thyme or rosemary (for extra aroma)
Parmesan cheese (grated, if I want extra richness)

Directions

I start by seasoning both sides of the steak generously with salt and pepper and letting it rest at room temperature for about 20 minutes.
In a heavy skillet (cast iron is my go-to), I heat olive oil or butter over medium-high heat.
I sear the steak until it’s deeply browned on each side—about 3–4 minutes per side for medium-rare, depending on thickness. Then I set it aside to rest.
In the same pan, I lower the heat and add a bit more butter if needed, then sauté the garlic until fragrant—about 30 seconds.
Carefully, I pour in the bourbon (stand back—it may flame briefly) and let it reduce by half.
I stir in the heavy cream and Dijon mustard, then simmer the sauce gently until it thickens, about 3–5 minutes.
If I’m using Parmesan or herbs, I add them last and stir until smooth.
I slice the steak and spoon the haunted bourbon garlic cream sauce generously over the top.

Servings and timing

This recipe serves 2 generously or 3 with lighter portions. The total time is about 35 minutes: 10 minutes for prep, 15–20 minutes for cooking, and a few minutes of resting time for the steak.

Variations

I sometimes use shallots along with garlic for a more complex base flavor.
If I want a smoky twist, I add a pinch of smoked paprika or chipotle powder to the sauce.
For a mushroom variation, I sauté sliced mushrooms with the garlic before adding the bourbon.
I’ve tried it with chicken breasts or pork chops when I don’t have steak—it still works beautifully.

storage/reheating

Leftover steak and sauce can be stored in an airtight container in the fridge for up to 3 days. I reheat the sauce gently in a saucepan over low heat, adding a splash of cream if it has thickened too much. For the steak, I prefer reheating in a skillet over low heat to preserve texture, or slicing it cold for salads or sandwiches.

FAQs

What kind of bourbon works best?

I use a mid-range bourbon—nothing too sweet, but not overly smoky either. Something smooth adds richness without overpowering the sauce.

Can I grill the steak instead of pan-searing?

Absolutely. I often grill the steak and make the sauce separately on the stove—it works just as well.

Is the sauce spicy?

Not unless I add heat. The garlic and bourbon bring flavor, not spice. But I’ve tossed in a pinch of chili flakes before when I wanted some kick.

Can I make the sauce ahead of time?

Yes, but I find it best fresh. If I do make it ahead, I reheat gently and stir well to restore the creamy texture.

Conclusion

Steak with Haunted Bourbon Garlic Cream Sauce is the kind of dish I crave when I want something rich, flavorful, and just a bit dramatic. The garlic, cream, and bourbon work together to create a sauce that clings to every bite of juicy steak, turning an everyday dinner into something unforgettable. Whether it’s for a spooky-season dinner or just a cozy night in, this one always delivers.