Description
A recipe for pan-seared steak topped with a rich bourbon and garlic pan sauce.
Ingredients
Scale
- 2 (8 ounce) ribeye steaks, about 1 inch thick
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup bourbon
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
Instructions
- Pat the steaks dry with paper towels. Season both sides evenly with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Carefully place the steaks in the hot skillet. Sear for 3 to 4 minutes per side for medium-rare, adjusting time for your desired doneness.
- Remove the steaks from the skillet and set them aside on a plate. Tent loosely with foil.
- Reduce the heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic burn.
- Pour in the bourbon. Let it bubble and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
- Stir in the beef broth, Worcestershire sauce, and thyme. Bring the sauce to a simmer and cook for 2 to 3 minutes, or until the sauce has slightly reduced and thickened.
- Return the steaks to the skillet and spoon the sauce over them. Cook for 1 minute to reheat the steak.
- Serve the steaks immediately with the pan sauce spooned over the top.
Notes
- For best results, allow the steaks to rest at room temperature for 30 minutes before cooking.
- If you prefer a thicker sauce, you can whisk in 1/2 teaspoon of cornstarch mixed with 1 teaspoon of cold water during the last minute of simmering.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 550
- Sugar: 2
- Sodium: 450
- Fat: 38
- Saturated Fat: 16
- Unsaturated Fat: 22
- Trans Fat: 1
- Carbohydrates: 4
- Fiber: 0
- Protein: 45
- Cholesterol: 150
Keywords: steak, bourbon sauce, garlic sauce, ribeye, pan-seared steak, beef dinner