Haunted Bourbon Garlic Cream Steak: My Spooky Steak Secret
Spilling the (Garlic) Beans: Where This Steak Came From
Let me tell you, if you’d told me five years ago I’d be known (by like, three people) as the Haunted Bourbon Garlic Cream Steak lady, I’d have laughed you out of my kitchen. But one cold October night—honestly, after a few too many Halloween-movie marathons—my sister dared me to whip up something way fancier than meatloaf, with ‘ghostly vibes.’ So, I made this… and now my brother-in-law won’t stop texting me for the recipe (even though I told him last month—twice). Ghosts haven’t actually haunted my kitchen (unless you count our cat), but I swear you can taste a little mischief in this sauce. And yes, I do dance around the stove while the bourbon simmers off; it’s practically required.
Why You’ll Love This Steak (Or, Why My Family Threatens Mutiny Without It)
I drag this one out whenever I want to look way more impressive than I actually am. My family goes bananas for it because that cream sauce is basically steak’s best friend, and the bourbon—well, it just gives off ‘grown up Halloween’ energy (I “accidentally” sloshed in too much once, but the kitchen still stands). This is also the rare steak recipe where even my garlic-hating aunt comes back for seconds. Honestly though, the only time this was a flop was when I scorched the cream with the heat on too high—lesson learned! This is for those nights when you want to eat like a haunted castle guest, or just need something to make Tuesday less boring.
Let’s Talk Ingredients (and ‘Oh Just Use What’s Around’ Swaps)
- 2 thick-ish beef steaks (I love ribeye but New York strip or even sirloin if it’s on sale—once used flat iron after forgetting my grocery list. Still pretty tasty!)
- 1 bulb garlic, smashed and peeled (Or a hefty spoon of that jarred garlic if you must—in a pinch for time)
- 2 shots bourbon whiskey (I’m not picky; Jim Beam or just the ‘mystery bottle’ from the back of my cabinet)
- 1 cup heavy cream (Have also gotten away with half-and-half – a wee bit less dreamy but still works)
- 2 tbsp butter (Salted, unsalted, whatever’s there. Grandma said ‘Kerrygold or nothing’ but we’re mortals here)
- Olive oil—just a glug, for the pan
- Fresh thyme (not essential, but it adds a ‘ta-da!’ moment)
- Salt and coarsely ground black pepper—liberally
How I Actually Cook This (Or, the Soup-Ladles I’ve Dropped)
- Let your steaks sit out a bit so they’re room temp (Or mostly—sometimes I get impatient. It’s fine.)
- Generously salt and pepper both sides. I use my hands for this—feels more ‘authentic,’ I guess.
- Heat a heavy pan to screeching hot, then splash in olive oil. Sear steaks 2–4 minutes each side, aiming for that lovely brown crust. If you like them more well-done, go a bit longer. Or not—steak snobs may gasp.
- Remove steaks (rest them somewhere warm; I just use a plate on the back of the stove, covered with a bowl usually).
- Lower the heat; toss in butter and the smashed garlic cloves. Stir, scraping up those crispy brown steak bits (this is where I always stop to just breathe in the base—yum).
- After a minute (or two if you’re chatting on the phone and forget, like me), pour in the bourbon. Stand back, though—it sometimes flares up! Let it simmer until the alcohol smell mellows (about 3 minutes?).
- Add the cream; whisk and keep stirring. It’ll look a tiny bit weird at first, honestly; don’t worry. Give it a minute to come together, and season with more salt if you like.
- Pop the steaks (and any juices) back into the pan for a couple minutes, spooning the sauce over. Sprinkle in thyme if you’re feeling fancy; otherwise, skip it.
- Serve hot, and sneak at least one spoonful of the sauce while no one’s looking (chef’s privilege).
My Crooked Notes (AKA “Don’t Do What I Did”)
- Scorching the cream? That’s a ‘start over’ moment. Low and slow is your friend for the sauce part.
- Not sure about bourbon? I’ve subbed in dark rum, which made things a little sweeter—sort of pirate-horror vibes. Not bad, honestly.
- For some reason, I think it’s even tastier reheated for lunch next day. Or maybe that’s just because I sneak the leftovers standing in front of the fridge.
Variations I’ve Tested (Some Should Probably Be Forgotten)
- Tossing in mushrooms with the garlic—works beautifully; just slice up a handful and add after the garlic’s softened
- Red chili flakes for a bit of heat—my brother loved it (my kids, less so; oops)
- Once did blue cheese instead of cream (honestly, not for me—tasted like haunted feet, but maybe cheese lovers would be into it)
What Gear You Need (And What to Do If You Don’t Have It)
Really, a heavy pan (cast iron if you’ve got it) makes the steak crust sing. If all you have is a regular ol’ frying pan, just crank up the heat a little more and maybe don’t crowd the steaks too much. A decent whisk helps for the sauce, but I’ve gotten away with a good fork—in a pinch, we do what we must.
Storing Leftovers (If There Are Any…)
Tuck any leftover steak and sauce in a covered container in the fridge. Should be good for a couple days—but honestly, in my house it never lasts more than a day! (And yes, cold steak sandwiches with this sauce are basically the stuff of dreams.)
How I Recommend Serving This Up
I tend to pile the steak on top of crispy roast potatoes, because carbs are life. My cousin swears by serving with grilled asparagus (so green, so healthy!). For Halloween, I once sliced the steak and fanned it atop mashed potatoes with a drizzle of extra sauce, adding a ‘ghostly’ swirl with the back of a spoon. Kids loved it. Honestly, the brighter the plate, the more fun at dinner—just my two cents.
My Actual ‘Learned-the-Hard-Way’ Pro Tips
- Don’t rush the sauce. I once cranked the burner and wound up with weirdly split, sad cream. Now I just turn some music on and chill while whisking.
- Make sure you let the steak rest after searing; I used to skip this and wonder why all the juicy bits ran over the cutting board. Lesson learned.
- If you’re a garlic fiend, double the cloves. You won’t regret it (unless you have a first date right after…)
Bizarre But Real FAQ (Mostly from Actual Friends)
- Is the bourbon kid-safe?
- Pretty much—all the alcohol mostly evaporates. But if you’re concerned (or just don’t like booze), you could use beef broth instead, though IMO it’s not quite as haunting.
- Can I grill the steaks instead?
- Oh for sure! Just do the sauce in a pan separately. Sometimes I grill ‘em outside when it’s not freezing out, then do the sauce indoors because I’m not about to stand in the wind juggling cream and whiskey.
- What’s the best bourbon for this?
- I usually use whatever I have. If you want fancy, Liquor.com has a decent rundown on the best bourbons, but honestly… anything over $15 probably works.
- Is it freezer friendly?
- Kinda? The steak itself freezes ok, but the cream sauce can get a little wonky when thawed. I’d eat it fresh—just my two cents.
- Where’d you learn to cook steak like this?
- Trial, error, and a lot of YouTube (shout out to Serious Eats’ Steak Guide—pure gold for steak nerds like me).
P.S. Anyone who tells you steak sauce from a bottle beats this hasn’t tried haunted cream, just saying.
Ingredients
- 4 boneless ribeye steaks (about 8 oz each)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/3 cup bourbon
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
Instructions
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1Pat the steaks dry with paper towels and season both sides with salt and pepper.
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2Heat olive oil in a large skillet over medium-high heat. Sear the steaks for 3-4 minutes per side, or until desired doneness. Remove steaks and set aside covered.
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3Reduce heat to medium. Add butter to the skillet and sauté the minced garlic until fragrant, about 1 minute.
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4Carefully pour in the bourbon, scraping up any browned bits, and let it simmer for 2 minutes to reduce.
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5Stir in the heavy cream and thyme. Cook, stirring occasionally, until the sauce is thickened, about 5-7 minutes.
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6Return the steaks to the skillet, spooning sauce over them. Simmer for 2-3 minutes, then serve hot drizzled with bourbon garlic cream sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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