Instructions:
Heat olive oil in a skillet over medium-high heat. Season the steaks with salt and pepper.Sear the steaks for 4-5 minutes on each side for medium-rare, or until desired doneness.
Remove the steaks and let them rest.In the same skillet, add minced garlic and sauté for 1 minute.Carefully add bourbon and scrape the bottom of the skillet to deglaze. Let it simmer for 2-3 minutes.
Stir in heavy cream and simmer until thickened.Serve steaks topped with bourbon garlic cream sauce and garnish with parsley.
There are several ways to put your own spin on Steak with Ghostly Bourbon Garlic Cream Sauce. For a bolder flavor, try using smoked bourbon or whiskey to enhance the depth of the sauce.
If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce when sautéing the garlic.
You can also substitute the ribeye with other cuts of steak, like filet mignon or New York strip, depending on your preference.
For a lighter variation, swap the heavy cream with half-and-half or coconut milk, which will result in a slightly thinner sauce but still offer a rich flavor.
You could also add mushrooms to the sauce for a heartier texture or sauté shallots alongside the garlic for a sweeter, more delicate flavor.
To complement the dish, serve it with a variety of sides like garlic mashed potatoes, grilled asparagus, or a simple green salad to balance out the richness of the sauce.
For an extra touch of elegance, you could garnish the dish with crispy fried onions or blue cheese crumbles for an additional layer of flavor.
To store Steak with Ghostly Bourbon Garlic Cream Sauce, allow the steaks and sauce to cool to room temperature before transferring them to separate airtight containers.
This will help preserve the quality of both the steak and the sauce.
Store the steak in the refrigerator for up to 3 days, and the sauce for 2-3 days as well.
When reheating, warm the steak gently in a skillet over medium heat or in the microwave at short intervals to avoid overcooking.
Reheat the sauce separately on low heat, stirring frequently until it reaches a smooth consistency again—add a splash of cream or broth if the sauce has thickened too much during storage.
Avoid freezing the sauce, as the cream may separate upon thawing, which could affect its texture.
Here’s a general breakdown of the nutritional information for a steak with ghostly bourbon garlic cream sauce.
The exact values will depend on the portion sizes and ingredients used, but the following can give a good estimate:
Per Serving (Based on a 6 oz Steak with Sauce)
Calories: ~600-800 kcal
The total calorie count will vary depending on the cut of steak (ribeye, sirloin, etc.) and the amount of cream and bourbon in the sauce.
Protein: ~40-50 grams
The steak is the main source of protein, with a 6 oz steak providing around 40-45 grams of protein.
Fat: ~40-50 grams
Saturated Fat: ~20-25 grams (from the steak and cream in the sauce)
Monounsaturated Fat: ~10-15 grams (depending on the cut of meat)
Polyunsaturated Fat: ~2-5 grams
Carbohydrates: ~10-15 grams
Most of the carbs will come from the bourbon and garlic cream sauce, which may include small amounts of sugar or starch from the bourbon and cream.
Fiber: 0-1 gram
Minimal fiber unless you serve it with a side of vegetables.
Sugar: ~1-3 grams
Small amounts from the bourbon used in the sauce.
Cholesterol: ~150-200 mg
The high cholesterol comes from the steak and the heavy cream in the sauce.
Sodium: ~600-900 mg
Depending on the seasoning and the amount of salt added, the sodium content can vary. The bourbon and garlic sauce may also contain added sodium.
Vitamins and Minerals
Iron: ~20-30% of the daily recommended intake, depending on the cut of steak.
Calcium: ~5-10%, mainly from the cream used in the sauce.
Vitamin B12: ~60-70% (from the steak).
Zinc: ~40-50% (from the steak).
Vitamin A: ~5-10% (from the cream).
This estimate assumes a rich cream sauce made with heavy cream, garlic, bourbon, and steak seasoned with salt and pepper.
You can reduce calories, fat, and sodium by using a leaner cut of steak, reducing the amount of cream, or using a lighter cooking method.
