Steak with Bourbon Garlic Cream Sauce Irresistible Recipe

Ingredients

• 2 pieces ribeye steaks (1-inch thick)
• to taste Salt and black pepper
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 2 tablespoons bourbon-flavored extract
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 0.5 teaspoon smoked paprika
• for garnish Fresh parsley, finely chopped

Instructions

1. Take the steaks out of the refrigerator about 30 minutes prior to cooking to bring them to room temperature. Season both sides generously with salt and black pepper.
2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks to the skillet and cook for about 4-5 minutes on each side for medium rare, depending on your desired doneness. Remove the steaks from the skillet and let them rest on a plate, tented with foil.
3. In the same skillet, reduce the heat to medium, and add the minced garlic. Sauté for 1-2 minutes until fragrant, making sure not to burn it.
4. Stir in the heavy cream, bourbon-flavored extract, Dijon mustard, Worcestershire sauce, and smoked paprika. Whisk the mixture and let it simmer for about 3-5 minutes until the sauce thickens slightly.
5. Taste and adjust seasoning with salt and pepper, if necessary.
6. Slice the rested steaks against the grain and arrange them on serving plates. Drizzle the bourbon garlic cream sauce over the sliced steak.
7. Garnish with freshly chopped parsley for a pop of color and flavor.