Instructions:
Prepare the Steaks:
Season the steaks liberally with salt and pepper.
Heat the olive oil in a large skillet or cast iron pan over medium-high heat. Once hot, place the steaks in the pan and cook to your preferred doneness, approximately 3-4 minutes per side for medium-rare. Adjust the time based on thickness.
In the final minute, add the butter to the pan and baste the steaks for enhanced flavor. Remove from heat and let the steaks rest.
Craft the Bourbon Garlic Cream Sauce:
Lower the heat to medium and sauté the minced garlic in the same pan for about 1 minute until aromatic.
Carefully pour in the bourbon, stirring well to deglaze the pan. Allow the bourbon to simmer for 2-3 minutes until it reduces slightly.
Mix in the beef broth, heavy cream, Dijon mustard, Worcestershire sauce, and thyme. Let it simmer for 5-7 minutes until the sauce thickens notably.
Season the sauce with salt and pepper to your liking.
To Serve:
Slice the rested steaks and generously drizzle the creamy bourbon garlic sauce over them.
Garnish with a sprinkle of fresh thyme or parsley if you like.
Prep Time: 10 mins | Total Time: 30 mins | Servings: 2
