This haunted bourbon cream steak is pure indulgence.

Perfectly seared ribeyes are topped with a spooky-good garlic bourbon cream sauce that’s rich, garlicky, and just the right amount of fiery.

This dish makes any dinner feel like a special occasion—especially when you want to impress.

Why You’ll Love This Recipe

The bourbon adds warmth and depth without overpowering.

That garlic cream sauce? Totally addictive.

It’s a restaurant-worthy meal made at home.

Perfect for date nights, holidays, or whenever you’re feeling fancy.

What You’ll Need (Ingredient Highlights)

Ribeye or New York Strip Steaks: Choose well-marbled cuts for the best flavor.

Olive Oil + Butter: For searing and building flavor in both the steak and sauce.

Garlic & Fresh Herbs: Classic aromatics that deepen the richness.

Bourbon: Adds smoky, oaky complexity.

Heavy Cream + Parmesan: Forms the silky, cheesy base of the sauce.

Dijon Mustard + Worcestershire Sauce: Adds savory punch.

Cayenne Pepper: A haunting little kick!

Pro Tips Before You Start

Let steaks come to room temp before searing for even cooking.

Use a cast-iron skillet for the best crust.

Deglaze with bourbon carefully—step back when pouring it into the pan.

Don’t rush the resting step. It keeps the steaks juicy.

How to Make Haunted Bourbon Cream Steak

Step 1: Season and Sear the Steaks

Pat steaks dry with paper towels and season with salt and pepper.

Heat olive oil in a cast-iron skillet over medium-high.

Sear steaks 3–4 minutes per side or to your preferred doneness.

In the final minute, add butter, smashed garlic, and fresh herbs.

Baste the steaks with the melted butter mixture.

Transfer steaks to a plate and tent loosely with foil.

Step 2: Start the Sauce

Reduce skillet heat to medium. Add butter and minced garlic, sauté until fragrant (1–2 min).

Carefully pour in bourbon; simmer 1–2 minutes to burn off alcohol.

Step 3: Build the Cream Sauce

Stir in cream, Dijon mustard, Worcestershire sauce, cayenne, salt, and pepper.

Let simmer 3–4 minutes until slightly thickened. Add Parmesan and stir until smooth.

Step 4: Serve

Slice rested steaks and drizzle with haunted cream sauce.

Garnish with fresh parsley and serve hot.

What to Serve It With

Garlic mashed potatoes or truffle fries

Grilled asparagus or roasted Brussels sprouts

Buttery dinner rolls or crusty bread to soak up sauce

Variations / Substitutions

Use filet or sirloin instead of ribeye.

Make it extra spicy with red pepper flakes.

Swap cream with half-and-half for a lighter version.

Try brandy instead of bourbon for a sweeter twist.

Storage & Leftovers

Refrigerate leftover steak and sauce separately for up to 3 days.

Reheat sauce gently over low heat while stirring.

Rewarm steak slices in a skillet for best texture.

FAQs

Can I make this without alcohol?
You can substitute beef broth, but the flavor won’t be as rich.

Is the sauce very spicy?
Only mildly—the cayenne adds warmth, not heat. Adjust as needed.

Can I use pre-shredded Parmesan?
Freshly grated melts smoother, but pre-shredded works in a pinch.

Can I grill the steaks instead?
Absolutely! Make the sauce separately on the stove.

What type of bourbon should I use?
Use a mid-range bourbon you enjoy drinking—not too sweet.

Can I double the sauce recipe?
Yes, especially if you love extra for dipping bread or veggies.

Final Thoughts

This haunted bourbon cream steak is everything you want in a comfort meal—bold, creamy, and rich with garlic and smoky bourbon flair.

It’s perfect for nights when you want to go a little over the top and treat yourself.

Serve it hot, and don’t forget the crusty bread to mop up that sauce!

The Boat Shed Kitchen

Haunted Bourbon Cream Steak

This Haunted Bourbon Cream Steak is rich, bold, and luxurious, pairing perfectly seared ribeye or New York strip steaks with a velvety bourbon-garlic-Parmesan cream sauce. A touch of cayenne adds a hauntingly irresistible heat, making this dish perfect for a cozy night in or a special dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2

Calories: 850

Ingredients Method Notes

Ingredients

  

For the Steak:

• 2 ribeye or New York strip steaks about 1 inch thick
• 1.5 tablespoons olive oil
• Salt and pepper to taste
• 2.2 tablespoons butter
• 2 garlic cloves smashed
• Fresh thyme or rosemary optional

For the Haunted Bourbon Garlic Cream Sauce:

• 1/4 cup bourbon
• 2.5 garlic cloves minced
• 1 tablespoon butter
• 1.2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/3 teaspoon cayenne pepper
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish

Method

 

1. Pat steaks dry and season with salt and pepper.
2. Heat olive oil in a skillet over medium-high.
3. Sear steaks 3–4 minutes per side or until desired doneness.
4. In the final minute, add butter, smashed garlic, and herbs. Baste steaks with melted butter.
5. Transfer steaks to a plate, tent with foil, and let rest.
6. See full steps with tips & photos → https://theboatshedcafe.com/haunted-bourbon-cream-steak/

Notes

• Letting steaks rest before slicing keeps them juicy.
• Use freshly grated Parmesan for the smoothest sauce.
• Adjust cayenne to taste for more or less heat.