Ingredients
2 tablespoons olive oil
Salt and pepper, to taste
2 ribeye steaks
2 tablespoons butter
4 cloves garlic, minced
1/2 cup bourbon
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Fresh parsley or chives, chopped (for garnish)
Instructions
Prepare the Steaks:
Season both sides of the ribeye steaks with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the steaks for 3-4 minutes per side, or until they reach your desired doneness. Once cooked, remove the steaks from the skillet and let them rest.
Make the Sauce:
In the same skillet, reduce the heat to medium and melt the butter. Add minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
Add the Bourbon:
Carefully pour in the bourbon, allowing it to cook down for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
Creamy Finish:
Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer the sauce for 4-5 minutes, stirring occasionally, until it thickens and becomes creamy.
Serve:
Place the cooked ribeye steaks back into the skillet, spooning the sauce over them. Allow the steaks to warm through for 1-2 minutes.
Enjoy.