Instructions:
Prepare the Steaks:
Season both sides of the steaks generously with salt and pepper.
In a large skillet or cast iron pan, heat the olive oil over medium-high heat. When hot, add the steaks and cook to your desired doneness (about 3-4 minutes per side for medium-rare, depending on thickness).
Add butter during the last minute of cooking and spoon it over the steaks for extra flavor. Remove the steaks from the pan and set aside to rest.
Make the Bourbon Garlic Cream Sauce:
In the same skillet, reduce heat to medium and add the minced garlic. Cook for about 1 minute until fragrant.
Carefully add the bourbon (be cautious as it may flame briefly), stirring and scraping up any browned bits from the pan.
Let the bourbon simmer for 2-3 minutes until reduced slightly.
Stir in the beef broth, heavy cream, Dijon mustard, Worcestershire sauce, and thyme. Simmer the sauce for about 5-7 minutes until it thickens.
Season with salt and pepper to taste.
Serve:
Slice the rested steaks and drizzle the creamy bourbon garlic sauce over the top.
Garnish with fresh thyme or parsley if desired.
Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 2
