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A perfectly cooked New York strip steak topped with rich bourbon cream sauce creates an elegant dinner worthy of special occasions. The sauce combines the warmth of bourbon with garlic and cream for a silky complement to the well-seared beef.
The key to this recipe is proper temperature control and timing. I learned that patience during searing and careful sauce reduction makes all the difference.
Essential Ingredients Guide
- NY Strip: Well-marbled, at least 1-inch thick
- Bourbon: Use good quality you'd drink
- Garlic: Fresh cloves, not pre-minced
- Heavy cream: Full-fat for best sauce texture
- Oil: High smoke point variety
Step-by-Step Method
- Perfect the Steak
- Pat completely dry
- Season generously
- Heat pan until very hot
- Don't move steak while searing
- Baste carefully with butter
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- Master the Sauce
- Discard used butter
- Start with fresh oil
- Cook garlic gently
- Reduce bourbon slowly
- Simmer until thickened
- Final Assembly
- Rest steak properly
- Slice against grain
- Sauce just before serving
- Garnish if desired
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After perfecting this recipe, I've found that attention to detail during searing and sauce-making transforms simple ingredients into a memorable steakhouse-quality meal.
Frequently Asked Questions
- → What temperature should the steak be for medium-rare?
- Cook to 145°F internal temperature, then let rest 5 minutes. The temperature will rise slightly while resting.
- → Can I make the sauce ahead of time?
- Yes, make the sauce up to 2 days ahead. Reheat gently, adding a splash of cream if needed to reach desired consistency.
- → What kind of bourbon should I use?
- Use a mid-range bourbon you'd enjoy drinking. No need for expensive bourbon, but avoid cooking bourbon.
- → Can I substitute the cream?
- Heavy cream works best for the right texture. Half-and-half or light cream won't thicken as well.
- → Why isn't my sauce thickening?
- Keep simmering until it coats the back of a spoon. Don't rush it - it can take 10-15 minutes to reach the right consistency.