Steak With Bourbon Garlic Cream Sauce

My husband and I had just pitched our tent when our friend Jake called out from near the fire pit, grinning, “You brought hot dogs again?” I laughed it off, but deep down, I took it as a challenge. That weekend wasn’t about settling for basic campfire food. We’re both big beef lovers, and I was determined to bring something rich, bold, and a little indulgent into the woods: Steak With Bourbon Garlic Cream Sauce

I packed our small cooler with exactly what we needed for a campfire feast for two: a pair of thick-cut ribeye steaks, a mini bottle of bourbon, and a jar of heavy cream that I hoped would survive the bumpy ride in. Armed with our trusty cast-iron skillet and surrounded by trees and fresh mountain air, we got to work.

The moment garlic hit hot oil, the woods filled with the kind of aroma that makes you forget all about mosquito bites. A splash of bourbon sent flames dancing up the sides of the pan. Jake chuckled, backing up with wide eyes: “Now we’re talking!” The cream simmered low and slow, thickening into a silky sauce with Dijon and Worcestershire that hugged every slice of steak like it belonged there.

That night, we ate by the glow of a lantern, sitting on old stumps, no table necessary. And as we shared bites under the stars, we both agreed — nothing beats good steak in the great outdoors.

Short Description

A bold and creamy steak dish featuring juicy ribeye steaks topped with a rich bourbon garlic cream sauce. Perfect for camping nights or impressive dinners, this recipe is both indulgent and straightforward to make.

Key Ingredients

• 2 ribeye steaks (about 1 inch thick)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup bourbon
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon butter
• Fresh parsley for garnish

Tools Needed

• Cast iron skillet or heavy-bottomed pan
• Tongs
• Cutting board
• Sharp knife
• Small whisk or spoon for mixing sauce
• Cooler (if cooking outdoors)

Cooking Instructions

Step 1: Season the Steaks
Generously season both sides of the ribeye steaks with salt and freshly ground black pepper. Let them sit at room temperature for about 15–20 minutes before cooking. This helps them cook more evenly.

Step 2: Sear the Steaks
Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat until shimmering. Add the steaks and sear for about 4–5 minutes per side for medium-rare (or longer to your preferred doneness). Remove from the pan and rest under foil.

Step 3: Deglaze with Bourbon
Lower the heat to medium. Add minced garlic to the same pan and sauté for about 30 seconds until fragrant. Pour in the bourbon — be careful, it may flame briefly — and stir to deglaze the pan, scraping up the flavorful brown bits.

Step 4: Make the Cream Sauce
Reduce heat to low. Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and butter. Let the sauce simmer gently for 5–7 minutes until slightly thickened, stirring occasionally. It should coat the back of a spoon when ready.

Step 5: Serve and Garnish
Slice the rested steaks and pour the warm bourbon garlic cream sauce over the top. Garnish with chopped fresh parsley and serve immediately.

Why You’ll Love This Recipe

– Rich, indulgent flavor from the bourbon and garlic cream

– Impressive enough for date nights, easy enough for weeknights

– Cooks beautifully on both stove or campfire

– Balanced with protein and healthy fats

– No complicated prep or fancy tools needed

Mistakes to Avoid & Solutions

Overcooking the steak:
Ribeye can turn dry quickly. Use a meat thermometer (130°F for medium-rare) or press gently — it should feel slightly springy.

Burning the garlic:
Garlic cooks fast. After searing the steak, reduce the heat before adding garlic to avoid bitterness.

Too thick or too thin sauce:
If your sauce gets too thick, stir in a tablespoon of milk or cream. If too thin, let it simmer a bit longer or add a touch more Dijon for body.

Flare-up from bourbon:
Always remove the skillet briefly from direct heat before adding bourbon to avoid surprise flames — especially if cooking over a campfire.

Serving and Pairing Suggestions

– Best served hot with mashed potatoes, grilled corn, or crusty bread

– Pairs beautifully with roasted green beans or asparagus

– For drinks, a glass of red wine or the same bourbon used in the sauce works well

– Ideal for a plated dinner or rustic family-style on wooden boards when camping

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days

For reheating: Warm the steak slices gently in a skillet with a splash of cream to revive the sauce

Avoid microwaving, as it may split the cream sauce

FAQs

1. Can I use a different cut of steak?
Yes! Striploin or sirloin work well. Just adjust cook time based on thickness.

2. What if I don’t want to use bourbon?
You can substitute with beef broth and a dash of apple cider vinegar for depth, though you’ll miss the warm sweetness bourbon provides.

3. Can I make the sauce ahead of time?
Absolutely. Make the sauce up to a day in advance and store in the fridge. Reheat gently before serving.

4. Is this recipe gluten-free?
Yes, as written, it’s gluten-free. Just double-check your Worcestershire sauce brand for wheat content.

5. What’s the best way to cook this over a campfire?
Use a sturdy cast iron pan over hot coals, not direct flame. Monitor heat and keep the lid handy to control flare-ups.

Tips & Tricks

– Pat steaks dry before searing to get a better crust

– Letting the steak rest after cooking keeps juices from spilling out

– For a spicier sauce, add a pinch of cayenne or a few crushed red pepper flakes

– Use fresh garlic over jarred — it’s worth the extra minute

Recipe Variations

Creamy Peppercorn Bourbon Sauce:
Replace garlic with 1 tbsp crushed black peppercorns. Omit Dijon. Stir in 2 tbsp grated Parmesan at the end.

Mushroom-Bourbon Steak:
Add 1 cup sliced mushrooms after garlic. Sauté for 3–4 minutes before adding bourbon.

Chili-Bourbon Glaze Version:
Add 1 tsp chili paste and reduce cream to ¾ cup. The result is spicier, smokier, and great with grilled corn.

Lighter Dairy-Free Version:
Swap heavy cream for full-fat coconut cream and use vegan butter. The sauce will still be luscious with a hint of nuttiness.

Final Thoughts

There’s a kind of quiet satisfaction in slicing into a perfectly seared ribeye while the cream sauce bubbles gently, mingling with the scent of smoke and pine. This recipe proves that great food doesn’t need a fancy kitchen. With a bit of planning and a hot skillet, you can bring a bit of indulgence to even the wildest corners of the map. Friends still talk about that campfire steak like it was a five-star meal, and honestly, it kind of was. The beauty of this dish is its balance — bold but approachable, elegant yet unfussy.

It’s the kind of meal that sticks in memory long after the plates are clean. Next time the cooler gets packed, the bourbon goes in first — just in case dinner needs to make an impression.