Steak with Bourbon Garlic Cream Sauce Rich Flavor Blast

Ingredients

• 2 pieces ribeye steaks (about 1 inch thick)
• to taste salt and pepper
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 cup heavy cream
• 1 quarter cup chicken or beef broth
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• for garnish fresh parsley, chopped

Instructions

1. Prepare the Steaks: Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Season both sides generously with salt and pepper.
2. Sear the Steaks: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until cooked to your desired doneness. Remove the steaks from the pan and let them rest on a plate, covering them loosely with foil.
3. Make the Sauce: In the same skillet, reduce the heat to medium and add minced garlic and chopped thyme. Sauté for about 1-2 minutes until fragrant.
4. Combine Sauce Ingredients: Pour in the heavy cream and broth, scraping up any browned bits from the bottom of the skillet. Stir in the brown sugar, Worcestershire sauce, and Dijon mustard, allowing the mixture to simmer gently for about 5-7 minutes, until it thickens slightly.
5. Finish the Sauce: Taste the sauce and adjust seasoning with salt and pepper as needed. If you desire a richer flavor, let it simmer a bit longer for deeper color and taste.
6. Serve: Plate the rested steaks and generously spoon the bourbon garlic cream sauce over them. Garnish with freshly chopped parsley for color and freshness.