Grilled Steak with Bourbon Sauce
Elevate your grill game with this indulgent Grilled Steak with Bourbon Sauce recipe, a perfect marriage of smoky, flame-kissed ribeye steaks and a rich, velvety bourbon-infused sauce. Seasoned simply with olive oil, kosher salt, black pepper, and garlic powder, the ribeye takes center stage, delivering tender, juicy perfection in every bite. The luxurious bourbon sauce, featuring butter-sautéed shallots, creamy heavy cream, a touch of brown sugar, and earthy thyme, adds a gourmet touch with its sweet and savory balance. Ready in under 45 minutes, this restaurant-quality dish is ideal for impressing guests or treating yourself to a decadent steak dinner at home. Pair with roasted vegetables or creamy mashed potatoes for a full-on flavor experience!
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Recipe Information
Ingredients
- 2 pieces Ribeye steak (1-inch thick)
- 2 tablespoons Olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Butter
- 1 small Shallot (finely diced)
- 0.25 cup Bourbon
- 0.5 cup Beef stock
- 0.25 cup Heavy cream
- 1 tablespoon Brown sugar
- 1 teaspoon Fresh thyme leaves
Instructions
Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes before grilling.
Preheat your grill to high heat (around 450-500°F).
Rub the steaks with olive oil, then season both sides evenly with kosher salt, black pepper, and garlic powder.
Place the steaks on the hot grill and cook for 4-5 minutes per side for medium-rare, or adjust cooking time depending on your desired doneness. Use a meat thermometer to check the internal temperature, aiming for 130°F for medium-rare.
Transfer the steaks to a plate, cover them loosely with aluminum foil, and let them rest for 5-10 minutes.
While the steaks are resting, prepare the bourbon sauce. In a medium saucepan over medium heat, melt the butter.
Add the diced shallot to the pan and cook for 2-3 minutes, or until softened and fragrant.
Carefully add the bourbon to the pan (be cautious of any flame-ups) and let it simmer for 1-2 minutes to cook off the alcohol.
Stir in the beef stock, heavy cream, brown sugar, and thyme. Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly.
Taste the sauce and adjust seasoning if needed.
Serve the grilled steaks hot with a drizzle of bourbon sauce over the top. Enjoy!
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 48.1 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 7.7 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 938 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
