Description
Craving a decadent, restaurant-quality dish that combines the succulence of steak with a hauntingly delicious bourbon-infused sauce? Look no further than Slow Cooker Steak with Haunted Bourbon Garlic Cream Sauce! This irresistible recipe features tender ribeye or New York strip steaks slow-cooked to melt-in-your-mouth perfection, paired with a creamy, garlicky sauce spiked with bourbon, Dijon mustard, and a touch of cayenne for a spicy kick.
Ingredients
For the Steak
-
Ribeye or New York Strip Steaks (2, about 1 inch thick, ~1 lb total): Juicy, flavorful cuts ideal for slow cooking.
-
Substitution: Sirloin, filet mignon, or portobello mushrooms for vegetarian (adjust cooking time).
-
-
Olive Oil (2 tbsp): Used for optional searing.
-
Substitution: Avocado oil, vegetable oil, or butter.
-
-
Salt (1 tsp): Enhances the steak’s natural flavor.
-
Substitution: Sea salt or kosher salt.
-
-
Black Pepper (1 tsp): Adds mild heat.
-
Substitution: White pepper or a pinch of cayenne for extra spice.
-
-
Butter (2 tbsp, optional): Adds richness during searing.
-
Substitution: Ghee or omit for lighter flavor.
-
-
Garlic Cloves (2, smashed, optional): Infuses subtle flavor during searing.
-
Substitution: ½ tsp garlic powder.
-
-
Fresh Thyme or Rosemary (2 sprigs, optional): Adds aromatic depth.
-
Substitution: ½ tsp dried thyme or rosemary.
-
For the Haunted Bourbon Garlic Cream Sauce
-
Bourbon (¼ cup): Provides boozy, caramelized depth.
-
Substitution: Whiskey, apple juice (non-alcoholic), or 2 tbsp balsamic vinegar with 2 tbsp water.
-
-
Garlic Cloves (3, minced): Infuses bold, savory flavor.
-
Substitution: ¾ tsp garlic powder.
-
-
Butter (1 tbsp): Adds richness to the sauce.
-
Substitution: Olive oil or vegan butter.
-
-
Heavy Cream (1 cup): Creates a creamy, luxurious texture.
-
Substitution: Half-and-half, coconut cream, or cashew cream for dairy-free.
-
-
Dijon Mustard (1 tbsp): Adds tangy, sharp depth.
-
Substitution: Whole-grain mustard or 1 tsp yellow mustard.
-
-
Worcestershire Sauce (1 tsp): Enhances umami savoriness.
-
Substitution: Soy sauce, tamari, or balsamic vinegar for vegetarian.
-
-
Cayenne Pepper (¼ tsp): Brings a haunting, spicy kick.
-
Substitution: Red pepper flakes, hot sauce, or omit for milder flavor.
-
-
Salt and Pepper (to taste, about ¼ tsp each): Balances the sauce.
-
Substitution: Sea salt or white pepper.
-
-
Grated Parmesan Cheese (¼ cup): Adds nutty, cheesy richness.
-
Substitution: Pecorino Romano or nutritional yeast for vegan.
-
For Garnish
-
Fresh Parsley (chopped): Adds vibrant color and freshness.
-
Substitution: Chives, green onions, or no garnish.
-
Â
Why They’re Important: The steaks provide a juicy, protein-packed base, while the bourbon, garlic, and heavy cream create a decadent, spicy sauce with a haunting cayenne kick. Dijon mustard and Worcestershire sauce add depth, and Parmesan brings cheesy richness. Butter and herbs enhance the steak’s flavor, and parsley elevates the dish with a fresh, polished finish.
Instructions
Step 1: Prepare the Steaks
-
Pat 2 ribeye or New York strip steaks (about 1 inch thick) dry with paper towels. Season generously with 1 tsp salt and 1 tsp black pepper on both sides.
-
Optional Sear: In a cast-iron skillet over medium-high heat, heat 2 tbsp olive oil. Sear the steaks for 2-3 minutes per side until golden brown (not fully cooked). In the last 30 seconds, add 2 tbsp butter, 2 smashed garlic cloves, and 2 sprigs thyme or rosemary (if using), spooning the butter over the steaks. Transfer to the slow cooker. (Skip searing for a simpler prep; the dish will still be flavorful.)
-
Tip: Searing adds a caramelized crust similar to the original recipe but isn’t necessary for slow cooking. Pat steaks dry for better browning if searing. Reserve skillet drippings for the sauce if desired.
-
Step 2: Slow Cook the Steaks
-
Place the steaks (seared or raw) in the slow cooker in a single layer. Add ¼ cup beef broth or water to keep them moist during cooking.
-
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the steaks are tender and reach an internal temperature of 135°F (57°C) for medium-rare, 140°F (60°C) for medium, or 150°F (66°C) for medium-well.
-
Tip: Check at the lower end of the time range to avoid overcooking. Slow-cooked steaks will be tender but may lack a crust, so the optional sear is recommended for texture. Reserve any slow cooker liquid for another use (e.g., soup or gravy).
-
Step 3: Make the Haunted Bourbon Garlic Cream Sauce
-
About 15 minutes before the steaks are done, prepare the sauce. In a medium skillet over medium heat, melt 1 tbsp butter. Add 3 minced garlic cloves and sauté for 1-2 minutes until fragrant.
-
Carefully pour in ¼ cup bourbon and simmer for 1-2 minutes, stirring to deglaze the pan and cook off the alcohol. (Use caution, as bourbon may briefly flare if using a gas stove.)
-
Stir in 1 cup heavy cream, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, ¼ tsp cayenne pepper, ¼ tsp salt, and ¼ tsp black pepper. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
-
Stir in ¼ cup grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with extra salt, pepper, or cayenne if desired. Keep warm on low heat.
-
Tip: If the sauce thickens too much, thin with 1-2 tbsp cream or broth. For a smoother texture, strain to remove garlic bits, though this is optional. Use a non-reactive skillet (e.g., stainless steel) to avoid metallic flavors with the bourbon.
-
Step 4: Optional Post-Cook Sear
-
For a caramelized crust, heat a cast-iron skillet over medium-high heat with 1 tbsp olive oil. Remove the steaks from the slow cooker, pat dry, and sear for 1-2 minutes per side until golden. Spoon 1 tbsp butter and reserved garlic/herbs (if used) over the steaks during the last 30 seconds.
-
Alternatively, skip this step if you prefer the tender, slow-cooked texture without a crust.
-
Tip: Post-cook searing enhances texture but is optional. Ensure the skillet is hot for a quick, even crust without overcooking the steak.
-
Step 5: Serve
Â
-
Let the steaks rest for 3-5 minutes to allow juices to settle. Slice against the grain for a prettier presentation or serve whole.
-
Pour the warm haunted bourbon garlic cream sauce over the steaks, ensuring a generous coating, or serve it on the side for dipping.
-
Garnish with chopped fresh parsley for a vibrant, fresh finish.
-
Serve hot with sides like mashed potatoes, roasted asparagus, or a mixed green salad for a complete meal.
-
Tip: Drizzle extra sauce over the sides for added flavor. Use a meat thermometer to confirm doneness if slicing the steak.
-