Ribeye with a Bourbon Cream Sauce

Hi everyone! In this post, I’m gonna share with you my Ribeye with a Bourbon Cream Sauce. It’s exactly as good as it sounds. Let’s get started!

Why You’ll Love This

This dish is all about decadence. We aren’t just grilling a steak; we’re elevating it. The sear from the plancha (or cast iron) gives you that incredible crust, and the bourbon cream sauce adds a deep, rich flavor that’s hard to describe. On the side, you’ve got grilled veggies and a fresh, zesty zucchini topping that cuts right through the richness. Don’t be intimidated by the sauce—it’s actually very simple, and you’ll absolutely impress your friends.

if you love this recipe, you will also love our Hot Honey Pizza with Homemade Roasted Tomato Sauce

What You’ll Need (Equipment & Ingredients)

Special Equipment

• Outdoor grill with a plancha (flat top) or a heavy cast iron skillet
• Instant‑read meat thermometer
• Whisk

The Steak & Rub

• 2 ribeye steaks (about 1 to 1.5 inches thick)
• 2 tbsp avocado oil (for searing)
• 1 tbsp kosher salt (plus extra for dry brining)
• 1 tbsp coarse black pepper
• ½ tsp granulated garlic
• ½ tsp granulated onion

The Bourbon Cream Sauce

• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• ¼ cup bourbon
• ½ cup beef broth (or beef drippings if available)
• 1 cup heavy whipping cream
• 1 tsp all‑purpose flour
• Freshly ground black pepper, to taste

The Veggies & Zucchini Topping

• 1 large onion, cut into thick slices
• 8 oz mushrooms, halved
• 2 zucchini, sliced into planks

Zucchini Topping

• ¼ cup fresh basil, torn
• 1 tsp lemon zest
• 1 tbsp olive oil
• ½ tsp crushed red pepper flakes
• Pinch of salt and pepper

Let’s Get Grilling!

1. Dry Brine the Steaks (Day Before, Optional but Awesome)

Generously coat your ribeyes with kosher salt and place them on a wire rack, uncovered, in the fridge for about 24–30 hours. This dries out the surface, helps them look almost dry‑aged, and makes a huge difference in the crust.

No time? Even a 1–2 hour chill after salting will still help.

2. Make the Fresh Zucchini Topping

While your grill is heating up, grab your zucchini topping ingredients. In a small bowl, tear the fresh basil into medium pieces. Add lemon zest, olive oil, crushed red pepper, and a pinch of salt and coarse pepper. Mix and set aside. This will go over the grilled zucchini at the end.

3. Season the Steaks

Remove the steaks from the fridge. In a small bowl, mix the rub: 1 tbsp kosher salt, 1 tbsp coarse black pepper, ½ tsp granulated garlic, and ½ tsp granulated onion. Coat both sides of the ribeyes generously. Let them sit at room temperature while you finish prepping.

4. Start the Bourbon Cream Sauce

Heat your plancha or skillet over medium heat. Add the butter and minced garlic. Cook until fragrant, about 1 minute.

Carefully pour in the bourbon (watch for flare‑ups) and let it bubble and reduce slightly. Then add the beef broth (or drippings) and stir.

5. Thicken the Sauce (Pro Tip)

In a separate cup, whisk the flour into the cold heavy cream until completely smooth. This step prevents clumps.

Pour the cream/flour mixture into the bubbling broth and start whisking immediately. Season with freshly ground black pepper. Let the sauce simmer on the plancha or stove until it thickens to a silky consistency. If it gets too thick, whisk in a small splash of broth or water to loosen it.

6. Grill the Veggies

Toss the onions, mushrooms, and zucchini with a little olive oil, plus salt and pepper. Grill over medium‑high heat until tender and nicely charred. When the zucchini comes off the grill, spoon the basil‑lemon topping over it.

7. Sear the Steaks

Rub the ribeyes lightly with avocado oil. Place them on the hot plancha or skillet. Sear for about 3–4 minutes per side, or until you get a deep brown crust.

Use your thermometer:

• For a restaurant‑style medium‑rare, pull around 130°F (54°C).
• For a more conservative doneness following USDA guidance, cook closer to 145°F (medium).

Adjust to your preferred doneness.

8. Rest and Plate

Transfer the steaks to a board and let them rest for 5–10 minutes so the juices can redistribute.

Slice the ribeyes and spoon that rich bourbon cream sauce over the top. Serve with the grilled zucchini (with its zesty topping), onions, and mushrooms on the side.

Need more meat recipes? check out our Marry Me Chicken & Shrimp perfect for date nights.

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Ribeye with Bourbon Cream Sauce

Recipe by Sana ReiCourse: MainCuisine: AmericanDifficulty: Moderate

Servings

2

servings

Prep time (plus up to 30 hours optional dry brining)

20

minutes

Cooking time

20

minutes

Approx Calories

850

kcal

Total time (excluding brine time)

40

minutes

A decadent, plancha‑seared ribeye steak with a rich bourbon cream sauce, served alongside grilled veggies and a bright basil‑lemon zucchini topping.

Ingredients

• Equipment Needed:

• Grill (plancha/flat top preferred) or stovetop

• cast iron skillet

• whisk

• meat thermometer.

• Ingredients
• Steaks & Rub

• 2 ribeye steaks (1–1.5 inches thick)

• 2 tbsp avocado oil

• 1 tbsp kosher salt (plus extra for dry brine if using)

• 1 tbsp coarse black pepper

• ½ tsp granulated garlic

• ½ tsp granulated onion

• Bourbon Cream Sauce

• 2 tbsp unsalted butter

• 2 cloves garlic, minced

• ¼ cup bourbon

• ½ cup beef broth (or beef drippings)

• 1 cup heavy whipping cream

• 1 tsp all‑purpose flour

• Freshly ground black pepper, to taste

• Veggies

• 1 large onion, thick‑sliced

• 8 oz mushrooms, halved

• 2 zucchini, sliced into planks

• Olive oil, salt, and pepper (for tossing)

• Zucchini Topping

• ¼ cup fresh basil, torn

• 1 tsp lemon zest

• 1 tbsp olive oil

• ½ tsp crushed red pepper flakes

• Pinch of salt and pepper

Directions

• Dry Brine (Optional):
• Generously salt the ribeyes and place them on a wire rack in the fridge, uncovered, for 24–30 hours. For a quicker version, even 1–2 hours helps.
• Make Zucchini Topping:
• In a small bowl, combine basil, lemon zest, olive oil, crushed red pepper, salt, and pepper. Set aside.
• Season Steaks:
• In a bowl, mix 1 tbsp kosher salt, 1 tbsp coarse black pepper, ½ tsp granulated garlic, and ½ tsp granulated onion. Season both sides of the steaks and let them sit at room temperature while you prep everything else.
• Start Sauce:
• Heat your plancha or cast iron skillet over medium. Add butter and minced garlic, cook until fragrant (about 1 minute). Carefully add bourbon and let it reduce briefly, then add beef broth and stir.
• Thicken Sauce:
• In a separate cup, whisk the flour into the cold heavy cream until smooth. Pour this mixture into the pan while whisking constantly. Simmer until the sauce thickens. Season with freshly ground black pepper. If it gets too thick, whisk in a splash of broth or water.
• Grill Veggies:
• Toss onion slices, mushrooms, and zucchini planks with olive oil, salt, and pepper. Grill until tender and nicely charred. Top the hot zucchini with the basil‑lemon mixture.
• Sear Steaks:
• Rub the steaks lightly with avocado oil. Sear over high heat on the plancha or skillet for about 3–4 minutes per side, or until a deep crust forms.
• For medium‑rare, aim for an internal temp around 130°F (54°C).
• For a more conservative doneness, cook closer to 145°F.
• Rest & Serve:
• Let the steaks rest 5–10 minutes, then slice. Spoon the bourbon cream sauce over the top and serve with the grilled zucchini, onions, and mushrooms.

Notes

• Flour Trick: Always mix flour into cold cream first for a lump‑free sauce.
• Oil Choice: Avocado oil’s high smoke point gives you a clean, non‑burnt crust.
• No Alcohol Option: Replace bourbon with extra beef broth plus a splash of apple juice or vinegar for depth if you want to skip alcohol entirely.