Life gets busy — but that doesn’t mean you have to skip a delicious, cozy beef dinner for two. This Steak & Mushrooms in Creamy Bourbon Sauce is proof that you can pull off a restaurant-worthy meal in about 20 minutes, start to finish. When the evening gets hectic or it’s too late to grill, this quick stovetop recipe comes to the rescue.
Sear a juicy steak, sauté a few mushrooms, and let a splash of bourbon and cream work their magic in the pan — that’s all it takes to turn an ordinary night into something special. The result is a tender, flavorful steak with a velvety, savory sauce that tastes like it took all day.
Why You’ll Love This Recipe
- Fast: About 20 minutes from prep to plate.
- Romantic: Perfect for a date night at home.
- Flexible: Works with your favorite steak cut and seasoning blend.
- Comforting: Rich, creamy, and deliciously satisfying.
Steak Choices
I used boneless ribeye, but this recipe works beautifully with other cuts like flat iron, top sirloin, or tenderloin. Choose what fits your taste and budget — the creamy bourbon sauce will make any cut shine.
Seasoning Tips
This is where you can have fun and customize the flavor – no matter which you choose, the bourbon and cream pull it all together in the end.
- For classic flavor: stick with salt and cracked black pepper.
- For a little zip: try lemon pepper or Montreal steak seasoning.
- For a bold kick: go with your favorite spicy steak rub or Cajun blend.
Serving Suggestions
This dish pairs beautifully with just about any hearty base — think mashed potatoes, grits or polenta, buttered egg noodles, or rice to soak up all that luscious sauce. Add a simple green salad or roasted veggies on the side, light a candle or two, and you’ve got a romantic dinner in minutes.
- 2 tbsp avocado oil divided
- 8 oz button mushrooms sliced
- ½ cup finely chopped yellow onion
- 12- oz boneless ribeye
- 1 tbsp steak seasoning of choice
- ¼ cup bourbon
- ½ cup heavy cream
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
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In heavy skillet, heat 1 tbsp of the oil to medium-high and sauté mushroom and onions until softened and browning, 3-4 minutes. Remove from skillet and set aside.
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Sprinkle seasoning on front and back of steak and in same skillet (no need to wipe down) add the remaining oil. Increase heat to high and sear the meat for 1 to 4 minutes, depending on how thick the steak is.
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Turn and sear on the other side steak, continuing to cook until desired doneness is achieved == I would recommend medium rare: 135°F (pull of heat when thermometer reads 125°F and let steak rest on plate for 5-10 minutes).
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In same skillet, add bourbon and reduce heat to medium. The alcohol with quickly cook off, stir in mushroom mixture and stir in cream and Worcestershire sauce, stirring for a few minutes until heated through.
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Slice steak and serve with mushroom sauce. It’s delicious over mashed potatoes, grits or rice.