Description

Craving a decadent, restaurant-quality dish that’s perfect for a cozy family dinner or a romantic Valentine’s Day meal? Slow Cooker Steak with Haunted Bourbon Garlic Cream Sauce is your answer! Adapted from the original stovetop recipe, this slow cooker version features tender ribeye or New York strip steaks seared for flavor, slow-cooked in a light broth for juiciness, and topped with a rich, smoky bourbon garlic cream sauce spiked with cayenne for a haunting kick.

Ingredients

For the Steak:

Ribeye or New York Strip Steaks (2, about 1 inch thick, ~1 lb total):
- Why it’s important: Provides a flavorful, tender cut that holds up to slow cooking.
- Substitutions: Sirloin, filet mignon, or portobello mushrooms for vegetarian (cook 3–4 hours on low).
Olive Oil (2 tbsp):
- Why it’s important: Used for searing to create a golden crust.
- Substitutions: Avocado oil, vegetable oil, or butter.
Salt (to taste, about 1 tsp):
- Why it’s important: Enhances the natural flavor of the steak.
- Substitutions: Sea salt or kosher salt.
Black Pepper (to taste, about ½ tsp):
- Why it’s important: Adds mild heat and depth to the steak.
- Substitutions: White pepper or a pinch of cayenne.
Butter (2 tbsp):
- Why it’s important: Adds richness and flavor during searing.
- Substitutions: Vegan butter or omit.
Garlic Cloves (2, smashed):
- Why it’s important: Infuses the steak with aromatic flavor during searing.
- Substitutions: ½ tsp garlic powder or 1 tsp garlic paste.
Fresh Thyme or Rosemary (1 sprig, optional):
- Why it’s important: Adds herbaceous aroma to the steak.
- Substitutions: Dried thyme/rosemary (¼ tsp) or omit.

For the Haunted Bourbon Garlic Cream Sauce:

Bourbon (¼ cup):
- Why it’s important: Adds smoky, caramelized depth to the sauce.
- Substitutions: Whiskey, apple juice (non-alcoholic), or 2 tbsp balsamic vinegar with 2 tbsp water.
Garlic Cloves (3, minced):
- Why it’s important: Provides bold, aromatic flavor to the sauce.
- Substitutions: ¾ tsp garlic powder or 1½ tsp garlic paste.
Butter (1 tbsp):
- Why it’s important: Adds richness and helps sauté the garlic.
- Substitutions: Olive oil or vegan butter.
Heavy Cream (1 cup):
- Why it’s important: Creates a creamy, luxurious sauce.
- Substitutions: Half-and-half (thinner sauce), coconut cream for dairy-free, or cashew cream.
Dijon Mustard (1 tbsp):
- Why it’s important: Adds tangy, sharp depth to the sauce.
- Substitutions: Whole-grain mustard, yellow mustard, or omit.
Worcestershire Sauce (1 tsp):
- Why it’s important: Enhances umami and savory notes in the sauce.
- Substitutions: Soy sauce, tamari (gluten-free), or balsamic vinegar.
Cayenne Pepper (¼ tsp):
- Why it’s important: Adds a haunting, spicy kick to the sauce.
- Substitutions: Red pepper flakes, hot sauce, or omit for milder flavor.
Salt (to taste, about ¼ tsp):
- Why it’s important: Balances the flavors of the sauce.
- Substitutions: Sea salt or kosher salt.
Black Pepper (to taste, about ¼ tsp):
- Why it’s important: Adds mild heat and depth to the sauce.
- Substitutions: White pepper or a pinch of smoked paprika.
Grated Parmesan Cheese (¼ cup):
- Why it’s important: Adds nutty, savory richness to the sauce.
- Substitutions: Pecorino Romano, Asiago, or nutritional yeast for vegan.
Fresh Parsley (2 tbsp, chopped, for garnish):
- Why it’s important: Adds a fresh, vibrant finish and pop of color.
- Substitutions: Chives, cilantro, or omit.

Additional for Slow Cooker:

Beef or Vegetable Broth (¼ cup):
- Why it’s important: Keeps the steaks moist during slow cooking without overpowering the sauce.
- Substitutions: Water or red wine for added flavor.

Tip: Use high-quality bourbon for the best sauce flavor, and freshly grated Parmesan for a smooth texture. Pat steaks dry to ensure a good sear.

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Instructions

Step 1: Prepare and Sear the Steaks

Pat 2 ribeye or New York strip steaks dry with paper towels and season generously with 1 tsp salt and ½ tsp black pepper on both sides.
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat and add 2 tbsp olive oil.
Once hot, sear the steaks for 3–4 minutes per side for medium-rare (or to your preferred doneness). In the last minute, add 2 tbsp butter, 2 smashed garlic cloves, and 1 sprig of thyme or rosemary (if using), spooning the melted butter over the steaks.
Remove the steaks from the skillet and set aside on a plate, loosely covered with foil.
Tip: Sear in a very hot skillet to achieve a golden crust, and avoid overcrowding to ensure even browning.

Step 2: Assemble in the Slow Cooker

Lightly grease the slow cooker insert with cooking spray or a thin layer of oil to prevent sticking.
Place the seared steaks in a single layer in the slow cooker.
Pour ¼ cup beef or vegetable broth around (not over) the steaks to maintain moisture without softening the seared crust.
Tip: Elevate the steaks slightly on a small rack or crumpled foil balls to keep them out of the broth, preserving the crust’s texture.

Step 3: Slow Cook

Cover and cook on low for 4–5 hours or high for 2–3 hours, until the steaks are tender and cooked to your desired doneness (135°F/57°C for medium-rare, 145°F/63°C for medium).
Check doneness early with a meat thermometer to avoid overcooking, as slow cookers vary.
Tip: For medium-rare, aim for the lower end of the cooking time to prevent the steaks from becoming too well-done.

Step 4: Make the Haunted Bourbon Garlic Cream 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, stirring to prevent burning.
Carefully pour in ¼ cup bourbon and simmer for 1–2 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
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 if needed.
Keep the sauce warm over low heat until ready to serve.
Tip: If the sauce thickens too much, add a splash of cream or broth to loosen it. Use caution when adding bourbon, as it may flare up briefly.

Step 5: Serve

Remove the steaks from the slow cooker and let them rest for 3–5 minutes to retain juices.
For a crispier exterior (optional), place the steaks on a baking sheet and broil at 400°F (200°C) for 1–2 minutes per side to refresh the seared crust.
Plate the steaks and pour the warm bourbon garlic cream sauce over the top, ensuring an even coating.
Garnish with 2 tbsp chopped fresh parsley for a vibrant finish.
Serve hot with lemon wedges (optional, for a bright contrast) and sides like roasted potatoes, grilled asparagus, or a Caesar salad.
Tip: Drizzle extra sauce around the plate for an elegant presentation, and serve with a steak knife for easy cutting.