Ingredients
- Steak (Ribeye or New York Strip), 1.5 inches thick, 2 steaks
- Bourbon, 1/4 cup
- Heavy Cream, 1 cup
- Garlic, minced, 4 cloves
- Butter, 2 tablespoons
- Olive Oil, 1 tablespoon
- Fresh Thyme, 2 sprigs
- Salt and Black Pepper, to taste
Instructions
- Step 1: Pat steaks dry with paper towels and season generously with salt and pepper on both sides. Let sit at room temperature for 30 minutes.
- Step 2: Heat olive oil in a cast-iron skillet over high heat until smoking hot. Sear steaks for 3-4 minutes per side for medium-rare, adjusting time for desired doneness. Add butter and thyme sprigs to the pan during the last minute of cooking, basting the steaks with the melted butter.
- Step 3: Remove steaks from skillet and let rest on a cutting board, tented with foil, for 10 minutes.
- Step 4: Reduce heat to medium. Add minced garlic to the skillet and cook for 1 minute until fragrant. Deglaze the pan with bourbon, scraping up any browned bits from the bottom of the pan. Simmer until bourbon is reduced by half, about 2 minutes.
- Step 5: Pour in heavy cream and bring to a simmer. Cook until the sauce has thickened slightly, about 3-5 minutes. Season with salt and pepper to taste.
- Step 6: Slice steak against the grain and serve immediately, spooning the Haunted Bourbon Garlic Cream Sauce generously over the top.
Notes
- For best flavor, store leftover sauce separately from the steak in airtight containers.
- Reheat sliced steak gently in the sauce over low heat to prevent overcooking.
- Serve this decadent steak with roasted asparagus or a simple green salad to balance the richness.
- Don't rush the bourbon reduction; allowing it to properly concentrate unlocks a depth of flavor in the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American