Steak with Haunted Bourbon Garlic Cream Sauce

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Steak with Haunted Bourbon Garlic Cream Sauce is a showstopper dish that’s as bold as it is indulgent. Thick, juicy cuts of beef are pan-seared to perfection, locking in those irresistible meaty juices. Then comes the kicker: a velvety bourbon cream sauce spiked with garlic, cracked black pepper, and just enough ghost pepper heat to haunt your palate in the best way possible. It’s steak night elevated with smoky drama and creamy flair.

This recipe plays with contrasts—the rich char of steak balanced by the silkiness of the sauce, the warming fire of bourbon and ghost pepper soothed by dairy’s mellow embrace. Whether you’re planning a romantic dinner or impressing guests, this dish brings luxury to the table without hours in the kitchen.

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Ingredients for this Steak with Haunted Bourbon Garlic Cream Sauce

• 4 filet mignon or thick-cut steaks (about 1.5 inches thick)
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon high-heat oil (like avocado or canola)
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 teaspoon ghost pepper flakes (adjust to taste)
• 1/2 cup bourbon
• 3/4 cup heavy cream
• 1/2 cup beef broth
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Fresh parsley, chopped (for garnish)

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Step 1: Prepare the Steaks

Remove steaks from the fridge 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels, then season both sides generously with salt and black pepper.

Step 2: Sear the Steaks

Heat a cast-iron skillet or heavy-bottomed pan over high heat. Add the oil and swirl to coat. Place the steaks in the pan and sear for 3–4 minutes per side for medium-rare, or adjust based on your preferred doneness. Transfer the steaks to a plate and tent loosely with foil to rest.

Step 3: Make the Bourbon Garlic Cream Sauce

Reduce the heat to medium. In the same skillet, add the butter and minced garlic. Sauté until fragrant, about 1 minute. Sprinkle in the ghost pepper flakes and toast briefly. Carefully pour in the bourbon (stand back as it may flame briefly), scraping up the browned bits.

Let the bourbon reduce by half, then stir in the beef broth, Dijon mustard, Worcestershire sauce, and heavy cream. Simmer for 3–5 minutes, stirring constantly, until the sauce thickens.

Step 4: Serve

Plate the steaks and spoon the haunted bourbon garlic cream sauce generously over each. Garnish with freshly chopped parsley and serve immediately. Pair with roasted potatoes or a crisp green salad for a complete meal.

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Frequently Asked Questions

Can I use a different cut of steak?

Yes! Ribeye, NY strip, or sirloin also work well. Just adjust cooking time to the thickness and desired doneness.

Is ghost pepper too spicy?

Ghost pepper adds heat but is manageable in small amounts. Start with a pinch and increase to taste. You can substitute with cayenne or red pepper flakes for a milder version.

Can I make the sauce alcohol-free?

Absolutely. Swap the bourbon for additional beef broth plus a teaspoon of brown sugar and a dash of smoked paprika for depth.

What sides go best with this dish?

Roasted garlic mashed potatoes, sautéed green beans, or crusty bread are excellent choices to soak up the sauce.

Can I prep anything in advance?

You can mince the garlic, chop the parsley, and measure the sauce ingredients ahead of time. Steaks are best cooked fresh.

How do I know when the sauce is thick enough?

The sauce should coat the back of a spoon. If it’s too thin, let it simmer a bit longer; too thick, add a splash of broth or cream.

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