Steak with Haunted Bourbon Garlic Cream Sauce
Ingredients:
2 steaks (your choice of cut – ribeye, sirloin, or filet mignon)
1/4 cup bourbon
1/2 cup heavy cream
4 cloves garlic, minced
1 tablespoon butter
Salt and black pepper, to taste
Fresh rosemary or parsley, for garnish (optional)
Instructions:
1. Prepare the Steaks
Pat steaks dry with paper towels.
Season generously with salt and black pepper on both sides.
2. Cook the Steaks
Heat a skillet or cast-iron pan over medium-high heat.
Add a little oil or butter if needed.
Cook the steaks to your preferred doneness (about 3–4 minutes per side for medium-rare, depending on thickness).
Remove steaks from the skillet, cover loosely with foil, and set aside to rest.
3. Make the Sauce
In the same skillet, melt 1 tablespoon butter.
Add minced garlic and sauté for about 1 minute until fragrant (do not burn).
Carefully pour in the bourbon, stirring and scraping up any browned bits from the pan. Let it simmer for 2–3 minutes to reduce slightly and cook off the alcohol.
Stir in the heavy cream. Simmer for about 5 minutes until the sauce thickens to a creamy consistency.
4. Combine & Serve
Taste and adjust seasoning with extra salt and pepper if needed.
Return the steaks to the skillet, spooning the sauce over the top.
Garnish with fresh rosemary or parsley.