Steak and Haunted Bourbon Garlic Cream Sauce
Ingredients
- 2 ribeye or filet mignon steaks
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Haunted Bourbon Garlic Cream Sauce:
- 1 tablespoon unsalted butter
- 4 cloves garlic minced
- ½ cup bourbon
- 1 teaspoon Worcestershire sauce
- 1 cup heavy cream
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper for a haunting heat
- ¼ teaspoon ground nutmeg for an eerie depth
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese
Instructions
- Pat the steaks dry and season both sides with salt, black pepper, and smoked paprika.
- Heat olive oil and butter in a skillet over medium-high heat until sizzling.
- Sear the steaks for 3-4 minutes per side for medium-rare, or until desired doneness. Remove from the pan and let rest.
- In the same skillet, melt butter and add the minced garlic, cooking until fragrant.
- Pour in the bourbon, letting it simmer for 2-3 minutes to cook off the alcohol while intensifying the smoky depth.
- Stir in Worcestershire sauce, then reduce the heat to medium and add heavy cream.
- Whisk in smoked paprika, cayenne, nutmeg, salt, and black pepper, letting the sauce thicken for 3-5 minutes.
- Stir in Parmesan cheese until melted and smooth.
- Return the steaks to the pan, spooning the sauce over them.
Notes
For a deeper smoky flavor, use a smoked bourbon or add a splash of liquid smoke.
Adjust the cayenne for more or less heat, depending on your spice preference.
Serve with garlic mashed potatoes or roasted Brussels sprouts for a balanced meal.
For an even eerier presentation, garnish with crispy fried sage or black lava salt.
Adjust the cayenne for more or less heat, depending on your spice preference.
Serve with garlic mashed potatoes or roasted Brussels sprouts for a balanced meal.
For an even eerier presentation, garnish with crispy fried sage or black lava salt.
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