Bourbon Steak Haunted Garlic (Print Version)
Savor juicy steak glazed with bourbon and a haunted garlic cream sauce bursting with bold, aromatic flavor.
# Ingredients:
→ For the Steak
01 -
340 g boneless New York strip steak
02 -
7.5 g kosher salt
03 -
0.5 g freshly ground black pepper
04 -
30 ml neutral cooking oil
05 -
28 g cold unsalted butter
→ For the Haunted Bourbon Garlic Cream Sauce
06 -
6 cloves garlic, 2 smashed and 4 finely chopped
07 -
60 ml bourbon
08 -
120 ml low-sodium chicken broth
09 -
60 ml heavy cream
→ Optional Enhancements
10 -
Fresh thyme or rosemary, to taste
11 -
Splash of dry red wine
12 -
Caramelized shallots
13 -
Pinch of smoked paprika
# Instructions:
01 -
Pat the steak thoroughly dry using paper towels to ensure a superior sear.
02 -
Generously season both sides of the steak with kosher salt and black pepper.
03 -
Allow the seasoned steak to rest at room temperature for 30 minutes before cooking to promote even doneness.
04 -
Heat neutral oil in a cast-iron skillet over high heat until shimmering. Add the steak and sear for 2–3 minutes per side, developing a deep caramelized crust.
05 -
Reduce heat to medium, add cold butter and smashed garlic to the skillet, and baste the steak by spooning melted butter and garlic over the meat for added richness and aroma.
06 -
Transfer steak to a board and let it rest for 5–10 minutes to retain juices.
07 -
In the same skillet, sauté finely chopped garlic (and shallots, if using) until softened. Deglaze with bourbon, letting alcohol evaporate. Add chicken broth, reduce by half, stir in heavy cream, and simmer until the sauce thickens.
08 -
Add fresh herbs, red wine, or smoked paprika as desired to build complexity.
09 -
Slice the rested steak against the grain and arrange on plates. Spoon haunted bourbon garlic cream sauce generously over each portion.
# Notes:
01 -
For optimal tenderness, always slice beef against the grain after resting.
02 -
A digital thermometer ensures precise doneness for steaks—aim for 54°C for medium-rare.