A delicious steak recipe topped with a rich and creamy haunted bourbon garlic sauce, perfect for a flavorful dinner.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:2–3 servings 1x
Category:Main Course
Method:Searing and simmering
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 ribeye, New York strip, or sirloin steaks (1–1¼ inch thick)
Salt & black pepper, generously
1 tbsp olive oil
1 tbsp butter
2 sprigs fresh thyme or rosemary (optional)
2 tbsp butter (for sauce)
6 cloves garlic, minced
⅓ cup bourbon
1 cup heavy cream
½ cup beef broth
1 tsp Dijon mustard
½ tsp smoked paprika
¼ tsp cayenne pepper (adjust to taste)
1 tsp Worcestershire sauce
Salt & black pepper, to taste
Optional: 1–2 drops liquid smoke (for extra “haunted” flavor)
Instructions
Pat steaks dry and season generously with salt and pepper. Let rest at room temperature for 20 minutes.
Heat a skillet over high heat. Add olive oil. Sear steaks 3–4 minutes per side (medium-rare) or to desired doneness. Add butter and herbs; baste for 30 seconds. Remove steaks and rest under foil.
Lower heat to medium. Add butter to the same pan. Sauté garlic 30 seconds (do not brown). Carefully add bourbon; simmer 2–3 minutes until reduced by half. Stir in beef broth, cream, Dijon, Worcestershire, smoked paprika, cayenne, and liquid smoke. Simmer 5–7 minutes until thick and velvety. Season with salt and pepper.
Spoon sauce generously over steaks. Garnish with cracked pepper or fresh herbs.
Notes
For a spicier sauce, increase the cayenne pepper.
Let the steaks rest after cooking to retain juices.
Pair with a side of vegetables or mashed potatoes for a complete meal.