Bourbon Garlic Steak - Haunted

• tổng thời gian: 40 minutes

Nguyên liệu

For the Steak:

340 g boneless New York strip steak

7 ½ g kosher salt

½ g freshly ground black pepper

30 ml neutral cooking oil

28 g cold unsalted butter

For the Haunted Bourbon Garlic Cream Sauce:

6 cloves garlic (2 smashed, 4 finely chopped)

60 ml bourbon

120 ml low-sodium chicken broth

60 ml heavy cream

Optional Enhancements:

Fresh thyme or rosemary, to taste

Splash of dry red wine

Caramelized shallots

Pinch of smoked paprika

Hướng dẫn

Pat the steak completely dry with paper towels—this step ensures the best possible sear.

Season both sides generously with kosher salt and freshly ground black pepper.

Let the steak rest at room temperature for about 30 minutes so it cooks evenly throughout.

Heat the neutral oil in a cast-iron skillet over high heat until it begins to shimmer. Place the steak in the pan and sear each side for 2–3 minutes, forming a rich, golden-brown crust.

Lower the heat to medium, then add the cold butter and smashed garlic. As the butter melts, baste the steak continuously with the flavorful garlic butter for extra depth and aroma.

Remove the steak from the skillet and rest it on a cutting board for 5–10 minutes to keep it juicy.

Using the same pan, sauté the finely chopped garlic (and shallots if desired) until fragrant and lightly golden. Deglaze the pan with bourbon, allowing the alcohol to cook off. Pour in the chicken broth, simmer until reduced by half, then mix in the heavy cream. Let the sauce gently thicken.

For extra flair, incorporate fresh herbs, a splash of red wine, or a hint of smoked paprika to intensify the flavors.

Slice the rested steak against the grain, arrange it on warm plates, and spoon the haunted bourbon garlic cream sauce generously over each serving.