Steak with Ghostly Bourbon Garlic Cream Sauce

Suggested Equipment

• Cast-iron skillet or heavy-bottomed pan for searing
• Small saucepan for sauce
• Tongs, for flipping the steak
• Meat thermometer, to ensure perfect doneness

---

Directions

Step 1: Season and Sear the Steaks

1. Prep the Steaks: Pat the steaks dry with a paper towel to ensure a good sear. Season generously with salt and black pepper on both sides.
2. Heat the Pan: Heat the olive oil in a cast-iron skillet over high heat until it starts to shimmer.
3. Sear the Steaks: Place the steaks in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until the desired level of doneness is achieved. Use tongs to hold the steak on its sides to sear the edges as well.
4. Rest the Steaks: Remove from the skillet, cover loosely with foil, and allow the steaks to rest while you prepare the sauce.

Step 2: Make the Bourbon Garlic Cream Sauce

1. Melt Butter and Sauté Garlic: In the same skillet or in a separate saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
2. Add Bourbon: Carefully pour in the bourbon, stirring to deglaze the pan and scrape up any bits left from the steak. Simmer for 2-3 minutes to reduce slightly and cook off the alcohol.
3. Finish the Sauce: Reduce the heat to low, add the heavy cream, and stir until the sauce is smooth and creamy. Season with salt and black pepper to taste. If desired, stir in Parmesan cheese for extra richness.

Step 3: Serve

1. Plate the Steaks: Place the rested steaks on plates.
2. Pour the Sauce: Drizzle the bourbon garlic cream sauce over the steaks.
3. Garnish and Serve: Garnish with chopped parsley or fresh thyme if desired, and serve immediately with your favorite side dishes.

---