Bourbon Steak Haunted Garlic (Printable Version)
# What You'll Need:
→ Steak
01 -
340 g boneless New York strip steak, well-marbled
02 -
Kosher salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
15 ml neutral cooking oil (such as canola or grapeseed)
→ Aromatics and Baste
05 -
30 g unsalted butter, cold
06 -
2 cloves garlic, smashed
→ Haunted Bourbon Garlic Cream Sauce
07 -
2 cloves garlic, finely chopped
08 -
40 ml bourbon
09 -
60 ml low-sodium chicken broth
10 -
60 ml heavy cream
11 -
2-3 sprigs fresh thyme or rosemary
12 -
15 ml dry red wine (optional)
13 -
1 small shallot, caramelized (optional)
14 -
0.5 g smoked paprika, plus more for garnish (optional)
# Step-by-Step Directions:
01 -
Pat steak dry thoroughly with paper towels. Season evenly on all sides with kosher salt and freshly ground black pepper. Allow steak to rest uncovered at room temperature for 30 minutes to promote even cooking.
02 -
Heat a heavy cast-iron skillet over high heat until nearly smoking. Add neutral oil and carefully place steak in the pan away from you. Sear each side for 3-4 minutes without moving to achieve a deep golden crust.
03 -
Reduce heat to medium. Add cold butter and smashed garlic to skillet. Continuously baste steak with melted butter and toasty garlic for 1 minute, tilting the pan and spooning butter over. Flip steak and repeat the basting.
04 -
Transfer steak to a plate. Tent loosely with foil and rest for 8 minutes, allowing juices to redistribute.
05 -
Pour off excess fat from skillet, reserving brown bits. Add chopped garlic (and caramelized shallots if using); cook over medium-low for 2 minutes, stirring to loosen fond. Carefully pour in bourbon and, if desired, ignite to flambé. Let alcohol cook off, then add chicken broth and simmer for 2 minutes. Incorporate heavy cream, fresh herbs, red wine and smoked paprika. Stir and simmer until sauce thickens to preferred consistency.
06 -
Cut steak against the grain into thick slices. Spoon warm bourbon garlic cream sauce generously over steak. Finish with fresh herbs and a dusting of smoked paprika if desired.
# Helpful Notes:
01 -
Letting steak rest before slicing retains juices and improves tenderness.
02 -
The bourbon garlic cream sauce can be adapted using brandy or non-alcoholic alternatives for different flavor profiles.
03 -
For best searing, always start with a thoroughly dried, room temperature steak.
04 -
If preferred, strip steak can be swapped for ribeye, sirloin, or filet mignon—adjust cook time as needed.
05 -
Leftovers keep for up to 3 days; store steak and sauce separately and reheat gently to preserve texture.