Indulge in a succulent New York strip steak, expertly seared and enveloped in a rich bourbon and garlic cream sauce. This dish combines the savory depth of the steak with the warmth and spice of the sauce, creating a memorable dining experience.
Ingredients
To prepare this delectable meal, gather the following ingredients:
- Steak: 12-ounce boneless New York strip steak
- Seasonings: Kosher salt and freshly ground black pepper
- Cooking Oil: Neutral oil with a high smoke point, such as canola or grapeseed
- Butter: Cold unsalted butter
- Garlic: Both smashed and finely chopped cloves
- Beverages: Good quality bourbon and low-sodium chicken broth
- Dairy: Heavy cream
- Herbs: Fresh thyme or rosemary sprigs
- Optional Additions: Caramelized shallots, smoked paprika
Preparation Steps
Follow these steps to create a flavorful Bourbon Steak with Haunted Garlic Cream Sauce:
- Prepare the Steak: Pat the steak dry with paper towels and season evenly with kosher salt and black pepper on all sides. Let it rest uncovered at room temperature for 30 minutes to ensure even cooking and a perfect crust.
- Sear the Steak: Heat a cast-iron skillet over medium-high heat until almost smoking. Add the neutral oil, then place the steak in the skillet, searing each side for 3–4 minutes without disturbing to develop a deep golden crust.
- Butter Baste: Lower the heat and add cold butter along with two smashed cloves of garlic. Use a spoon to continuously baste the steak with the melted butter and toasty garlic for one minute. Flip the steak and repeat the basting on the other side.
- Rest the Steak: Transfer the steak to a plate and cover loosely with foil. Let it rest for 8 minutes to allow the juices to redistribute, ensuring a tender and juicy steak.
- Make the Haunted Bourbon Garlic Cream Sauce: In the same skillet, pour off excess fat and add chopped garlic. Cook on medium-low for 2 minutes, scraping up the brown bits from the pan. Carefully add bourbon and ignite if desired for a subtle flame, allowing the alcohol to cook off. Pour in the chicken broth and simmer for 2 minutes. Stir in the heavy cream and any fresh herbs or optional additions. Cook until the sauce has thickened to your liking.
- Finish and Serve: Slice the rested steak against the grain and pour the sauce generously over each slice. Sprinkle with fresh herbs and a hint of smoked paprika if desired.
Additional Tips
- Steak Selection: Opt for a marbled New York strip steak to ensure flavor and tenderness.
- Garlic Freshness: Use the freshest garlic possible for the best flavor foundation.
- Resting Time: Allowing the steak to rest after cooking is crucial for retaining its juices and achieving optimal tenderness.
- Flambéing Bourbon: If choosing to flambé the bourbon, exercise caution and ensure a safe environment.
This Bourbon Steak with Haunted Garlic Cream Sauce is perfect for those who appreciate nuanced flavors in classic steakhouse-style dishes. Its rich and complex profile makes it an excellent choice for special occasions or a comforting meal at home.
