Steak with Haunted Bourbon Garlic Cream Sauce

This dish takes a juicy, pan-seared steak and tops it with a wickedly rich garlic cream sauce laced with a shot of bourbon — haunting in the best way. The garlic hits first, then the warmth of the bourbon creeps in, all wrapped in silky cream and finished with a hint of smokiness. It’s gothic, elegant, and perfect for a dramatic dinner.

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⏱️ Prep Time

Task	Time
Prep Ingredients	10 minutes
Cook Steak	8–12 minutes
Make Sauce	10 minutes
Total Time	30 minutes

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🔧 Equipment Needed

• Cast iron skillet (or heavy-bottomed pan)
• Tongs
• Spoon or whisk
• Small saucepan (optional, for separate sauce prep)
• Foil (to rest the steak)

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🛒 Ingredients

For the Steak:

• 2 ribeye or New York strip steaks, ~1 inch thick
• Salt & pepper, to taste
• 1 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, smashed
• Fresh thyme or rosemary sprigs (optional for basting)

For the Haunted Bourbon Garlic Cream Sauce:

• 1 tbsp butter
• 4 cloves garlic, minced
• ¼ cup bourbon
• ½ cup beef broth or stock
• 1 cup heavy cream
• ½ tsp Dijon mustard (optional – deepens flavor)
• ¼ cup grated Parmesan cheese
• Salt & pepper, to taste
• Dash of smoked paprika or cayenne (optional – for “haunted” heat)

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🧾 Ingredient Notes

• Bourbon: Use a decent-quality bourbon — something drinkable, not overly sweet.
• Garlic: More is better. Don’t shy away.
• Cream: Must be heavy cream to avoid curdling when mixed with bourbon.
• Cheese: Parmesan adds umami and thickness. You can skip it if preferred.

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👨‍🍳 Instructions

🔥 1. Sear the Steak

1. Let steaks sit at room temp 20–30 minutes before cooking.
2. Pat dry and season generously with salt and pepper.
3. Heat olive oil in a cast iron pan over high heat until just smoking.
4. Add steak and sear 3–5 minutes per side for medium-rare.
5. In the last 2 minutes, add butter, smashed garlic, and herbs. Tilt pan and baste steak with butter.
6. Remove steak, cover loosely with foil, and rest.

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🧄 2. Make the Haunted Bourbon Garlic Cream Sauce

1. Lower heat to medium. In the same pan, melt 1 tbsp butter.
2. Add minced garlic and sauté until fragrant — about 1 minute.
3. Deglaze with bourbon: Carefully add bourbon (stand back — it may flame slightly).
4. Let it reduce by half (2–3 min), scraping up brown bits.
5. Add beef broth, cream, and Dijon mustard. Simmer for 5 minutes.
6. Stir in Parmesan and smoked paprika. Taste and adjust salt/pepper.
7. Simmer until thickened to your liking (another 2–3 min).

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🥩 3. Serve

• Slice steak against the grain.
• Plate and spoon sauce generously over top.
• Garnish with a sprig of thyme or a dusting of paprika for that “haunted” touch.

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🥗 Serving Ideas

• Garlic mashed potatoes
• Charred asparagus
• Roasted mushrooms or Brussels sprouts
• Crusty bread (for soaking up the sauce)

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🥩 Nutrition Facts (Per steak with sauce, approx.)

Nutrient	Amount
Calories	~650 kcal
Protein	40g
Carbohydrates	4g
Fat	50g
Fiber	0g
Sodium	500mg

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💡 Tips & Variations

• 🧛 Haunted Touch: For a spooky flair, drizzle the sauce over dark plateware and garnish with crispy fried garlic “fangs.”
• 🔥 Flambé Option: Want theater? Light the bourbon with a long lighter after adding it to the pan (be VERY cautious).
• 🌶️ Want it spicier? Add a pinch of cayenne or swirl in a bit of chipotle paste.
• 🧠 Meal prep tip: Sauce keeps in the fridge 3–4 days. Reheat gently over low heat.