Steak with Haunted Bourbon Garlic Cream Sauce
Ingredients:
1 ½ pounds ribeye steak
1 tablespoon olive oil
Salt and pepper to taste
4 cloves garlic, minced
½ cup bourbon
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 tablespoon chopped fresh parsley (for garnish)
1. Preheat your grill or a cast-iron skillet over medium-high heat. Rub the steak with olive oil and season generously with salt and pepper on both sides.
2. Cook the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Remove from heat and let it rest for 5-10 minutes.
3. In the same skillet (or a separate saucepan), reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
4. Carefully pour in the bourbon and allow it to simmer for about 2-3 minutes, scraping up any browned bits from the bottom of the pan.
5. Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and thyme. Let the sauce simmer for another 5-7 minutes until it thickens slightly.
6. Slice the rested steak and drizzle the haunted bourbon garlic cream sauce over the top. Garnish with chopped parsley before serving.
Serving Size: Serves 4
Nutritional Information (per serving):
Calories: 550
Net Carbs: 4g
Protein: 40g
Fat: 42g
Tips & Variations:
- For a spicier kick, add a pinch of red pepper flakes to the sauce while it simmers.
- Substitute the ribeye with sirloin or filet mignon for a leaner option.