Ah… Steak with Haunted Bourbon Garlic Cream Sauce 👻🥩—sounds spooky and decadent! Here’s a full recipe to get that rich, boozy, garlicky flavor over a perfectly seared steak.
🥩 Steak with Haunted Bourbon Garlic Cream Sauce
Ingredients (serves 2–3)
For the steak:
- 2 ribeye or strip steaks (8–10 oz each)
- Salt & pepper
- 1–2 tbsp butter or oil
For the haunted bourbon garlic cream sauce:
- 4 cloves garlic, minced
- 1 tbsp butter
- ½ cup bourbon
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt & pepper, to taste
- Optional: pinch of smoked paprika or cayenne for “haunted” kick
Instructions
- Cook the steak
- Pat steaks dry and season with salt and pepper.
- Heat butter or oil in a skillet over medium-high heat.
- Sear steaks 3–5 minutes per side for medium-rare (adjust for thickness).
- Remove steaks and let rest 5 minutes.
- Make the sauce
- In the same pan, melt 1 tbsp butter and sauté garlic 30–60 seconds.
- Carefully add bourbon (stand back—the flames may flare if pan is hot). Simmer 1–2 minutes to reduce slightly.
- Stir in cream, Dijon mustard, Worcestershire, and optional smoked paprika/cayenne.
- Simmer 3–5 minutes until thickened. Adjust salt and pepper.
- Combine & serve
- Pour sauce over steaks.
- Serve with mashed potatoes, roasted vegetables, or a crusty roll.
🔥 Tips & Variations
- Extra “haunt”: add a few drops of hot sauce or chipotle powder.
- Pan deglaze: scrape brown bits from the steak pan for more flavor in the sauce.
- Creamy twist: add 2 tbsp cream cheese or Parmesan for a richer sauce.
- Steak alternative: works perfectly with filet mignon, sirloin, or even chicken.
This creates a restaurant-style, rich, garlicky, bourbon-flavored sauce that’s decadent, bold, and slightly smoky—the perfect centerpiece for a dinner that wows.
I can also give a version with flambéed bourbon for dramatic effect and maximum depth of flavor if you want it really “haunted.”
Do you want me to do that?
