Bourbon Pepper Pan Sauce recipe
All Recipes Side Dish Sauces and Condiments Recipes Sauce Recipes
Ingredients
- 2 (6 ounce) New York strip steaks kosher salt to taste freshly ground black pepper to taste 2 teaspoons duck fat, or as needed 1 clove garlic, minced 3 teaspoons butter, divided 1 fluid ounce bourbon ½ cup chicken broth ⅓ cup heavy cream salt to taste 1 pinch cayenne pepper
Nutrition Info
- 536.6 caloriescarbohydrate: 2.3 gcholesterol: 153 mgfat: 42.4 gfiber: 0.2 gprotein: 27 gsaturatedFat: 21.3 gservingSize: -sodium: 697.3 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Bourbon Pepper Pan Sauce
Directions
-
Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper.
Melt duck fat in a steel pan over medium-high heat. Add steaks, cook until firm and reddish-pink in the center for medium-rare, about 5 minutes per side. Sear the edges until browned, about 30 seconds each. Transfer steaks to a plate, let rest while you make the sauce. Turn off the heat.
Stir garlic into the same pan using a spoon. Add 1 teaspoon butter, let melt. Pour in bourbon. Heat until reduced to a sticky glaze, about 15 seconds. Add chicken stock. Bring to a boil over high heat while scraping up the browned bits at the bottom to deglaze. Cook until reduced by half, about 2 minutes. Add heavy cream, season with salt and cayenne pepper. Boil until thickened, 2 to 3 minutes.
Turn off heat and add remaining 2 teaspoons butter, swirl until melted, about 30 seconds more. Spoon sauce warm onto serving plates. Place steaks on top.