Bourbon Pepper Pan Sauce Recipe

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
• 0.5 cup chicken broth
• 0.33 cup heavy cream
• salt to taste
• 1 pinch cayenne pepper

Instructions

1. Season both sides of the steaks well with salt and plenty of pepper.
2. Melt duck fat in a steel pan over medium-high heat. Add steaks and cook for medium-rare, about 5 minutes per side, until firm and reddish-pink in the center. Sear the edges until browned, about 30 seconds each. Transfer steaks to a plate and let rest while you prepare the sauce. Turn off the heat.
3. Stir garlic into the pan with a spoon. Add 1 teaspoon of butter and let it melt. Pour in bourbon and heat until reduced to a sticky glaze, about 15 seconds. Add chicken stock. Bring to a boil over high heat, scraping up the browned bits at the bottom to deglaze. Cook until reduced by half, about 2 minutes. Add heavy cream, salt, and cayenne pepper. Boil until thickened, 2 to 3 minutes.
4. Turn off the heat and add the remaining 2 teaspoons of butter. Swirl until melted, about 30 seconds more. Spoon the warm sauce onto serving plates and place steaks on top.

Nutrition

• Calories: 537 kcal
• Fat Content: 42 g
• Fiber Content: 0 g
• Sugar Content: 0 g
• Sodium Content: 697 mg
• Protein Content: 27 g
• Cholesterol Content: 153 mg
• Carbohydrate Content: 2 g
• Saturated Fat Content: 21 g
• Unsaturated Fat Content: 0 g