Bourbon Pepper Pan Sauce

You'll be well on your way to making restaurant-quality steaks after mastering this bourbon pepper pan sauce by Chef John.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 537 Calories

Ingredients

• salt to taste
• 1 clove garlic, minced
• 1 pinch cayenne pepper
• kosher salt to taste
• freshly ground black pepper to taste
• 2 (6 ounce) New York strip steaks
• 2 teaspoons duck fat, or as needed
• 3 teaspoons butter, divided
• 1 fluid ounce bourbon
• 0.5 cup chicken broth
• 0.33333334326744 cup heavy cream

Recipe Instructions

Step 1

Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper.

Step 2

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.

Step 3

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.

Step 4

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.