Ghost Pepper Steak with Haunted Bourbon Cream Sauce
Ingredients
2 ribeye steaks
1/4 cup bourbon
1/2 cup heavy cream
1-2 ghost peppers, minced (adjust to taste)
2 cloves garlic, minced
Salt and pepper to taste
Directions
1. Season the ribeye steaks with salt and pepper on both sides.
2. Grill the steaks over medium-high heat or sear them in a skillet to your desired doneness, usually about 4-5 minutes per side for medium-rare.
3. Once cooked, remove the steaks from the pan and allow them to rest while you prepare the sauce.
4. In the same pan, add minced garlic and sauté until fragrant, about 30 seconds.
5. Carefully add the bourbon to the pan and allow it to reduce for about a minute, scraping up any browned bits from the bottom.
6. Stir in the heavy cream and minced ghost peppers. Simmer the mixture until it thickens, about 3-5 minutes, stirring occasionally.
7. Drizzle the haunted bourbon cream sauce generously over the cooked steaks before serving.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 2 servings
