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Bourbon Pepper Pan Sauce
Bourbon Pepper Pan Sauce
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate your steaks with Chef John's irresistible bourbon pepper pan sauce for a gourmet touch.
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
  • 0.33333334326744 cup heavy cream
  • salt to taste
  • 1 pinch cayenne pepper
Instructions:
  • Ensure the steaks are thoroughly seasoned on both sides with a generous amount of salt and an extra helping of pepper for that added kick.
  • Heat duck fat in a steel pan over medium-high heat. Cook steaks until medium-rare, about 5 minutes per side. Sear edges for 30 seconds each. Transfer steaks to a plate to rest while you prepare the sauce. Turn off the heat.
  • In the same pan, stir in the garlic using a spoon. Add 1 teaspoon butter and allow it to melt. Pour in the bourbon and heat until it reduces to a sticky glaze in about 15 seconds. Pour in the chicken stock and bring to a boil over high heat, scraping up the browned bits at the bottom to deglaze. Cook until it reduces by half, around 2 minutes. Finally, add the heavy cream, season with salt and cayenne pepper, and boil until thickened for about 2 to 3 minutes.
  • Remove the pan from the heat and add the remaining 2 teaspoons of butter. Swirl the pan until the butter is melted, which should take about 30 seconds. Spoon the warm sauce onto serving plates and place the steaks on top.

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