Steaks with Bourbon Cream Sauce
New York strip steak topped with a rich and creamy Bourbon Cream Sauce.
Ingredients
For the Steaks
- 1 tbsp. vegetable oil
- 1 tsp. seasoned salt
- 4 New York strip steaks
For the Bourbon Cream Sauce:
- 2 tbsp. unsalted butter
- ½ cup minced shallots
- 2 tbsp. minced garlic
- ¼ cup bourbon
- ½ cup chicken stock
- 1 cup heavy cream
- 1 tsp. black pepper
- 1 tbsp. fresh thyme
Instructions
- Begin by making the Bourbon Cream Sauce: In a small skillet on low heat, melt the butter. Add the shallots and garlic and cook for about five minutes, or until they're tender. Remove the pan from the heat and add the bourbon. Put the pan back on the stove on medium heat. Cook the bourbon for three minutes. Add the chicken stock, cream, pepper, and thyme. Simmer the sauce while you make the steak. Simmer until the sauce coats the back of a spoon. It should be fairly thick.
- While the sauce thickens, make the steaks: Heat a cast iron skillet on high heat. Dry the steaks well and sprinkle with the seasoned salt. Add the oil and cook the steaks on both sides until they reach a temperature of 145 degrees for medium rare. Remove the steaks to a plate and let them rest for five minutes. Serve with the sauce on top.
Nutrition
Calories: 520kcal
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