Bourbon Steak Garlic Sauce (Printable Version)

Tender New York strip with bourbon garlic cream, accented by herbs and caramelized shallots.

# Ingredients:

→ Steak

01 - 340 grams boneless New York strip steak
02 - 5 grams kosher salt
03 - 3 grams freshly ground black pepper

→ Cooking Fats and Oils

04 - 15 ml neutral cooking oil with high smoke point (canola or grapeseed)
05 - 30 grams cold unsalted butter

→ Aromatics

06 - 2 cloves garlic, smashed
07 - 3 cloves garlic, finely chopped
08 - 30 grams caramelized shallots (optional)
09 - Fresh thyme and rosemary sprigs

→ Sauce Liquids

10 - 45 ml bourbon whiskey
11 - 120 ml low-sodium chicken broth
12 - 60 ml heavy cream
13 - 15 ml dry red wine (optional)

→ Seasoning

14 - 1 gram smoked paprika

# Steps:

01 - Pat steak dry with paper towels, then season all sides evenly with kosher salt and black pepper. Let rest uncovered at room temperature for 30 minutes to ensure even cooking.
02 - Heat a cast-iron skillet until nearly smoking. Add neutral oil. Place steak away from you and sear each side for 3 to 4 minutes without moving to develop a deep golden crust.
03 - Reduce heat to low. Add cold butter and two smashed garlic cloves. Continuously baste steak with melted butter and garlic for one minute. Flip and repeat on the other side.
04 - Transfer steak to a plate and loosely tent with foil. Rest for 8 minutes to allow juices to redistribute.
05 - Discard excess fat from skillet. Add finely chopped garlic and cook over medium-low heat for 2 minutes, scraping browned bits. Carefully add bourbon and ignite if desired to burn off alcohol. Stir in chicken broth and simmer for another 2 minutes. Add heavy cream, fresh herbs, caramelized shallots if using, and red wine if desired. Cook until sauce thickens to preference.
06 - Slice steak against the grain. Plate slices and spoon sauce generously over. Garnish with fresh herbs and dust lightly with smoked paprika.

# Notes:

01 - Pat steak dry for optimal sear and crust development.
02 - Resting steak after cooking locks in juices and improves tenderness.
03 - Igniting bourbon when adding to pan can enhance flavors and add visual drama.
04 - Slice against the grain to maximize tenderness.

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