Bourbon Pepper Pan Sauce Recipe

Name: Bourbon Pepper Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cup chicken broth; 1/3 cup heavy cream; salt to taste; 1 pinch cayenne pepper

Servings: persons

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
1/2 cup chicken broth
1/3 cup heavy cream
salt to taste
1 pinch cayenne pepper

1
Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper.
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.
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.
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.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (6 ounce) New York strip steaks, kosher salt to taste, freshly ground black pepper to taste, 2 teaspoons duck fat, or as needed, and more.

Yes, Bourbon Pepper Pan Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bourbon Pepper Pan Sauce

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