If you’re ready to turn up the heat on your steak game, this Ghost Pepper Steak with Haunted Bourbon Cream Sauce is the ultimate thrill for your taste buds. Juicy, perfectly seared steak meets a bold, fiery cream sauce infused with ghost pepper heat and the smoky sweetness of bourbon. A dish that’s equal parts daring and delicious, this recipe is a must-try for spice lovers and adventurous eaters alike.
Ingredients (Serves 4)
For the Steak:
- 4 ribeye or sirloin steaks (1-inch thick)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper, to taste
For the Haunted Bourbon Cream Sauce:
- 2 tbsp butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup bourbon
- 1/2 tsp ghost pepper powder (adjust for spice tolerance)
- 1/2 tsp Dijon mustard
- Salt and pepper, to taste
Preparation Time: 10 minutes
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Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions
Step 1: Prepare the Steaks
- Pat the steaks dry with a paper towel and rub them with olive oil.
- Season generously with garlic powder, smoked paprika, salt, and pepper on both sides.
Step 2: Sear the Steaks
- Heat a cast-iron skillet or grill pan over high heat until smoking hot.
- Sear the steaks for 3–4 minutes per side (for medium-rare), or adjust cooking time to your desired doneness.
- Remove the steaks from the pan and let them rest under foil while you prepare the sauce.
Step 3: Make the Bourbon Cream Sauce
- In the same skillet, melt the butter over medium heat. Add the shallot and sauté for 2 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
- Deglaze the pan with bourbon, scraping up any browned bits. Simmer for 1–2 minutes to let the alcohol cook off.
- Reduce the heat to low and stir in the heavy cream, Dijon mustard, and ghost pepper powder. Simmer for 3–4 minutes until the sauce thickens slightly.
- Season with salt and pepper to taste.
Step 4: Serve
- Plate the steaks and generously spoon the haunted bourbon cream sauce over the top.
- Garnish with freshly cracked black pepper for an extra kick.
Why You’ll Love This Recipe
- Bold and Spicy: The ghost pepper powder brings intense heat, balanced by the creamy richness of the sauce.
- Elevated Flavors: Bourbon adds a smoky, sweet complexity to the dish.
- Quick and Easy: Despite its gourmet appearance, this dish comes together in under 30 minutes.
Tips for Success
- Adjust the Heat: Ghost pepper is extremely spicy—start with a small amount and increase to your tolerance.
- Let It Rest: Always rest your steak for 5–10 minutes after cooking to retain its juices.
- Pairing Options: Serve with mashed potatoes, roasted vegetables, or a crisp salad to balance the bold flavors.
Variations
- No Ghost Pepper? Use cayenne pepper or crushed red pepper flakes for a milder option.
- Alcohol-Free Sauce: Replace bourbon with beef stock for a non-alcoholic version.
- Add Herbs: Stir in fresh thyme or parsley for extra flavor.
Serving Suggestions
- Pair with a full-bodied red wine like Cabernet Sauvignon.
- Add a side of crusty garlic bread to soak up the creamy sauce.
Dare to take your steak night to the next level with this Ghost Pepper Steak with Haunted Bourbon Cream Sauce. It’s a fiery, indulgent dish that’s sure to leave a lasting impression—if you can handle the heat! 🔥🥩👻
