Steak with Haunted Bourbon Garlic Cream Sauce

This is a fantastically spooky and delicious idea for a Halloween dinner or any autumn gathering. The “haunted” element likely comes from a flambéed bourbon presentation, creating dramatic, ghostly blue flames.

Here is a complete recipe for Steak with Haunted Bourbon Garlic Cream Sauce.

Steak with Haunted Bourbon Garlic Cream Sauce

This recipe features a perfectly cooked steak topped with a rich, creamy, and deeply flavorful garlic sauce. The “haunting” comes from flambéing bourbon, which not only creates a fantastic visual but also burns off the alcohol, leaving behind a wonderful caramelized, smoky flavor.

INGREDIENTS:

For the Steak:

• 2 ribeye, strip, or filet mignon steaks (1 to 1.5 inches thick)

• 1 tbsp high-heat oil (avocado or grapeseed)

• 2 tbsp unsalted butter

• 2 sprigs fresh thyme or rosemary

• 2 cloves garlic, lightly crushed

• Kosher salt and freshly cracked black pepper

For the Haunted Bourbon Garlic Cream Sauce:

• 2 tbsp unsalted butter

• 3-4 cloves garlic, minced

• ⅓ cup bourbon

• 1 cup heavy cream

• ½ cup low-sodium beef broth

• 1 tsp whole black peppercorns, lightly crushed (or ½ tsp ground)

• ¼ tsp cayenne pepper (optional, for a subtle kick)

• ½ cup freshly grated Parmesan cheese

• 2 tbsp fresh parsley, chopped

• Salt to taste

INSTRUCTIONS:

1. Prepare the Steak:

• Take the steaks out of the refrigerator about 30-45 minutes before cooking to bring them to room temperature. This ensures even cooking.

• Pat them completely dry with paper towels. Season both sides generously with kosher salt and black pepper.

• Heat the oil in a heavy-bottomed skillet (cast iron is ideal) over medium-high heat until it’s just starting to smoke.

• Carefully add the steaks. Sear without moving for 3-4 minutes, until a deep brown crust forms.

• Flip the steaks. Add the 2 tbsp of butter, thyme/rosemary, and crushed garlic cloves to the pan.

• Tilt the pan and, using a spoon, continuously baste the steaks with the foaming butter and herbs for another 3-4 minutes for medium-rare (or until desired doneness).

• Remove the steaks to a cutting board or plate. Let them rest for at least 10 minutes. Do not wash the skillet.

2. Make the Sauce:

• Reduce the heat to medium. In the same skillet with the steak drippings, melt the 2 tbsp of butter.

• Add the minced garlic and sauté for about 60 seconds until fragrant.

• Here comes the HAUNTED part: Pour the bourbon into the pan. Immediately step back and carefully ignite the bourbon with a long-reach lighter or by tilting the pan into the gas flame.

  • SAFETY FIRST: Keep your face and hair away from the pan. Have a lid nearby to smother the flames if they get too high. The flames will dance and flicker (the “haunted” effect) for a moment before dying out on their own as the alcohol burns off.

• Once the flames have subsided, let the bourbon simmer for 30 seconds to reduce slightly.

• Add the beef broth to deglaze the pan, scraping up all the delicious browned bits (the “fond”) from the bottom with a wooden spoon.

• Stir in the heavy cream, crushed peppercorns, and optional cayenne. Bring to a gentle simmer and let it cook for 3-5 minutes, allowing it to thicken slightly.

• Reduce the heat to low and whisk in the grated Parmesan cheese until melted and smooth. Stir in the fresh parsley. Taste and add salt if needed.

3. Serve:

• Slice the rested steaks against the grain.

• Plate the steak slices and generously spoon the warm, creamy bourbon garlic sauce over the top.

• Garnish with extra parsley and a crack of black pepper. Serve immediately.

Chef’s Tips for a Spooky Success:

• The Flambé is Key: The quality of the bourbon matters. A higher-proof (higher alcohol content) bourbon will flambé more dramatically. Be confident and safe when igniting it!

• Don’t Skip the Rest: Resting the steak is non-negotiable. It allows the juices to redistribute, ensuring a juicy, tender steak. If you skip this, the juices will run out onto the plate.

• Sauce Too Thin? Let it simmer a few minutes longer to reduce and thicken. You can also add a little more Parmesan.

• Sauce Too Thick? Whisk in a tablespoon of beef broth or cream at a time until it reaches your desired consistency.

• Presentation: Serve in a dark-colored bowl or plate to make the creamy sauce stand out. You can even draw a “ghost” or “web” on the plate with balsamic glaze before adding the steak for an extra spooky touch.

Enjoy your dramatically delicious and “hauntingly” good meal