Bourbon Pepper Pan Sauce
Mastering pan sauces is one of the most important but easiest steps towards producing legit restaurant-quality dishes at home. Assemble all the sauce ingredients before cooking the steak so you can make the sauce during the 5-minute resting time for steak. The rich, sweet, peppery flavor profile also works wonderfully with pork chops and grilled chicken. You can also switch up the bourbon for another liquor, since this really is just a technique recipe.
- Serves: 2 persons
- 2(6 ounce) New York strip steaks
- kosher salt to taste
- freshly ground black pepper to taste
- 2teaspoons duck fat, or as needed
- 1clove garlic, minced
- 3teaspoons butter, divided
- 1fluid ounce bourbon
- ½cup chicken broth
- ⅓cup heavy cream
- salt to taste
- 1pinch cayenne pepper
Step 1Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper.
Step 2Melt 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.
Step 3Stir 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.
Step 4Turn 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.