Ingredients
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2 (6 ounce) New York strip steaks
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kosher salt to taste
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freshly ground black pepper to taste
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2 teaspoons duck fat, or as needed
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1 clove garlic, minced
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3 teaspoons butter, divided
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1 fluid ounce bourbon
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½ cup chicken broth
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⅓ cup heavy cream
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salt to taste
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1 pinch cayenne pepper
Directions
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Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper.
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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.
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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.
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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.
![close up view of a Bourbon Pepper Pan Sauce on a plate with a steak, asparagus, and a fork]()
Chef John
Chef's Notes
If you're making this for meat that's coming off a grill, you can still do the sauce separately and just keep it warm until the main course is ready. Start with Step 3 (sautéing the garlic in butter), then finish as shown. Of course, you'll have to add some coarsely ground black pepper to the sauce, but that's about the only adjustment.
Cook the steak in any kind of fat you prefer. Feel free to substitute veal stock for the chicken stock.
Nutrition Facts (per serving)
| 537 | Calories |
| 42g | Fat |
| 2g | Carbs |
| 27g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 537 | |
| % Daily Value * | |
| Total Fat 42g | 54% |
| Saturated Fat 21g | 107% |
| Cholesterol 153mg | 51% |
| Sodium 697mg | 30% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 0g | |
| Protein 27g | 54% |
| Vitamin C 1mg | 1% |
| Calcium 42mg | 3% |
| Iron 2mg | 13% |
| Potassium 397mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
