Ghost Pepper Steak with Haunted Bourbon Cream Sauce

 

 

 

 

 

 

 

Ingredients:

2 ribeye steaks
Salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter
1 ghost pepper, finely minced (adjust to your heat preference)
½ cup bourbon
½ cup heavy cream

 

Directions:

Season the Steaks:
Generously sprinkle both sides of the ribeye steaks with salt and pepper.

Sear the Steaks:
In a skillet, heat olive oil over medium-high heat.
Place the steaks in the skillet and sear for about 3–4 minutes on each side, or until they reach your desired level of doneness.
Once cooked, remove the steaks from the skillet and set them aside to rest.

Prepare the Haunted Bourbon Cream Sauce:
In the same skillet, reduce the heat to medium and add butter.
Add the finely minced ghost pepper to the melted butter and sauté for about 1 minute, ensuring it doesn’t burn.
Carefully pour in the bourbon, allowing it to simmer for 3–4 minutes to let the alcohol cook off.
Stir in the heavy cream, mixing well to combine all the flavors.
Let the sauce simmer for another 2–3 minutes until it thickens slightly.

Serve:
Place the rested steaks on serving plates.
Generously pour the haunted bourbon cream sauce over the steaks.
Enjoy this spicy and creamy delight!