Bourbon Pepper Pan Sauce
Ingredients25 m servings 537
- Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper.
- 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.
- 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.
- 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.
- 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 the sauteeing garlic in butter step, and 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.
Per Serving: 537 calories; 42.4 2.3 27 153 697 Full nutrition
ReviewsRead all reviews 10
Delicious, simple and keto-friendly. Do follow his instruction to lay out ALL the ingredients, first. The sauce cooks quickly and I found myself scrambling to fetch the few things that I stubbor...
Tonight was leftover night and we had a large grilled Rib Eye, I was gonna chop it up and make tocos but came across this sauce. Well as most of you know, if you reheat a steak it can be dry lik...
This was GREAT and SOOO simple. Loved it - will definitely make again. I used two filet mignonettes and had to use olive oil and butter as I didn’t have duck fat, also used half n half instead o...
Unbelievable great recipe!!!! Sause was to die for. Gave the dish the best thing. You have to try it. My husband loved it.
Yummy, and I'm not a bourbon fan. It reduced enough to just give the sauce an extra nuance that was incredible.
Loved it. Added a ton of flavor to the grass-fed ribeyes we had. Another Chef John winner.