Ingredients
2
2 servings
- •2 (6 ounce) New York strip steaks
- •kosher salt to taste
- •freshly ground black pepper to taste
- •2 teaspoons duck fat, or as needed
- •1 clove garlic, minced
- •3 teaspoons butter, divided
- •1 fluid ounce bourbon
- •0.5 cup chicken broth
- •0.33333334326744 cup heavy cream
- •salt to taste
- •1 pinch cayenne pepper
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 537
- Carbohydrate: 2g
- Fat: 42g
- Fiber: 0g
- Protein: 27g
- Sugar: 0g
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