New York Steak in Bourbon Pepper Sauce

Nothing hits the spot sometimes for my husband better than a simple New York Strip Steak. I love to enhance his steaks with a quick sauce of some kind. Some sauces are a little more involved then others, but this post is for anyone who wants to enjoy a quick seared steak without fuss or lots of sides, yet maybe with a little bit a of a special hit.

Today that special hit is Bourbon.

Ingredients:

New York Strip

1/2 cup low sodium beef, veal or chicken broth

2 oz Bourbon

1 garlic cloves mashed

salt

lots of fresh cracked black pepper

1-2 TBL cold butter

Olive Oil

Directions:

Prepare the steak with salt and a lot of fresh cracked black pepper. Do not be shy - crack the pepper all over the steak and on the sides. Press lightly into the meat and allow the steak to come up to room temp OR take the steak out of the fridge 10-15 minutes before cook then season.

In a sauté pan add a bit olive oil. On medium high heat - when the oil is hot sear your steak for 5 minutes on one side and 4-5 minutes on the other side for a perfect medium rare.

Adjust the time to your liking.

Remove the steak and rest on a warmed plate.

Turn the burner OFF.

Add into the pan the mashed garlic. Stir for 45 seconds then add the bourbon.

**The heat is off so as to to not cause a flame up.

No need to flame - just allow the bourbon to reduce while stirring.

Add next your selected broth.

Turn the heat back on and when the sauce simmers - reduce sauce by half. Stir to mix all the bits and fond from the bottom of the pan into your sauce..

When the sauce has reduced add the cold butter and stir or shake the pan until the butter melts into the sauce.

Taste - adjust if you wish with more salt or pepper.

Pour the sauce over the steak or serve on the side. Tom likes to sometimes just add the steak back into the hot pan and enjoy it this way without too much fuss.

Serve the steak alone or with a baked potato, salad or french fries.

ENJOY!!