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Steak With Bourbon Garlic Cream Sauce

Courtesy of: delish.com

Seared until deeply browned, basted in garlicky butter, and served with a dreamy pan gravy,
this steak is the perfect centerpiece for any special occasion dinner.
Ingredients:

• 1 (12-oz.) boneless New York strip steak • 2 Tbsp. cold unsalted butter
• 1 1/2 tsp. kosher salt, plus more • 6 cloves garlic, 2 smashed, 4 finely chopped
• 1/4 tsp. freshly ground black pepper, • 1/4 cup bourbon
plus more • 1/2 cup low-sodium chicken broth
• 2 Tbsp. neutral oil, divided • 1/4 cup heavy cream

Directions:
1. Place a rack in center of oven; preheat to 350°. Pat steak medium-rare, 6 to 10 minutes more.
dry on both sides and place on a large baking sheet; 5. Meanwhile, transfer liquid remaining in pan to a heatproof
season both sides with 1 1/2 teaspoons salt and 1/4 container to cool. Reserve browned crushed garlic. Do not
teaspoon pepper. wipe out pan.
2. In a large metal (NOT nonstick) pan over medium-high 6. In same pan over medium heat, cook chopped garlic and
heat, heat 1 tablespoon oil. Add steak, arranging the most remaining 1 tablespoon oil, stirring, until fragrant and
photogenic side face down in pan, and cook, undisturbed, just starting to turn golden, 30 seconds to 1 minute. Add
until deeply browned on the bottom, 2 to 3 minutes. bourbon and cook, stirring and scraping up any browned
3. Using tongs, turn steak and continue to cook until deeply bits from bottom of pan, until liquid is reduced by half, 1 to
browned, 1 to 2 minutes more. Turn steak on its fat-cap 2 minutes. Add broth, cream, and reserved crushed garlic
side and cook until browned, about 1 minute. Arrange and continue to cook, stirring frequently, until reduced
steak presentation side up in pan. Add butter and crushed and sauce coats the back of a spoon in a thin, even layer,
garlic. Continue to cook, spooning melting butter over 5 to 8 minutes; season with salt, if needed. Remove from
steak, until butter is frothy and steak is glistening, 1 to 2 heat and keep warm.
minutes more. 7. Transfer steak to a cutting board and let rest 5 minutes.
4. Return steak to baking sheet. Bake until an instant-read Thinly slice against the grain. Transfer to a platter. Top
thermometer inserted into the center registers 125° for with sauce; season with pepper, if needed.

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