Boozy Steak with Creamy Mushroom Sauce
2 (6 ounce) steaks
2 tablespoons peppercorns
1 tablespoon olive oil
2 teaspoons soy sauce
3 tablespoons butter
or more to taste
1 large clove garlic
1 fluid ounce bourbon (such as Maker’s Mark®)
½ cup heavy whipping cream
Coat steaks with ground peppercorns, olive oil, and soy sauce. Let stand at room temperature for 30 minutes.
Preheat the oven to 425 degrees F (220 degrees C).
Heat a cast iron skillet over medium-high heat. Place 2 tablespoons butter in the skillet and allow it to melt completely and begin to foam. Cook steaks in the hot skillet until browned, 2 to 3 minutes per side. Place mushrooms around steaks and stir to coat with pan drippings.
Transfer skillet to the preheated oven and cook until steaks are firm and reddish-pink and juicy in the center, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Remove steaks from the skillet and allow to rest.
Return skillet to medium heat and add remaining 1 tablespoon butter and garlic. Cook, stirring constantly, until garlic is fragrant, about 2 minutes. Pour in bourbon carefully, away from any heat source, and cream. Allow to simmer until slightly reduced, about 2 minutes. Serve sauce over steaks.
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