Ghost Pepper Steak with Haunted Bourbon Cream Sauce

Ghost Pepper Steak with Haunted Bourbon Cream Sauce

Ingredients:

For the Steak:

•4 steak cuts (Ribeye, Sirloin, or your choice)

•1 tsp ghost pepper powder (adjust to your heat preference)

•Salt to taste

•1 tsp black pepper

•2 tbsp olive oil

•1 tbsp butter

For the Bourbon Cream Sauce:

•1 cup heavy cream

•1/4 cup bourbon (optional, can be replaced with apple juice for a non-alcoholic version)

•2 tbsp butter

•2 garlic cloves, minced

•1/2 tsp ghost pepper powder

•1/4 tsp black pepper

•1/4 tsp smoked paprika

•A pinch of salt (to taste)

Instructions:

For the Steak:

1.Season both sides of the steak with salt, black pepper, and ghost pepper powder. Press the seasoning into the steak for better adherence.

2.Heat a heavy skillet (preferably cast iron) over medium-high heat.

3.Add olive oil to the skillet. When hot, add the steaks.

4.Cook the steaks for 3-4 minutes per side (adjust based on your preferred doneness). During the last minute of cooking, add the butter to the skillet and baste the steaks with the melted butter for extra flavor.

5.Remove the steaks from the skillet and cover them with aluminum foil to keep warm.

For the Bourbon Cream Sauce:

1.Using the same skillet, melt the butter over medium heat.

2.Add the minced garlic and sauté for 1-2 minutes until fragrant.

3.Carefully pour in the bourbon (if using) and let it simmer for about 1 minute until most of the alcohol evaporates.

4.Add the heavy cream, ghost pepper powder, black pepper, smoked paprika, and salt. Stir well and let it simmer on low heat for 3-5 minutes until the sauce thickens.

To Serve:

1.Place the steaks on a serving plate and pour the bourbon cream sauce generously over them.

2.Serve immediately with sides like mashed potatoes or roasted vegetables.

Note: If you prefer a milder spice level, reduce the ghost pepper powder or substitute it with a milder chili powder.