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    Mal's Curated Recipes

    Steak With Bourbon Garlic Cream Sauce

    2 servings

    annokset

    5 minutes

    aktiivinen aika

    30 minutes

    kokonaisaika
    Aloita kokkaaminen

    Ainekset

    1 (12-oz.) boneless New York strip steak

    1 1/2 tsp. kosher salt, plus more

    1/4 tsp. freshly ground black pepper, plus more

    2 tbsp. neutral oil, divided

    2 tbsp. cold unsalted butter

    6 cloves garlic, 2 smashed, 4 finely chopped

    1/4 c. bourbon

    1/2 c. low-sodium chicken broth

    1/4 c. heavy cream

    Ohjeet

    Place a rack in center of oven; preheat to 350°. Pat steak dry on both sides and place on a large baking sheet; season both sides with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.

    In a large metal (NOT nonstick) pan over medium-high heat, heat 1 tablespoon oil. Add steak, arranging the most photogenic side face down in pan, and cook, undisturbed, until deeply browned on the bottom, 2 to 3 minutes.

    Using tongs, turn steak and continue to cook until deeply browned, 1 to 2 minutes more. Turn steak on its fat-cap side and cook until browned, about 1 minute. Arrange steak presentation side up in pan. Add butter and crushed garlic. Continue to cook, spooning melting butter over steak, until butter is frothy and steak is glistening, 1 to 2 minutes more.

    Return steak to baking sheet. Bake until an instant-read thermometer inserted into the center registers 125° for medium-rare, 6 to 10 minutes more.

    Meanwhile, transfer liquid remaining in pan to a heatproof container to cool. Reserve browned crushed garlic. Do not wipe out pan.

    In same pan over medium heat, cook chopped garlic and remaining 1 tablespoon oil, stirring, until fragrant and just starting to turn golden, 30 seconds to 1 minute. Add bourbon and cook, stirring and scraping up any browned bits from bottom of pan, until liquid is reduced by half, 1 to 2 minutes. Add broth, cream, and reserved crushed garlic and continue to cook, stirring frequently, until reduced and sauce coats the back of a spoon in a thin, even layer, 5 to 8 minutes; season with salt, if needed. Remove from heat and keep warm.

    Transfer steak to a cutting board and let rest 5 minutes. Thinly slice against the grain. Transfer to a platter. Top with sauce; season with pepper, if needed.

    Ravinto

    Annoskoko

    -

    Kalorit

    783

    Rasva yhteensä

    63 g

    Tyydyttynyt rasva

    26 g

    Tyydyttymätön rasva

    -

    Transrasva

    0 g

    Kolesteroli

    190 mg

    Natrium

    757 mg

    Hiilihydraatit yhteensä

    5 g

    Ravintokuitu

    0 g

    Sokerit yhteensä

    1 g

    Proteiini

    32 g

    2 servings

    annokset

    5 minutes

    aktiivinen aika

    30 minutes

    kokonaisaika
    Aloita kokkaaminen

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    Ainekset

    1 (12-oz.) boneless New York strip steak

    1 1/2 tsp. kosher salt, plus more

    1/4 tsp. freshly ground black pepper, plus more

    2 tbsp. neutral oil, divided

    2 tbsp. cold unsalted butter

    6 cloves garlic, 2 smashed, 4 finely chopped

    1/4 c. bourbon

    1/2 c. low-sodium chicken broth

    1/4 c. heavy cream

    Ohjeet

    1

    Place a rack in center of oven; preheat to 350°. Pat steak dry on both sides and place on a large baking sheet; season both sides with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.

    2

    In a large metal (NOT nonstick) pan over medium-high heat, heat 1 tablespoon oil. Add steak, arranging the most photogenic side face down in pan, and cook, undisturbed, until deeply browned on the bottom, 2 to 3 minutes.

    3

    Using tongs, turn steak and continue to cook until deeply browned, 1 to 2 minutes more. Turn steak on its fat-cap side and cook until browned, about 1 minute. Arrange steak presentation side up in pan. Add butter and crushed garlic. Continue to cook, spooning melting butter over steak, until butter is frothy and steak is glistening, 1 to 2 minutes more.

    4

    Return steak to baking sheet. Bake until an instant-read thermometer inserted into the center registers 125° for medium-rare, 6 to 10 minutes more.

    5

    Meanwhile, transfer liquid remaining in pan to a heatproof container to cool. Reserve browned crushed garlic. Do not wipe out pan.

    6

    In same pan over medium heat, cook chopped garlic and remaining 1 tablespoon oil, stirring, until fragrant and just starting to turn golden, 30 seconds to 1 minute. Add bourbon and cook, stirring and scraping up any browned bits from bottom of pan, until liquid is reduced by half, 1 to 2 minutes. Add broth, cream, and reserved crushed garlic and continue to cook, stirring frequently, until reduced and sauce coats the back of a spoon in a thin, even layer, 5 to 8 minutes; season with salt, if needed. Remove from heat and keep warm.

    7

    Transfer steak to a cutting board and let rest 5 minutes. Thinly slice against the grain. Transfer to a platter. Top with sauce; season with pepper, if needed.