Ghost Pepper Steak with Haunted Bourbon Cream Sauce

• temps total: 9 minutes

Ingrédients

2 rib-eye steaks

Salt and pepper, to taste

1 tbsp olive oil

2 tbsp butter

1 ghost pepper, finely minced (adjust to heat preference)

1/2 cup bourbon

1/2 cup heavy cream

1 tsp garlic powder

Instructions

Cook Steaks: Season steaks with salt and pepper. Heat olive oil in a skillet and cook steaks for 4-5 minutes per side for medium-rare.

Make Bourbon Cream Sauce: Remove steaks from the skillet, melt butter, and sauté ghost pepper for 1 minute. Add bourbon and simmer for 3-4 minutes. Stir in heavy cream and garlic powder, and cook until thickened.

Serve: Pour the haunted bourbon cream sauce over the steaks and serve with your favorite sides. A fiery dish with a smoky bourbon finish!