Steak with Ghostly Bourbon Garlic Cream Sauce (Ghostly for Halloween???)

[MummyChunk]

Steak with Ghostly Bourbon Garlic Cream Sauc

Description
This indulgent steak dish features juicy ribeye steaks paired with
rich and velvety bourbon garlic cream sauce. The combination of savor
garlic and the bold flavor of bourbon creates an irresistible sauc
that complements the tenderness of the steak. Finished with a cream
touch and garnished with fresh parsley, this dish is perfect for a
elegant dinner with a hint of indulgence

Ingredients
2 ribeye steak
2 tablespoons olive oi
4 cloves garlic, mince
1/2 cup bourbo
1 cup heavy crea
Salt and pepper, to tast
Fresh parsley, for garnis

Instructions
Prepare the Steaks: Heat olive oil in a skillet over medium-high heat
Season the ribeye steaks generously with salt and pepper on bot
sides

Sear the Steaks: Place the steaks in the hot skillet and sear for 4-
minutes on each side for medium-rare, or cook to your desired level o
doneness. Once cooked, remove the steaks from the skillet and let the
rest, allowing the juices to redistribute

Saute the Garlic: In the same skillet, add the minced garlic and saut
for about 1 minute, until fragrant and lightly golden, making sure no
to burn it

Deglaze with Bourbon: Carefully add the bourbon to the skillet
scraping up any browned bits from the bottom of the pan to deglaze
Let it simmer for 2-3 minutes to reduce slightly and allow the alcoho
to cook off

Make the Cream Sauce: Stir in the heavy cream and continue to simmer
stirring occasionally, until the sauce thickens and becomes creamy
about 3-4 minutes

Serve: Place the ribeye steaks on plates and spoon the ghostly bourbo
garlic cream sauce generously over the top. Garnish with fresh parsle
for a pop of color and flavor

Serving Suggestions
Serve this decadent dish with roasted vegetables or a side of mashe
potatoes to complement the rich and creamy sauce. Perfect for
special dinner or when you're in the mood for a gourmet steak night a
home

View the attachments for this post at
http://www.jlaforums.com/viewtopic.php?p=676825428#67682542

[Ed P]

Steak with Ghostly Bourbon Garlic Cream Sauce
This indulgent steak dish features juicy ribeye steaks paired with a
rich and velvety bourbon garlic cream sauce. The combination of savory
garlic and the bold flavor of bourbon creates an irresistible sauce
that complements the tenderness of the steak. Finished with a creamy
touch and garnished with fresh parsley, this dish is perfect for an
elegant dinner with a hint of indulgence.
2 ribeye steaks
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup bourbon
1 cup heavy cream
Salt and pepper, to taste
Fresh parsley, for garnish
Prepare the Steaks: Heat olive oil in a skillet over medium-high heat.
Season the ribeye steaks generously with salt and pepper on both
sides.
Sear the Steaks: Place the steaks in the hot skillet and sear for 4-5
minutes on each side for medium-rare, or cook to your desired level of
doneness. Once cooked, remove the steaks from the skillet and let them
rest, allowing the juices to redistribute.
Saute the Garlic: In the same skillet, add the minced garlic and saute
for about 1 minute, until fragrant and lightly golden, making sure not
to burn it.
Deglaze with Bourbon: Carefully add the bourbon to the skillet,
scraping up any browned bits from the bottom of the pan to deglaze.
Let it simmer for 2-3 minutes to reduce slightly and allow the alcohol
to cook off.
Make the Cream Sauce: Stir in the heavy cream and continue to simmer,
stirring occasionally, until the sauce thickens and becomes creamy,
about 3-4 minutes.
Serve: Place the ribeye steaks on plates and spoon the ghostly bourbon
garlic cream sauce generously over the top. Garnish with fresh parsley
for a pop of color and flavor.
Serve this decadent dish with roasted vegetables or a side of mashed
potatoes to complement the rich and creamy sauce. Perfect for a
special dinner or when you're in the mood for a gourmet steak night at
home!
http://www.jlaforums.com/viewtopic.php?p=676825428#676825428

If it is a really good steak, why hide the flavor? May be OK for a
cheap steak or other food.

[Hank Rogers]

Steak with Ghostly Bourbon Garlic Cream Sauce
This indulgent steak dish features juicy ribeye steaks paired with a
rich and velvety bourbon garlic cream sauce. The combination of savory
garlic and the bold flavor of bourbon creates an irresistible sauce
that complements the tenderness of the steak. Finished with a creamy
touch and garnished with fresh parsley, this dish is perfect for an
elegant dinner with a hint of indulgence.
2 ribeye steaks
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup bourbon
1 cup heavy cream
Salt and pepper, to taste
Fresh parsley, for garnish
Prepare the Steaks: Heat olive oil in a skillet over medium-high heat.
Season the ribeye steaks generously with salt and pepper on both
sides.
Sear the Steaks: Place the steaks in the hot skillet and sear for 4-5
minutes on each side for medium-rare, or cook to your desired level of
doneness. Once cooked, remove the steaks from the skillet and let them
rest, allowing the juices to redistribute.
Saute the Garlic: In the same skillet, add the minced garlic and saute
for about 1 minute, until fragrant and lightly golden, making sure not
to burn it.
Deglaze with Bourbon: Carefully add the bourbon to the skillet,
scraping up any browned bits from the bottom of the pan to deglaze.
Let it simmer for 2-3 minutes to reduce slightly and allow the alcohol
to cook off.
Make the Cream Sauce: Stir in the heavy cream and continue to simmer,
stirring occasionally, until the sauce thickens and becomes creamy,
about 3-4 minutes.
Serve: Place the ribeye steaks on plates and spoon the ghostly bourbon
garlic cream sauce generously over the top. Garnish with fresh parsley
for a pop of color and flavor.
Serve this decadent dish with roasted vegetables or a side of mashed
potatoes to complement the rich and creamy sauce. Perfect for a
special dinner or when you're in the mood for a gourmet steak night at
home!
http://www.jlaforums.com/viewtopic.php?p=676825428#676825428

If it is a really good steak, why hide the flavor?  May be OK for a
cheap steak or other food.

Damn. I thought her Majesty banned Mummychunk. And now it's back?

[Rock Stolid]

Steak with Ghostly Bourbon Garlic Cream Sauce
This indulgent steak dish features juicy ribeye steaks paired with a
rich and velvety bourbon garlic cream sauce. The combination of savory
garlic and the bold flavor of bourbon creates an irresistible sauce
that complements the tenderness of the steak. Finished with a creamy
touch and garnished with fresh parsley, this dish is perfect for an
elegant dinner with a hint of indulgence.
2 ribeye steaks
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup bourbon
1 cup heavy cream
Salt and pepper, to taste
Fresh parsley, for garnish
Prepare the Steaks: Heat olive oil in a skillet over medium-high heat.
Season the ribeye steaks generously with salt and pepper on both
sides.
Sear the Steaks: Place the steaks in the hot skillet and sear for 4-5
minutes on each side for medium-rare, or cook to your desired level of
doneness. Once cooked, remove the steaks from the skillet and let them
rest, allowing the juices to redistribute.
Saute the Garlic: In the same skillet, add the minced garlic and saute
for about 1 minute, until fragrant and lightly golden, making sure not
to burn it.
Deglaze with Bourbon: Carefully add the bourbon to the skillet,
scraping up any browned bits from the bottom of the pan to deglaze.
Let it simmer for 2-3 minutes to reduce slightly and allow the alcohol
to cook off.
Make the Cream Sauce: Stir in the heavy cream and continue to simmer,
stirring occasionally, until the sauce thickens and becomes creamy,
about 3-4 minutes.
Serve: Place the ribeye steaks on plates and spoon the ghostly bourbon
garlic cream sauce generously over the top. Garnish with fresh parsley
for a pop of color and flavor.
Serve this decadent dish with roasted vegetables or a side of mashed
potatoes to complement the rich and creamy sauce. Perfect for a
special dinner or when you're in the mood for a gourmet steak night at
home!
http://www.jlaforums.com/viewtopic.php?p=676825428#676825428

If it is a really good steak, why hide the flavor?  May be OK for a
cheap steak or other food.

Steak au Poivre is another nice way to COMPLIMENT the flavor.

Why presume everything is done to mask, as opposed to enhance?

Do you lose it over chimichurri sauce or salsa verde and steak too?

[Hiram Freeborn]

Steak with Ghostly Bourbon Garlic Cream Sauce
This indulgent steak dish features juicy ribeye steaks paired with a
rich and velvety bourbon garlic cream sauce. The combination of savory
garlic and the bold flavor of bourbon creates an irresistible sauce
that complements the tenderness of the steak. Finished with a creamy
touch and garnished with fresh parsley, this dish is perfect for an
elegant dinner with a hint of indulgence.
2 ribeye steaks
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup bourbon
1 cup heavy cream
Salt and pepper, to taste
Fresh parsley, for garnish
Prepare the Steaks: Heat olive oil in a skillet over medium-high heat.
Season the ribeye steaks generously with salt and pepper on both
sides.
Sear the Steaks: Place the steaks in the hot skillet and sear for 4-5
minutes on each side for medium-rare, or cook to your desired level of
doneness. Once cooked, remove the steaks from the skillet and let them
rest, allowing the juices to redistribute.
Saute the Garlic: In the same skillet, add the minced garlic and saute
for about 1 minute, until fragrant and lightly golden, making sure not
to burn it.
Deglaze with Bourbon: Carefully add the bourbon to the skillet,
scraping up any browned bits from the bottom of the pan to deglaze.
Let it simmer for 2-3 minutes to reduce slightly and allow the alcohol
to cook off.
Make the Cream Sauce: Stir in the heavy cream and continue to simmer,
stirring occasionally, until the sauce thickens and becomes creamy,
about 3-4 minutes.
Serve: Place the ribeye steaks on plates and spoon the ghostly bourbon
garlic cream sauce generously over the top. Garnish with fresh parsley
for a pop of color and flavor.
Serve this decadent dish with roasted vegetables or a side of mashed
potatoes to complement the rich and creamy sauce. Perfect for a
special dinner or when you're in the mood for a gourmet steak night at
home!
http://www.jlaforums.com/viewtopic.php?p=676825428#676825428

+1!