Ingredients:
• 4 steaks (your choice of cut – ribeye, filet, NY strip, etc.)
• Salt and black pepper, to taste
• ½ cup heavy cream
• ¼ cup bourbon
• 1–2 teaspoons ghost pepper (powder or paste, adjust for heat tolerance)
• 2 tablespoons butter or oil
• 2 garlic cloves, minced
• Optional: 1 tsp Dijon mustard for added depth
Instructions:
1. Season the steaks generously with salt, pepper, and a light dusting of ghost pepper. Let them sit at room temp for 15–20 minutes.
2. Heat butter or oil in a heavy skillet over medium-high heat. Once hot, sear the steaks 3–4 minutes per side (depending on thickness and desired doneness). Remove from the pan and let them rest under foil.
3. In the same pan, lower heat slightly and add the minced garlic. Sauté for about 30 seconds, just until fragrant.
4. Add the ghost pepper (start small!), then carefully pour in the bourbon. Stir and let it reduce by about half — this intensifies the flavor and cooks off most of the alcohol.
5. Pour in the heavy cream and optional Dijon mustard. Stir well and simmer until the sauce thickens — about 3–5 minutes. Add salt and pepper to taste.
6. Plate the steaks, spoon the haunted bourbon cream sauce over the top, and brace yourself for heat and flavor like never before.
