Looking for a steak recipe with a devilish kick? This Ghost Pepper Steak drenched in a bourbon-infused, creamy sauce is not for the faint of heart! The bold, smoky flavors of ribeye meet the fiery heat of ghost pepper, balanced by a rich and velvety sauce that’s absolutely addictive.
Why You’ll Love This Recipe
✔ Perfect for spice lovers 🌶🔥
✔ Decadent bourbon cream sauce for a smooth, smoky finish
✔ Fast & easy recipe—ready in 30 minutes!
✔ Ideal for date nights or impressing guests
Ingredients
For the Steak:
- 2 ribeye or filet mignon steaks
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- 1 small ghost pepper, finely minced (use gloves!)
For the Bourbon Cream Sauce:
- 1 tbsp butter
- 2 cloves garlic, minced
- ¼ cup bourbon
- 1 cup heavy cream
- ½ tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
Step-by-Step Instructions
Step 1: Prepare the Steak
1️⃣ Pat steaks dry and rub with olive oil, salt, black pepper, smoked paprika, and minced ghost pepper.
2️⃣ Let them sit at room temperature for 20 minutes to absorb the flavors.
Step 2: Sear the Steak
3️⃣ Heat a cast-iron skillet over high heat until smoking hot.
4️⃣ Sear steaks for 3-4 minutes per side (for medium-rare). Adjust cooking time for your preferred doneness.
5️⃣ Remove from heat and let rest for 5 minutes.
Step 3: Make the Bourbon Cream Sauce
6️⃣ In the same skillet, melt butter and sauté garlic for 1 minute.
7️⃣ Pour in bourbon and cook for 2 minutes to reduce slightly.
8️⃣ Stir in heavy cream, Dijon mustard, Worcestershire sauce, and Parmesan cheese.
9️⃣ Simmer for 3-4 minutes until thickened. Season with salt & pepper to taste.
Step 4: Serve & Enjoy!
🔟 Place steaks on a serving plate and spoon the rich, spicy bourbon cream sauce over the top. Serve immediately!
Serving Suggestions
🥔 Pair with creamy mashed potatoes or roasted veggies.
🥖 Serve with a toasted baguette to soak up the sauce!
🥃 Enjoy with a glass of bourbon or smoky whiskey.
Storage & Reheating
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently in a pan over low heat to avoid overcooking.
FAQs
Can I use a milder pepper?
Absolutely! Try using jalapeño or serrano peppers for a less intense heat.
What’s the best bourbon for this recipe?
A smoky bourbon like Maker’s Mark or Woodford Reserve works beautifully.
Can I make this alcohol-free?
Yes! Substitute beef broth + a splash of apple cider vinegar for a similar depth of flavor.