Ingredients:

  • 2 8 oz sirloin steaks
  • 1 tbsp neutral oil
  • 1 tsp coarse sea salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/4 cup bourbon whiskey
  • 1/2 cup heavy cream
  • 1 tsp fresh thyme leaves
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Instructions:

  1. Pat the steaks completely dry with paper towels. Note: Moisture on the surface creates steam, which prevents a crust from forming. Season generously with 1 tsp coarse sea salt and 1/2 tsp black pepper.
  2. Heat neutral oil in a cast iron skillet over high heat until it begins to smoke.
  3. Sear steaks for 3-5 minutes per side until a deep brown crust forms. Remove steaks from the pan and let them rest on a plate.
  4. Reduce heat to medium and add 2 tbsp unsalted butter to the same pan. Once foaming, sauté 3 cloves minced garlic and 1 tsp fresh thyme for 60 seconds.
  5. Pour in 1/4 cup bourbon, scraping the bottom of the pan to release the fond. Simmer and reduce the liquid by half until it reaches a syrupy consistency.
  6. Lower heat to medium low, stir in 1/2 cup heavy cream, and whisk continuously for 2-3 minutes until the sauce thickens and coats the back of a spoon.
  7. Season sauce with 1/2 tsp salt and 1/4 tsp ground black pepper to taste.
  8. Pour the velvety sauce over the rested steaks and serve immediately.