Ghost Pepper Steak with Haunted Bourbon Cream Sauce

Ghost Pepper Steak with Haunted Bourbon Cream Sauce

Ingredients:

For the Steak:

• 2 ribeye or sirloin steaks (about 8 oz each, 1-inch thick)

• 1 tsp ghost pepper powder (use carefully, very spicy!)

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 2 tbsp olive oil or vegetable oil

• 1 tbsp butter

For the Haunted Bourbon Cream Sauce:

• 1 small ghost pepper, finely minced (remove seeds for less heat, keep seeds for full heat)

• 2 tbsp unsalted butter

• 2 cloves garlic, minced

• 1/4 cup bourbon whiskey

• 1 cup heavy cream

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• Salt and pepper, to taste

• Fresh parsley or chives (optional, for garnish)

Instructions:

1. Prepare the Steak:

• In a small bowl, mix ghost pepper powder, smoked paprika, garlic powder, onion powder, salt, and black pepper.

• Pat the steaks dry with paper towels. Rub the spice mix evenly over both sides of each steak.

• Heat a heavy skillet or cast-iron pan over medium-high heat. Add olive oil and butter.

• Once the butter is melted and hot, add steaks. Cook about 4 minutes on each side for medium-rare (adjust time to your preferred doneness).

• Remove steaks from the pan, cover loosely with foil, and let rest while you make the sauce.

2. Make the Haunted Bourbon Cream Sauce:

• In the same pan, reduce heat to medium. Add butter.

• Add minced ghost pepper and garlic; sauté for 1-2 minutes until fragrant. Be cautious with ghost pepper fumes!

• Carefully add the bourbon to deglaze the pan, scraping up browned bits. Let it simmer for 2-3 minutes to reduce slightly and cook off alcohol.

• Stir in heavy cream, Dijon mustard, and Worcestershire sauce.

• Let sauce simmer gently, stirring often, until it thickens to desired consistency (about 5-7 minutes).

• Taste and adjust seasoning with salt and pepper.

3. Serve:

• Plate the steaks and spoon the haunted bourbon cream sauce generously over the top.

• Garnish with chopped parsley or chives if desired.

• Serve immediately with sides like roasted vegetables, mashed potatoes, or a fresh salad.

Tips:

• Ghost peppers are extremely spicy. Use gloves when handling and add them sparingly, especially if you’re sensitive to heat.

• If you want less heat but still want flavor, reduce ghost pepper powder and minced ghost pepper, or substitute with a milder chili.

• The bourbon adds a lovely depth but can be omitted or replaced with a splash of whiskey or brandy.

Would you like me to suggest some perfect side dishes or drink pairings for this fiery steak?