Ghost Pepper Steak with Haunted Bourbon Cream Sauce Recipe 🥩🌶️🥃
Ingredients:
- 2 rib-eye steaks
- Salt and pepper, to taste
- 1 tbsp olive oil
- 2 tbsp butter
- 1 ghost pepper, finely minced (adjust based on your heat tolerance)
- 1/2 cup bourbon
- 1/2 cup heavy cream
- 1 tsp garlic powder
Instructions:
- Cook Steaks:
- Season both sides of the rib-eye steaks generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear the steaks for about 4-5 minutes per side for medium-rare or adjust the cooking time to your preferred doneness.
- Remove steaks from the skillet and cover loosely with foil to rest.
- Prepare Bourbon Cream Sauce:
- In the same skillet, reduce the heat to medium and melt the butter.
- Add the finely minced ghost pepper and sauté for 1 minute, stirring frequently.
- Carefully pour in the bourbon (watch for flames if cooking over gas) and let it simmer for 3-4 minutes to reduce slightly.
- Stir in the heavy cream and garlic powder. Cook for another 2-3 minutes until the sauce thickens slightly.
- Serve:
- Place the rested steaks on a serving plate and generously spoon the haunted bourbon cream sauce over them.
- Serve immediately with your favorite sides such as roasted vegetables, mashed potatoes, or garlic bread.
30 Popular Questions and Their Answers
1. How spicy is this dish?
It’s quite spicy due to the ghost pepper. You can reduce the amount or remove the seeds to lower the heat.
2. Can I use a different pepper?
Yes, you can substitute with habanero, jalapeño, or a milder chili like serrano.
3. Is bourbon necessary?
Bourbon adds a smoky, rich flavor, but you can use whiskey or omit it entirely for a non-alcoholic version.
4. How do I make the sauce thicker?
Cook the sauce longer on low heat or add a small amount of cornstarch slurry.
5. What sides pair well with this dish?
Mashed potatoes, roasted asparagus, sautéed spinach, or garlic bread are great options.
6. Can I grill the steaks instead of pan-searing?
Absolutely! Grilling will add a smoky flavor that complements the sauce.
7. What is the best steak cut for this recipe?
Rib-eye is ideal, but filet mignon, strip steak, or sirloin also work well.
8. How do I tone down the spice?
Use only a small piece of ghost pepper or substitute it with a milder chili.
9. Can I make the sauce ahead of time?
Yes, prepare the sauce and store it in the fridge. Reheat gently before serving.
10. What can I use instead of heavy cream?
Half-and-half or coconut cream can be used as substitutes.
11. How do I know when my steak is medium-rare?
Use a meat thermometer; medium-rare is 130°F-135°F.
12. Is this recipe keto-friendly?
Yes, it is keto-friendly as long as you use a sugar-free bourbon.
13. Can I add onions or mushrooms to the sauce?
Yes, sautéed onions or mushrooms would add extra depth to the sauce.
14. How can I reduce the alcohol flavor in the sauce?
Cook the bourbon longer to let the alcohol evaporate.
15. Can I use pre-cooked steak?
Yes, but sear it briefly to warm it up before adding the sauce.
16. Is the recipe suitable for children?
This dish is not recommended for children due to the spice level and bourbon.
17. What’s the best way to mince the ghost pepper?
Wear gloves, use a sharp knife, and mince finely.
18. Can I use a different cooking oil?
Yes, avocado oil or canola oil works well.
19. How long should I rest the steaks?
Let the steaks rest for 5-10 minutes after cooking.
20. Does this work with pork or chicken?
Yes, you can use the same sauce with pork chops or chicken breasts.
21. Can I freeze leftovers?
Steak can be frozen, but the sauce is best fresh.
22. How can I make the dish more smoky?
Add smoked paprika to the sauce or use smoked salt on the steaks.
23. What’s the origin of ghost peppers?
Ghost peppers are originally from Northeast India.
24. Can I add cheese to the sauce?
Yes, Parmesan or blue cheese can enhance the flavor.
25. How do I prevent the steaks from overcooking?
Use a thermometer and remove them from heat when they’re 5°F below your target temperature.
26. Can I add herbs to the sauce?
Yes, fresh thyme or parsley would be great additions.
27. What can I do with leftover sauce?
Use it as a dip or drizzle over roasted vegetables.
28. How can I reduce the calorie content?
Use light cream and trim excess fat from the steaks.
29. Can I add a sweetener to balance the heat?
Yes, a teaspoon of honey or maple syrup can help balance the flavors.
30. Is this dish gluten-free?
It can be made gluten-free if you skip the flour or use gluten-free flour.
30 Tips to Make It Even More Delightful
- Use freshly ground black pepper for enhanced flavor.
- Marinate the steaks for extra tenderness.
- Let the ghost pepper infuse in the butter for longer for a deeper spice.
- Use a cast-iron skillet for a perfect sear.
- Add a splash of balsamic vinegar to the sauce for tanginess.
- Use clarified butter (ghee) for a nutty flavor.
- Add a pinch of smoked paprika for extra smokiness.
- Rest the steaks on a wire rack for even juices distribution.
- Mix in caramelized onions for sweetness in the sauce.
- Garnish with fresh parsley or thyme for a pop of color.
- Try aged bourbon for a richer flavor.
- Sprinkle flaky sea salt on the steaks just before serving.
- Incorporate a touch of Dijon mustard into the sauce.
- Toast the ghost pepper in the skillet before adding butter for a smoky heat.
- Serve with red wine for a perfect pairing.
- Preheat the skillet for at least 5 minutes before cooking the steaks.
- Use unsalted butter for better control over the saltiness.
- Add a dash of Worcestershire sauce to the sauce.
- Include finely grated Parmesan in the sauce for richness.
- Sear the sides of the steak for an even crust.
- Use an instant-read thermometer to ensure perfect doneness.
- Pair with creamy mashed potatoes for a hearty side.
- Swap heavy cream with sour cream for a tangy twist.
- Infuse the bourbon with herbs like rosemary for added depth.
- Serve with sautéed garlic spinach for a balanced plate.
- Try a reverse-sear method for evenly cooked steaks.
- Finish the dish with a squeeze of fresh lemon juice.
- Double the sauce recipe for extra indulgence.
- Toast garlic in the butter before adding the ghost pepper.
- Always let the steaks rest before slicing to keep them juicy.