For a smoother sauce, strain it through a fine-mesh sieve before serving. If you don't have duck fat, you can substitute with butter or high-heat cooking oil. Adjust the amount of cayenne pepper to your preference for heat. Pair this sauce with mashed potatoes or roasted vegetables for a complete meal. Feel free to experiment with different liquors, such as whiskey or cognac, to create unique flavor profiles.
Bourbon Pepper Pan Sauce
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING2 People
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VIEWS103
Elevate your steak game with this decadent pan sauce, a symphony of rich bourbon, fiery pepper, and creamy indulgence. Ready in minutes, it's the perfect finishing touch for a restaurant-worthy meal at home.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol153 mg
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Fiber0 g
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Protein27 g
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Saturated Fat21 g
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Sodium697 mg
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Sugar0 g
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Fat42 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGenerously season both sides of the steaks with salt and pepper, being especially liberal with the pepper. (Prep time: 2 minutes)
02
StepHeat duck fat in a steel pan over medium-high heat until shimmering. Add steaks and cook for approximately 5 minutes per side for medium-rare, or until desired doneness. Sear the edges for about 30 seconds each to develop a rich crust. Transfer steaks to a plate to rest while you prepare the sauce. Turn off the heat. (Cook time: 12 minutes)
03
StepUsing a spoon, stir minced garlic into the pan. Add 1 teaspoon of butter and allow it to melt. Pour in the bourbon and heat until it reduces to a sticky glaze, about 15 seconds. Add chicken stock and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan to deglaze. Cook until the sauce has reduced by half, approximately 2 minutes. Stir in heavy cream and season with salt and cayenne pepper. Boil until the sauce thickens, about 2-3 minutes. (Cook time: 6 minutes)
04
StepRemove the pan from heat. Add the remaining 2 teaspoons of butter and swirl until melted and fully incorporated, about 30 seconds. Spoon the warm sauce onto serving plates and top with the rested steaks. (Finish time: 1 minute)
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Emory Hoppe
Jun 16, 2025I didn't have duck fat, so I used olive oil and it worked just fine.
Willow Stiedemann
Apr 29, 2025The bourbon flavor really comes through. I might try it with whiskey next time.
Ned Dietrich
Mar 31, 2025I accidentally added too much cayenne, but it was still delicious! Just be careful.
Terrell Bergnaum
Aug 20, 2024This recipe is so easy to follow and the results are incredible.
Gillian Hammes
Aug 5, 2024The cayenne pepper adds a nice little kick.
Dorris Pfeffer
Jul 12, 2024This sauce is amazing! I used it on pork chops and it was a huge hit.
Gabriella Purdy
Jun 29, 2024I used vegetable broth instead of chicken broth and it was still good.
Amina Gleichner
Jun 17, 2024My family loved it! Will definitely be making this again.