Bourbon Peppercorn Steak Sauce Recipes

Steps:

• Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper.
• Melt duck fat in a steel pan over medium-high heat. Add steaks; cook until firm and reddish-pink in the center for medium-rare, about 5 minutes per side. Sear the edges until browned, about 30 seconds each. Transfer steaks to a plate; let rest while you make the sauce. Turn off the heat.
• Stir garlic into the same pan using a spoon. Add 1 teaspoon butter; let melt. Pour in bourbon. Heat until reduced to a sticky glaze, about 15 seconds. Add chicken stock. Bring to a boil over high heat while scraping up the browned bits at the bottom to deglaze. Cook until reduced by half, about 2 minutes. Add heavy cream; season with salt and cayenne pepper. Boil until thickened, 2 to 3 minutes.
• Turn off heat and add remaining 2 teaspoons butter; swirl until melted, about 30 seconds more. Spoon sauce warm onto serving plates. Place steaks on top.

Steps:

• Put peppercorns in sandwich bag, crack with hammer or shoe, whatever is on hand.
• Place peppercorns in a bowl with butter, bourbon, maple syrup and worcestershire.
• Microwave for 30 seconds, stir. Microwave again for 30 seconds, stir it again and repeat one more time. Cooking time will need to be increased with amount of servings. To cook on stovetop, bring to boil quickly, simmer on low for 5 minutes and turn off the heat. Store in fridge for next day use, reheat in microwave or simmer on low.

Steps:

• Coat the steaks with the cracked pepper and season with salt. Place the olive oil in a cast-iron skillet and heat 1 minute before adding the steaks. Cook over medium heat 3 minutes on each side for medium rare. Remove the steaks to warm serving plates. Drain the excess fat from the pan and carefully add the bourbon, away from the heat. Reduce the heat to low and reduce the bourbon until the pan is nearly dry. Add the red wine, raise the heat to medium, and reduce the half. Add the brown stock, bring to a boil, cook 6 minutes and "finish" by swirling the butter into the sauce. Remove from the heat and divide the sauce among the steaks.

Steps:

• Mix the various peppercorns in a wide flat dish. Coat the steaks with the cracked pepper and season with salt. Place the olive oil in a cast iron skillet and heat one minute before adding the steaks. If necessary cook the steaks in two batches. Cook over medium heat 3 minutes on each side for medium rare. Place the steaks on warm serving plates. Drain the excess fat from the pan and carefully add the bourbon, away from the heat. Reduce the heat to low and reduce the bourbon until the pan is nearly dry. Add the veal stock, bring to a boil, cook 3 to 5 minutes, and finish by swirling the heavy cream and butter into the sauce. Remove from the heat and divide the sauce among the steaks.;