Irresistible Steak with Haunted Bourbon Cream Sauce

Ingredients

• 2 pieces ribeye steaks, about 1 inch thick
• 0 to taste Salt and black pepper
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Prepare the Steaks: Take the ribeye steaks out of the fridge and let them sit at room temperature for about 30 minutes. Season generously with salt and black pepper on both sides.
2. Sear the Steaks: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks to the skillet. Sear for about 4-5 minutes on each side for medium-rare, or until your preferred doneness is reached. Remove the steaks from the skillet and let them rest on a cutting board, loosely covered with foil.
3. Make the Haunted Bourbon Garlic Cream Sauce: Lower the heat to medium. In the same skillet, add the minced garlic and sauté for about 1-2 minutes until fragrant and golden, being careful not to burn it.
4. Add Cream and Seasonings: Pour in the heavy cream, stirring to combine. Add the soy sauce, maple syrup, smoked paprika, and Worcestershire sauce. Allow the sauce to simmer for about 5-7 minutes, stirring occasionally, until it thickens slightly.
5. Combine and Serve: Once the steaks have rested, slice them against the grain and place them on a serving platter. Drizzle the haunted garlic cream sauce generously over the sliced steak and sprinkle with fresh parsley for garnish.