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Pan-Seared New York Strip with Bourbon Cream Sauce

Prep Time5 minsCook Time8 minsTotal Time13 mins

new york strip bourbon cream sauce

 1 to 4 (1-inch-thick) New York strip steaks
 ¼ cup extra-virgin olive oil
 Kosher salt and coarsely ground black pepper
 ¾ cup bourbon
 ¾ cup heavy cream
 1 teaspoon soy sauce
 1 ½ teaspoons minced garlic
1

Build a charcoal fire for direct grilling. Put a cast iron skillet on the cooking grate, close the grill lid, and preheat it to 500°F

TSG Tip: Use Hickory, Oak, or Mesquite wood for the smoke. (I have a gas grill and used Hickory chips in my smoke box.)

2

Coat the steaks with the olive oil. Season them generously with salt and pepper.

3

Put the steaks in the skillet, close the grill lid, and cook for 4 minutes on each side for medium. Remove the skillet from the grill and set it on a heat proof surface. Transfer the steaks to a cutting board and let them rest for 10 minutes.

4

Pour the bourbon into the hot skillet. Stir in the cream, soy sauce, and garlic.

5

Serve the steak whole or cut each into 1/4-inch slices. Drizzle generously with the bourbon cream sauce.

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