Ingredients
12ozsteaks
2tbspground peppercorns
1tbspolive oil
2tspsoy sauce
3tbspbutter,divided
6mushrooms,sliced, or more to taste
1large garlic clove,minced
1ozbourbon,such as Maker’s Mark®
½cupheavy whipping cream
Preparation
Coat the steaks with ground peppercorns, olive oil, and soy sauce. Let stand at room temperature for 30 minutes.
Preheat the oven to 425 degrees F.
Heat a cast-iron skillet over medium-high heat. Place 2 tablespoons of butter in the skillet and allow it to melt completely and begin to foam.
Cook the steaks in the hot skillet for 2 to 3 minutes per side until browned. Place the mushrooms around the steaks and stir to coat with pan drippings.
Transfer the skillet to the preheated oven and cook for 6 to 8 minutes until the steaks are firm and reddish-pink and juicy in the center. An instant-read thermometer inserted into the center should read 135 degrees F.
Remove the steaks from the skillet and allow to rest.
Return skillet to medium heat and add the remaining 1 tablespoon of butter and garlic. Cook for about 2 minutes, stirring constantly until garlic is fragrant.
Pour in bourbon carefully, away from any heat source, and cream. Allow to simmer for about 2 minutes until slightly reduced.
Serve sauce over steaks, and enjoy!
