Ingredients:
• 4 steaks (your choice of cut – ribeye, filet, NY strip, etc.)
• Salt and black pepper, to taste
• ½ cup heavy cream
• ¼ cup bourbon
• 1–2 teaspoons ghost pepper (powder or paste, adjust for heat tolerance)
• 2 tablespoons butter or oil
• 2 garlic cloves, minced
• Optional: 1 tsp Dijon mustard for added depth
Instructions:
1. Season the steaks generously with salt, pepper, and a light dusting of ghost pepper. Let them sit at room temp for 15–20 minutes.
2. Heat butter or oil in a heavy skillet over medium-high heat.
