Once hot, sear the steaks 3–4 minutes per side (depending on thickness and desired doneness). Remove from the pan and let them rest under foil.
3. In the same pan, lower heat slightly and add the minced garlic. Sauté for about 30 seconds, just until fragrant.
4. Add the ghost pepper (start small!), then carefully pour in the bourbon. Stir and let it reduce by about half — this intensifies the flavor and cooks off most of the alcohol.
5. Pour in the heavy cream and optional Dijon mustard. Stir well
