Bourbon Pepper Pan Sauce

• 2 (6 ounce) New York strip steaks
• kosher salt to taste
• freshly ground black pepper to taste
• 2 teaspoons duck fat, or as needed
• 1 clove garlic, minced
• 3 teaspoons butter, divided
• 1 fluid ounce bourbon
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• salt to taste
• 1 pinch cayenne pepper

1. Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper.
2. Melt duck fat in a steel pan over medium-high heat. Add steaks; cook until firm and reddish-pink in the center for medium-rare, about 5 minutes per side. Sear the edges until browned, about 30 seconds each. Transfer steaks to a plate; let rest while you make the sauce. Turn off the heat.
3. Stir garlic into the same pan using a spoon. Add 1 teaspoon butter; let melt. Pour in bourbon. Heat until reduced to a sticky glaze, about 15 seconds. Add chicken stock. Bring to a boil over high heat while scraping up the browned bits at the bottom to deglaze. Cook until reduced by half, about 2 minutes. Add heavy cream; season with salt and cayenne pepper. Boil until thickened, 2 to 3 minutes.
4. Turn off heat and add remaining 2 teaspoons butter; swirl until melted, about 30 seconds more. Spoon sauce warm onto serving plates. Place steaks on top.

kosher salt, freshly ground black pepper, duck fat, clove garlic, butter, bourbon, chicken broth, heavy cream, salt, cayenne pepper

Taken from www.allrecipes.com/recipe/265861/bourbon-pepper-pan-sauce/ (may not work)