Basted Iberico Denver “Presa” Steak with Creamy Pepper Bourbon SauceElevate your dining experience with this exquisite dish, marrying the robust flavors of basted Iberico Denver “Presa” steak with the luxurious touch of creamy pepper bourbon sauce. A symphony of tastes that promises to elevate every bite to a new level of culinary delight.

Basted Iberico Denver “Presa” Steak with Creamy Pepper Bourbon Sauce

Ingredients: 

• 1 pack Iberico Denver “Presa” steak (large) 
• 2 tablespoons butter
• 4 cloves garlic • Fresh thyme sprigs for basting •
• 1-2 tablespoons olive oil
• 1.5 tablespoons crushed peppercorns
• 1 small shallot, diced
• 1/4 cup oak-infused bourbon
• 1.5 cups beef broth
• 1/3 cup heavy cream
• Salt, to taste
• 1 tablespoon butter

Instructions:

1. Begin by preparing the bourbon pepper sauce. Heat a skillet over medium heat.
2. Add diced shallot to the skillet and sauté until translucent and softened, then add olive oil.
3. Toast crushed peppercorns in the skillet for about a minute until fragrant, being careful not to burn them.
4. Pour in bourbon to deglaze the skillet, scraping up any browned bits. Simmer for a couple of minutes to reduce alcohol content and intensify flavor.
5. Add beef broth to the skillet and bring to a gentle simmer. Let it cook for 10-15 minutes to reduce and thicken.
6. Once reduced, lower the heat and slowly stir in heavy cream. Simmer gently for a few more minutes to thicken the sauce further.
7. Season the sauce with salt, considering the spice from the peppercorns. Adjust seasoning as needed.
8. Stir in butter to add richness and silkiness to the sauce.
9. Taste and adjust seasoning, thinning the sauce with more broth or cream if necessary.
10. For the basted presa steak, cut strips approximately 2-3cm thick and season with salt and pepper. Heat a cast-iron skillet over high heat. Use the residual fat from cleaning the steak to seal the meat instead of oil. Once the strips develop a good crust on both sides (about 2 minutes per side), reduce the heat to medium. Add butter, herbs, and garlic, ensuring the butter bubbles without burning. Baste the meat with a spoon for about 2 minutes until it reaches an internal temperature of 145°F.
11. Allow the meat to rest for approximately 5 minutes before slicing against the grain and serving with the creamy pepper bourbon sauce. Enjoy!