Ghost Pepper Steak with Haunted Bourbon Cream Sauce
Ingredients:
2 ribeye steaks (or your preferred cut)
1 tablespoon ghost pepper hot sauce (adjust to your heat preference!)
1 tablespoon olive oil
½ cup bourbon
1 cup heavy cream
2 tablespoons butter
2 teaspoons Dijon mustard
Salt and pepper, to taste
Instructions:
Preheat a skillet over medium-high heat and add olive oil. Season the steaks with salt, pepper, and ghost pepper sauce, rubbing it in for an extra kick.
Cook the steaks to your desired doneness, about 4-5 minutes per side for medium-rare. Remove and set aside to rest.
In the same skillet, pour in the bourbon and let it reduce by half. Stir in the heavy cream, Dijon mustard, and butter, simmering for 3-4 minutes until the sauce thickens.
Season the sauce with salt and pepper to taste.
Pour the creamy bourbon sauce over the steaks and serve. This steak’s got a ghostly heat and a rich, velvety sauce that’s straight-up hauntingly good! 
