Q: Can I substitute something for the ghost pepper?

A: Absolutely! If ghost pepper isn’t your thing, try using Hello Fresh Tex Mex paste or a simple mix of chili powder, smoked paprika, and a dash of cayenne for a flavorful, mild kick.

Q: What’s in Hello Fresh fry seasoning, and can I use it here?

A: It’s usually a blend of paprika, garlic powder, and onion powder—great for seasoning the steak if you want an extra layer of flavor.

Q: What’s the best way to store leftovers?

A: Store the steak separately from the sauce in airtight containers. Reheat gently on low heat to keep the meat tender.

Q: Can I make this without dairy?

A: Yep! Swap heavy cream for coconut cream and Parmesan for nutritional yeast for a dairy-free option.

Ghost Pepper Steak with Spooky Cream Sauce 2026r

Name: Ghost Pepper Steak with Cream Sauce
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 2 ribeye or New York strip steaks, about 1 inch thick; 2 tablespoons olive oil; Salt and pepper, to taste; 2 tablespoons butter; 2 garlic cloves, smashed; Fresh thyme or rosemary, optional; For the sauce: 1/4 cup beef broth + 1 teaspoon apple cider vinegar; 3 garlic cloves, minced; 1 tablespoon butter; 1 cup heavy cream; 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1/4 teaspoon cayenne pepper; 1/4 cup Parmesan cheese, grated; Fresh parsley, for garnish

Description

Seared steak finished with a spicy garlic cream sauce.

Ingredients

Scale

2 ribeye or New York strip steaks, about 1 inch thick

2 tablespoons olive oil

Salt and pepper, to taste

2 tablespoons butter

2 garlic cloves, smashed

Fresh thyme or rosemary, optional

For the sauce: 1/4 cup beef broth + 1 teaspoon apple cider vinegar

3 garlic cloves, minced

1 tablespoon butter

1 cup heavy cream

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1/4 teaspoon cayenne pepper

1/4 cup Parmesan cheese, grated

Fresh parsley, for garnish

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Instructions

Let the steaks sit out for about 30 minutes before cooking. Pat dry and season generously with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Sear the steaks for about 3-4 minutes per side for medium-rare. In the last minute, add butter, smashed garlic, and thyme or rosemary, and spoon the melted butter over the steaks. Remove and let rest.

In the same pan, melt butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.

Pour in the beef broth and apple cider vinegar mixture, scraping up the browned bits. Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and cayenne pepper. Simmer for 3-5 minutes until the sauce thickens.

Stir in the Parmesan cheese and season with salt and pepper.

Plate the steak, drizzle with the cream sauce, and garnish with fresh parsley.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dinner