Pan Seared NY Strip Steak with Bourbon Butter Sauce

Use steaks about 1 1/2 inches thick, let sit out for at least 1/2 hour (bring close to room temp).

Cut a garlic clove and rub cut sides over all surfaces of the steaks.

Sprinkle each of the following, enough to cover lightly, on each side of your steaks:
Onion powder
ground thyme
salt
black pepper

Heat a skillet over medium to medium high heat, and melt a tablespoon of butter per 2 steaks.
Just before butter browns, add steaks and cook. About 3-4 mins per side for medium rare.

Remove steaks to plate to rest.

Add 3 tablespoons of butter to same skillet and 3 minced garlic cloves.
Saute until garlic turns golden but before it turns brown (about 1 minute).

Deglaze pan with a large shot (1 1/2 oz) of good Bourbon Whiskey, scraping up any brown bits left in pan from steak.
Simmer 1 minute and add 1 tablespoon of beef broth concentrate and a half cup of water (or broth) and simmer until just slightly reduced, about 3 minutes. [or use a cup of beef broth and let sauce reduce by half]

Pour sauce over rested steaks and enjoy. Holy Cow!

Pinot Noir Pairing Recommendations

2006 Moshin Molinari Vineyard Pinot Noir
2006 Rochioli Estate Russian River Valley Pinot Noir