1. Prepare Your Protein

• Remove your steak or chicken from the fridge 30 minutes before cooking to bring it to room temperature.
• Pat dry thoroughly with paper towels.
• Season both sides generously with kosher salt and black pepper.

2. Sear the Steak or Chicken

• Heat 1 tablespoon of oil in a heavy-bottomed skillet (cast iron works best) over medium-high heat until shimmering.
• For steak:
  • Add the steaks and sear for 3–4 minutes on each side for medium-rare, or longer depending on thickness and desired doneness.
  • Use tongs to sear the edges if using thick-cut steaks.
• For chicken:
  • Cook the breasts for 5–6 minutes on each side, or until fully cooked through and golden brown on the outside.
  • Lower the heat slightly if browning too fast.
• Transfer the cooked protein to a plate and tent loosely with foil to rest while making the sauce.

3. Build the Sauce Base

• Lower the heat to medium.
• In the same skillet (do not clean it; the brown bits = flavor), add 2 tablespoons of butter.
• Once melted, add minced garlic. Sauté for 30–45 seconds, stirring constantly, until fragrant—do not let it brown.

4. Deglaze with Bourbon

• Carefully pour in the bourbon.
• Use a wooden spoon to scrape up the browned bits at the bottom of the pan.
• Let the bourbon simmer and reduce by half—this takes about 2–3 minutes.
  Note: Alcohol will cook off during this process.

5. Add the Cream and Cheese

• Reduce heat to low and pour in the cream. Stir to combine.
• Add Dijon mustard (if using) and grated Parmesan cheese.
• Stir continuously for 3–5 minutes, or until the sauce thickens and coats the back of a spoon.
• Taste and adjust seasoning with salt and pepper as needed.

6. Finish and Serve

• Return your steak or chicken to the pan and spoon the sauce over the top.
• Simmer together for 1–2 minutes to rewarm and let flavors mingle.
• Garnish with fresh thyme or chopped parsley if desired.
• Serve hot over mashed potatoes, pasta, rice, or roasted vegetables.