Step 1: Prepare the Steaks

1. Pat 2 ribeye or New York strip steaks (about 1 inch thick) dry with paper towels. Season generously with 1 tsp salt and 1 tsp black pepper on both sides.

2. Optional Sear: In a cast-iron skillet over medium-high heat, heat 2 tbsp olive oil. Sear the steaks for 2-3 minutes per side until golden brown (not fully cooked). In the last 30 seconds, add 2 tbsp butter, 2 smashed garlic cloves, and 2 sprigs thyme or rosemary (if using), spooning the butter over the steaks. Transfer to the slow cooker. (Skip searing for a simpler prep; the dish will still be flavorful.)

   • Tip: Searing adds a caramelized crust similar to the original recipe but isn’t necessary for slow cooking. Pat steaks dry for better browning if searing. Reserve skillet drippings for the sauce if desired.

Step 2: Slow Cook the Steaks

1. Place the steaks (seared or raw) in the slow cooker in a single layer. Add ¼ cup beef broth or water to keep them moist during cooking.

2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the steaks are tender and reach an internal temperature of 135°F (57°C) for medium-rare, 140°F (60°C) for medium, or 150°F (66°C) for medium-well.

   • Tip: Check at the lower end of the time range to avoid overcooking. Slow-cooked steaks will be tender but may lack a crust, so the optional sear is recommended for texture. Reserve any slow cooker liquid for another use (e.g., soup or gravy).

Step 3: Make the Haunted Bourbon Garlic Cream Sauce

1. About 15 minutes before the steaks are done, prepare the sauce. In a medium skillet over medium heat, melt 1 tbsp butter. Add 3 minced garlic cloves and sauté for 1-2 minutes until fragrant.

2. Carefully pour in ¼ cup bourbon and simmer for 1-2 minutes, stirring to deglaze the pan and cook off the alcohol. (Use caution, as bourbon may briefly flare if using a gas stove.)

3. Stir in 1 cup heavy cream, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, ¼ tsp cayenne pepper, ¼ tsp salt, and ¼ tsp black pepper. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.

4. Stir in ¼ cup grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with extra salt, pepper, or cayenne if desired. Keep warm on low heat.

   • Tip: If the sauce thickens too much, thin with 1-2 tbsp cream or broth. For a smoother texture, strain to remove garlic bits, though this is optional. Use a non-reactive skillet (e.g., stainless steel) to avoid metallic flavors with the bourbon.

Step 4: Optional Post-Cook Sear

1. For a caramelized crust, heat a cast-iron skillet over medium-high heat with 1 tbsp olive oil. Remove the steaks from the slow cooker, pat dry, and sear for 1-2 minutes per side until golden. Spoon 1 tbsp butter and reserved garlic/herbs (if used) over the steaks during the last 30 seconds.

2. Alternatively, skip this step if you prefer the tender, slow-cooked texture without a crust.

   • Tip: Post-cook searing enhances texture but is optional. Ensure the skillet is hot for a quick, even crust without overcooking the steak.

Step 5: Serve

1. Let the steaks rest for 3-5 minutes to allow juices to settle. Slice against the grain for a prettier presentation or serve whole.

2. Pour the warm haunted bourbon garlic cream sauce over the steaks, ensuring a generous coating, or serve it on the side for dipping.

3. Garnish with chopped fresh parsley for a vibrant, fresh finish.

4. Serve hot with sides like mashed potatoes, roasted asparagus, or a mixed green salad for a complete meal.

   • Tip: Drizzle extra sauce over the sides for added flavor. Use a meat thermometer to confirm doneness if slicing the steak.