Bourbon Whiskey Steak Sauce

1. Mix garlic into the pan using a spoon. Add 1 teaspoon of butter and let it melt. Pour in bourbon, reducing it to a sticky glaze for 15 seconds.
2. Add chicken stock, bring to a boil and scrape the browned bits from the bottom to deglaze. Cook until reduced by half, around 2 minutes.
3. Add heavy cream, season with salt, and cayenne pepper. Boil until thickened, 2 to 3 minutes.
4. Turn off the heat and add remaining 2 teaspoons of butter, swirling until melted, 30 seconds more.
5. Spoon sauce warm onto serving plates and place steaks on top.