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Recipe

Bourbon-Chipotle Rib-Eye Steak

Scott Phillips

Servings: 2

Here’s a great way to cook a thick rib-eye indoors: Sear it in a cast-iron skillet, then finish it in a hot oven. The smoky, boozy sauce is made right in the pan.

Ingredients

  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • Kosher salt and freshly ground black pepper
  • 1 2-inch-thick, bone-in beef rib-eye steak (about 1-3/4 lb.)
  • 2 Tbs. minced shallot
  • 1 tsp. minced canned chipotle in adobo sauce
  • 2 Tbs. bourbon
  • 1/4 cup lower-salt chicken broth
  • 1 Tbs. unsalted butter

Nutritional Information

      Calories (kcal) : 720
      Fat Calories (kcal): 360
      Fat (g): 40
      Saturated Fat (g): 17
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 16
      Cholesterol (mg): 195
      Sodium (mg): 620
      Carbohydrates (g): 4
      Fiber (g): 1
      Protein (g): 76

Preparation

  • Position a rack in the center of the oven and heat the oven to 400°F.
  • In a small bowl, combine the cumin, paprika, 3/4 tsp. salt, and 1/2 tsp. pepper. Rub all over the steak.
  • Heat a 10- to 12-inch castiron skillet over high heat for about 2minutes. Sear the steak until well browned on one side, about 5 minutes. Flip and transfer the skillet to the oven. Roast until done to your liking (120°F for rare; 125°F for medium rare), 12 to 15minutes. Transfer the steak to a cutting board.
  • Put the skillet over medium heat, add the shallot, and cook, stirring, until fragrant, about 1 minute. Add the chipotle and cook until fragrant, about 20 seconds. Remove the pan from the heat, add the bourbon, and swirl until the sizzling stops. Return the pan to the heat and add the broth, scraping up any bits stuck to the bottom of the skillet. Bring to a simmer. Swirl in the butter until melted. Remove from the heat.
  • Slice the meat and serve with the sauce.

Reviews

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Reviews

  • JuliaGoolia | 04/05/2017

    I prefer a different cut of meat than a rib-eye steak, but the sauce is amazing! When I make steak, I love making it with this sauce.

  • rbhartman | 10/22/2015

    This was by far one of the most tasty and succulent steaks we've ever eaten! Absolutely deelish! Wouldn't change a thing...

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