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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.


  • 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


  • 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.


Rate or Review

Reviews (4 reviews)

  • emishred | 11/02/2021

    I love cooking steak via the sear then oven method and this sauce is excellent. I doubled the sauce which I highly recommend.

  • choffman | 02/10/2019

    I thought that this was merely OK. Solid Sunday night dinner, but not company-worthy.
    I served it with a blood orange, pomegranate, fennel, and watercress salad, California cabernet, and blood orange chocolate mousse.

  • 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.

  • User avater
    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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