Pan Seared Rib-Eye Steak with Chipotle Brown Butter

Name: Pan Seared Rib-Eye Steak with Chipotle Brown Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 well trimmed, 1 1/2-inch thick, rib-eye steak; 1 teaspoon coarsely ground black pepper; 1/2 teaspoon coarse salt (sea salt or kosher salt); 1 teaspoon granulated garlic, (not garlic powder); 1 tablespoon melted butter; 2 tablespoons chopped onion; 2 ounces canned chipotle peppers in adobo sauce; 3 ounces bock beer (recommended: Rahr Bucking Bock); Rare: 135 degrees F; Medium-Rare: 145 degrees F; Medium: 160 degrees F; Well Done: 170 degrees F

Servings: persons

1 well trimmed, 1 1/2-inch thick, rib-eye steak
1 teaspoon coarsely ground black pepper
1/2 teaspoon coarse salt (sea salt or kosher salt)
1 teaspoon granulated garlic, (not garlic powder)
1 tablespoon melted butter
2 tablespoons chopped onion
2 ounces canned chipotle peppers in adobo sauce
3 ounces bock beer (recommended: Rahr Bucking Bock)
Rare: 135 degrees F
Medium-Rare: 145 degrees F
Medium: 160 degrees F
Well Done: 170 degrees F

1
Extra Rare-below: 125 degrees F
2
When the steak achieves the desired temperature, remove to a plate, leaving the onions in the pan.
3
After you remove the steak from the heat source, it continues to cook, so I take my steaks off a little ahead of time.
4
Add the rest of the butter after you have let the skillet come back up to temperature.
5
Stir in the chipotles and deglaze the pan with the beer.
6
Pour over the steak once the beer has reduced by half and serve.
7
Cook's Note: I like the Chipotle Brown Butter poured over Blue Cheese-Roasted Garlic Mashed Potatoes.
8
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
9
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 well trimmed, 1 1/2-inch thick, rib-eye steak, 1 teaspoon coarsely ground black pepper, 1/2 teaspoon coarse salt (sea salt or kosher salt), 1 teaspoon granulated garlic, (not garlic powder), and more.

Yes, Pan Seared Rib-Eye Steak with Chipotle Brown Butter falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!