Pan seared rib-eye steak with chipotle brown butter

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves1
  • DifficultyEasy
1 well trimmed, 4cm thick, rib-eye steak
1 tsp coarsely ground black pepper
1/2 tsp coarse salt (sea salt)
1 tsp granulated garlic, (not garlic powder)
1 tbsp melted butter
2 tbsp chopped onion
60g tinned chipotle peppers in adobo sauce
80ml bock beer
1) Season both sides of the steak, as well as the edges, with the pepper, salt and granulated garlic. If you have a good thick steak, it can handle a lot of seasoning. If you are using a thin steak, be easy on the salt.

2) Gently put half the butter in a very hot skillet, being careful not to splatter hot butter all over the place. Add the onions first – the more rare the steak you desire, the longer you should saute the onions before starting the meat itself, (3 to 4 minutes for rare, etc).

3) Now, gently add the steak to the skillet and sear thoroughly on each side to your desired doneness. If you can't tell how done the steak is by feel, use an instant-read thermometer:
Extra rare-below: 52 degrees C
Rare: 58 degrees C
Medium Rare: 63 degrees C
Medium: 71 degrees C
Well Done: 77 degrees C

4) When the steak achieves the desired temperature, remove to a plate, leaving the onions in the pan. After you remove the steak from the heat source, it continues to cook, so I take my steaks off a little ahead of time.

5) Let the skillet come back up to temperature and add the rest of the butter. Stir in the chipotles and deglaze the pan with the beer. Pour over the steak once the beer has reduced by half and serve.

Cook's Note: I like the chipotle brown butter poured over blue cheese-roasted garlic mashed potatoes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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