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Bourbon-Chipotle Rib-Eye Steak

Source of Recipe


Fine Cooking



List of 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 pounds)
  
• 2 Tbsp minced shallot
  
• 1 tsp minced canned chipotle in adobo sauce
  
• 2 Tbsp bourbon
  
• 1/4 cup lower-salt chicken broth
  
• 1 Tbsp unsalted butter
  






Instructions



1. 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 teaspoon salt, and 1/2 teaspoon pepper. Rub all over the steak.
   
   
2. Heat a 10- to 12-inch cast-iron skillet over high heat for about 2 minutes. 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 15 minutes. Transfer the steak to a cutting board.
   
   
3. 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.
   
   Serves 2