Pan Seared Rib-Eye Steak with Chipotle Brown Butter
- 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
DirectionsSeason both sides of the well trimmed rib-eye, 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. Put half of the butter in a very hot skillet, gently so you don't 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). 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: 125 degrees F
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. Add the rest of the butter after you have let the skillet come back up to temperature. Stir in the chipotles and deglaze the pan with the beer. Pour over the steak once the beer has reduced by half and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Terry Chandler, owner of Fred's Texas Cafe in Fort Worth, TX.
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Geoffrey Zakarian