You’ll think you died and went to heaven after tasting this Bourbon-Chipotle Ribeye Steak! Seriously. It’s as good, or better, than any steak ordered at Ruth’s Chris Steak House—yet you’ll pay a fraction of the cost. Granted it won’t be bottom of the barrel prices because good, thick ribeyes are not cheap. But don’t short change yourself and purchase a mediocre cut of beef. After all, you and your significant other are worth it, right?
It’s meals like this that remind me why I’m not a vegetarian. The perfectly cooked, mouth-watering, juicy pink center of pure carnivorous bliss that melts in the mouth—oh YES, it was that good! With a side of delicious Sautéed Green Beans Caceres Style—haricots verts sautéed in a bit of pancetta and sweet smoked Spanish paprika—it’s a home run. And no carbs to boot! Don’t get me wrong, Russ has cooked/grilled some fabulous steaks during our years together, maybe even some better than this. But currently, this is the one that is on my radar, and in my dreams—YES, it was that good!
Of those superstar steaks, we found this recipe for two in a recent edition of our Fine Cooking Magazine. It’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 so it absorbs some of those browned bits from the meat. We made this on a weeknight, so time was a factor. All-in-all, with me prepping the ingredients prior to Russ getting home from work, and the actual cooking time, we were eating in about 45 minutes. And eat we did—savoring every succulent bite…
A close-up of the haricots verts before plating.
- 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
- 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 cast iron 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.
Sautéed Green Beans Caceres Style
- 1 1/2 pounds broad flat green beans, ends trimmed
- 2 Tbsp. olive oil
- 1/4 cup pancetta cut into 1/4-inch cubes (or Serrano ham or prosciutto with some fat)
- 1/4 tsp. sweet paprika, preferably Spanish smoked
- 1 tsp. red or white wine vinegar
- Bring a large pot of salted water to a boil. Add the beans, return to a boil, then cook at a high simmer for about 20 minutes.* Drain.
- heat the oil in a large skillet. Add the pancetta and sauté for a minute, the add the beans and sauté for another 2 minutes. Lower the heat, stir in the paprika and vinegar, and cook for another minute before serving.
*Because we substituted haricots verts for the flat beans, the amount of time we cooked the beans was much less. So keep an eye on whatever type of green bean you use and remove from heat and drain when crisp tender.