Bourbon Steak Recipe

This bourbon chipotle steak is the kind of recipe that turns an ordinary night into something special. The steak cooks up with a deep, flavorful crust, then finishes with a smoky-sweet bourbon sauce made from the same marinade. It’s bold, juicy, and exactly the kind of steak dinner that keeps everyone coming back for more.

If you’ve got steak lovers in the house, this one is about to earn a permanent spot in your rotation. I love how the steak develops a beautiful crust while soaking up that smoky-sweet bourbon flavor, and then — just when you think it can’t get better — the marinade gets reduced into a glossy bourbon BBQ sauce. It’s bold, rich, and the kind of meal that has everyone hovering around the stove asking when dinner’s ready.

Bourbon and steak are a natural pairing here. The bourbon brings smoky, nutty, caramel-like notes, while ketchup adds sweetness and tang, and chipotle peppers in adobo layer in deep, smoky heat. As the steak cooks, the marinade not only flavors the meat but also tenderizes it, leaving you with a juicy, deeply seasoned steak. Don’t worry about cooking with alcohol — most of it cooks off, and what’s left is pure flavor.

One of my favorite things about this recipe is how flexible it is. You can use your favorite cut of steak, cook it on the stovetop or grill, and serve it with whatever sides you’re craving. It’s simple, customizable, and downright satisfying — the kind of steak dinner that feels special without making a big production out of it.

Tips for cooking the perfect steak

A few small details make all the difference when it comes to cooking this bourbon steak just right. Keep these tips in mind for the best results:

• Pan selection: Use a heavy-bottomed skillet or a cast-iron skillet to achieve a deep, flavorful crust. Nonstick pans won’t give you the same sear.
• Use a meat thermometer: It’s the most reliable way to check doneness — aim for 130°F for medium-rare, 140°F for medium, or 160°F for well done.
• Let it rest: Rest the steaks for about 10 minutes after cooking so the juices redistribute and every slice stays tender and flavorful.

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4.97 stars (33 ratings)

Bourbon Steak Recipe

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

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Move over plain ol’ steak and potatoes – this bourbon steak recipe's got some serious flavor! The sweet and smoky combination of the bourbon and chipotle, coupled with the fact that this is a truly no-fuss meal push this recipe into the dream dinner category.

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Ingredients

Bourbon Chipotle Steak

• ▢ ½ cup bourbon
• ▢ ¼ cup EACH: ketchup and soy sauce
• ▢ 1 tablespoon minced chipotle peppers in adobo sauce
• ▢ 1 clove garlic (finely minced)
• ▢ 1 tablespoon cooking oil
• ▢ 24 ounces steak (see notes)

Instructions 

• Mix the bourbon, ketchup, soy sauce, chipotle peppers, and garlic in a small baking dish just big enough to hold the steaks. Add the steaks and baste them in the marinade. Set them aside on your counter to marinate for 30 minutes – or up to 8 hours in your fridge.
  ½ cup bourbon, ¼ cup EACH: ketchup and soy sauce, 1 tablespoon minced chipotle peppers in adobo sauce, 1 clove garlic, 24 ounces steak
  
• Remove the steaks from the marinade and blot off the marinade with paper towels. Pour the marinade into a small skillet and set it aside.
  
• Heat a large, heavy-bottomed skillet over medium-high heat – do not use a non-stick pan or you won't get a nice dark crust on your steak. Add the oil and let it heat just until it is shimmering. Add the steaks and cook for 4 minutes per side for medium-rare or 6 minutes per side for rare. (See notes!) Remove the steaks from the pan and let them rest for several minutes.
  1 tablespoon cooking oil
  
• While the steaks are resting, bring the reserved marinade to a boil and let it boil for 2-3 minutes, until it begins to thicken and becomes a sauce.
  
• Serve the steak with the bourbon sauce over the top.
  

Notes

In the pictures, I used ribeye steaks, but you can use your favorite cut. Thicker steaks are generally easier to cook, which is why I chose two 12-ounce steaks and sliced them to serve 4 people. 

The best way to tell if your steak is cooked properly is to use a meat thermometer and remove it from the pan when it is 5 degrees below the temperature you want. Remember that steaks continue to cook while resting.

130 degrees Fahrenheit – medium rare
140 degrees Fahrenheit – medium
160 degrees Fahrenheit – well done

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 384kcal (19%), Carbohydrates: 5g (2%), Protein: 29g (58%), Fat: 24g (37%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.01g, Cholesterol: 86mg (29%), Sodium: 498mg (22%), Potassium: 454mg (13%), Fiber: 0.5g (2%), Sugar: 3g (3%), Vitamin A: 98IU (2%), Vitamin C: 1mg (1%), Calcium: 16mg (2%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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