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.
Ingredients
Bourbon Chipotle Steak
½ cupbourbon
¼ cupEACH: ketchup and soy sauce, gluten-free if needed
1tablespoonminced chipotle peppers in adobo sauce
1clovegarlic, finely minced
1 tablespooncooking oil
24ouncessteak, 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, we used ribeye steaks, but you can use your favorite cut. Thicker steaks are generally easier to cook, which is why we 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 lower than the temp you want. Remember that steaks continue to cook when they are resting.130 degrees Fahrenheit - medium rare 140 degrees Fahrenheit - medium 160 degrees Fahrenheit - well done