Steaks are truly a summer favorite of mine. There ain’t nothing like hearing that sizzle and knowing a good meal’s on the way! This Chipotle steak au poivre recipe isn’t the classic version you’d find in a French kitchen, but it’s one I keep coming back to. The ribeyes get marinated in a chipotle blend, grilled just right, and finished with a creamy red wine sauce. It’s more like a Mexican-inspired dish boos, and I’m sure y’all will love it!
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How to Make this Steak Au Poivre Recipe
Step 1: Blend the adobo sauce, olive oil, lime juice, garlic, chile powder, and cumin in a blender until smooth, then pour into a resealable bag. Add the steaks, making sure they’re fully coated, and let them marinate briefly. No need to overdo it since this adobo steak marinade is already strong!
Step 2: Remove the steaks from the marinade and season with salt and pepper. Grill over medium heat, cooking each side to your preferred doneness, then transfer to a plate and let them rest before serving.
Step 3: Heat oil in a pan over medium, add the shallots, and cook until tender. Stir in the garlic briefly, then add the beef stock, red wine, Worcestershire, and thyme. Increase the heat and reduce until the liquid is about half, then lower the heat, stir in cream, season with pepper, and cook until the sauce thickens enough to coat a spoon. Serve over the steaks.
PRO TIP: Wanna know when your ribeye au poivre is ready, boos? Grab a meat thermometer. About 130°F gets you a perfect medium-rare, 140°F is medium, and 150°F or higher means well-done. You can also use the touch test! A rare ribeye feels soft like the base of your thumb, medium feels springy, and well-done feels firm.
Chipotle Steak Au Poivre Recipe
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Ingredients
For the Chipotle Steaks
- 2 beef ribeye steaks
- 2 tbsp adobo sauce from can of chipotle peppers
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 1 tbsp minced garlic
- 1 tbsp chipotle chile powder
- 2 tsp ground cumin
- salt and freshly ground pepper to taste
For the Sauce
- 1 tsp extra virgin olive oil
- 2 tbsp finely chopped shallots
- 1 tbsp minced garlic
- 1/2 cup reduced-sodium beef stock
- 1/2 cup dry red wine
- 1/4 tsp worchestershire sauce
- 1/4 tsp dried thyme leaves
- 3 tbsp heavy cream
- freshly ground pepper
Instructions
For the Chipotle Steaks
- In a heavy-duty blender or food processor, add adobo sauce, olive oil, lime juice, garlic, chile powder and cumin and blend until combined and smooth. Add chipotle marinade to a large re-sealable plastic bag.
- Next, submerge steaks in re-sealable plastic bag completely coating all steaks. Marinade for an hour at room temperature. Disclaimer, this marinade is strong and gives a ton of flavor so no need to overdo it or make the steak too spicy. You’ve been warned.
- Remove steaks from marinade and season with salt and ground black pepper. Place steaks on medium grill. Grill steaks for 3-5 minutes on each side depending on level of doneness you prefer and thickness of steaks. Transfer steaks to a plate and allow to rest for at least 5 minutes.
For the Sauce
- Heat oil over medium heat until melted then add in shallots and cook for 1-2 minutes until tender.
- Next add garlic and cook for only 30 seconds making sure not to burn.
- Stir in beef stock, red wine, Worcestershire sauce and thyme and turn heat up to medium high and reduce liquid until about half mixture remains which takes about 12-16 minutes. Lastly turn down heat to medium-low and stir in heavy cream and season with black pepper and allow to thicken until it coats the back of a spoon (about 3-6 minutes) then serve over steaks.
Video
Notes
- Fridge: Keep leftover ribeye and sauce in separate airtight containers. The steak will hold up for about 3-4 days, and the sauce will stay good for 3-4 days too.
- Freezer: For the best results, freeze the uncooked, marinated chipotle steak in a freezer bag for up to 2 months. You can also freeze the cooked steak, tightly wrapped in foil or in a freezer-safe bag, for about 2 months. Store the sauce separately in a freezer-safe container for 2 months as well.
- Reheating: Warm the steak gently in a skillet over medium-low heat or in a 300°F oven until heated through. Reheat the sauce in a small saucepan on low, stirring until smooth, then spoon it over the steak right before serving.
Nutrition
Recipe Tips
- Start with the right cut, boos. Pick ribeyes that are at least 1 inch thick with a bright red color and plenty of even marbling.
- Find the grain of your steaks. When it’s time to slice, cut thinly against those muscle fibers to keep every bite tender.
- If your steaks are thinner than 1 inch, shorten the cooking time. That way, you avoid overcooking them.
- Let the steak rest once it comes off the heat. Give it a few minutes before slicing so the juices stay locked in and your Chipotle steak comes out juicy and full of flavor.
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Serving Suggestions
- Vegetables: Grilled asparagus, roasted Brussels sprouts, garlic green beans, and creamed spinach are all great sides.
- Potatoes: Garlic mashed potatoes, roasted fingerlings, baked potatoes, or sweet potato fries pair perfectly with chipotle steak.
- Salads: A classic Caesar salad, a harvest fall salad, or a simple cucumber and onion salad.
- Bread: Classic garlic bread, potato dinner rolls, or warm roasted garlic bread for soaking the red wine sauce.
Recipe Help
Yup. Swap the red wine for extra beef stock and add a splash of balsamic vinegar or a little Worcestershire.
Fo sho boo! A hot cast iron skillet on the stovetop will give you a great sear. Just don’t overcrowd the pan.
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The steak was good but the sauce was off. Followed to a T and then some. Turned out somewhat bitter almost and lacking in depth of flavor. Butter is needed vs the oil, reducing time is way off. Needs at least another 5 min. Being that the sauce is half the experience, I would avoid this recipe.
Thank you for the feedback, so sorry to hear it didn’t live up to your expectations.