Steak Au Poivre Recipe (with Video!)

This Chipotle Steak Au Poivre is a classic with a spicy twist.  Ribeye gets marinated in a smoky chipotle paste, grilled to perfection then topped with a savory and creamy wine sauce.

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Chipotle Steak Au Poivre served over asparagus and mashed potatoes with a creamy mushroom sauce being served over it

Summer is here, the grills are hot, and the Chicago weather is even hotter. Serious heat waves have hit the city and driven everyone to the parks and beaches to soak in the sun and enjoy some summer BBQ. Seriously who doesn’t love a delicious outdoor cookout? But as you reach in your fridge to grab the classics, like hot dogs and hamburgers, don’t forget to get your hands on a few steaks as well. My recipe for Chipotle Steak Au Poivre turns the steakhouse on its head and is a must to switch it up at your next summer soirèe!

Overhead shot of Ribeye steaks ready to season and sear or grill on top of parchment paper and a wooden cutting board with steak seasoning, lime and a fork

When it comes to the grill we can all agree on one thing, high-quality beef is its best friend. Beef’s tender and juicy texture not only tastes amazing but combines incredibly well with so many different flavors. That’s why I love to mix things up, play with flavor and have fun with my recipes; which is exactly what I did with my Chipotle Steak Au Poivre recipe.


For the Chipotle Steaks:

  • Beef Ribeye Steaks: These are the rockstars of our show, providing that juicy, tender bite.
  • Adobo Sauce: Bringing in the heat and smoky vibes from chipotle peppers.
  • Extra Virgin Olive Oil: It’s like the stage crew, making sure everything cooks perfectly.
  • Fresh Lime Juice: A zesty twist to keep things interesting.
  • Minced Garlic: Because, let’s be real, garlic makes everything better.
  • Chipotle Chile Powder: Doubling down on the smokiness and kick.
  • Ground Cumin: A warm, earthy undertone to balance the heat.
  • Salt and Freshly Ground Pepper: The classic duo, making sure every bite is on point.

For the Sauce:

  • Extra Virgin Olive Oil & Finely Chopped Shallots: Creating a savory base for our sauce.
  • Minced Garlic: Because we’re not done with garlic just yet!
  • Reduced-Sodium Beef Stock & Dry Red Wine: Bringing a rich and robust dimension.
  • Worchestershire Sauce: Just a splash for that tangy, savory kick.
  • Dried Thyme Leaves: A subtle hint of herbiness.
  • Heavy Cream: To round it all off with a silky-smooth finish.
  • Freshly Ground Pepper: Because a little more pepper never hurt, right?

Bold Mexican Flavors in Chipotle Steak Recipe

Now, if you saw my Carne Asada recipe, you know how much I love the bright and exciting flavors of Mexico (I also love steak period especially this Stuffed Flank Steak, London Broil, Grilled Ribeye and this Skirt Steak Marinade with Chimichurri).   A huge favorite of mine is chipotle peppers; they add heat while still bringing a sweet peppery taste. Ribeyes and chipotles are a match made in heaven.

Chipotle marinade with ribeyes soaking in it inside a plastic storage bag

The marinade itself is simple; just blend a few ingredients together to create a spicy and flavorful base for your steaks. Cooking your steaks to medium for this recipe will allow for the best texture and taste.

Overhead shot of Chipotle Steak Au Poivre being cut after resting on a wooden cutting board

How to Make Au Poivre Sauce

The sauce I’ve created is what really takes the steaks to the next level; it is beautifully creamy and rich. Each ingredient in the sauce lends itself to spices in the steak in order to complement one another in the best way possible.

Chipotle Steak Au Poivre plated for two for Valentine's Day with asparagus and mashed potatoes and a bottle of wine in the background

Steaks are truly a summer favorite of mine. There’s nothing like throwing one on the grill, hearing it sizzle and waiting in anticipation for that perfect juicy bite. This Chipotle Steak Au Poivre makes every minute of prep worth it.  So grab a few Ribeyes, slap on that tasty marinade and let’s get to grilling!

Au Poivre Sauce served over ribeye sliced and ready to eat on a white plate with a knife and fork

Chipotle Steak Au Poivre - Grandbaby Cakes

Chipotle Steak Au Poivre Recipe

This Chipotle Steak Au Poivre is a classic with a spicy twist. Ribeye gets marinated in a smoky chipotle paste, grilled to perfection then topped with a savory and creamy wine sauce.
4.60 from 5 votes
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 1 hour 50 minutes
Course: Main Course
Servings: 6 servings


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


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.  



It is crucial that you allow your steak to rest before cutting into it and serving.  If you cut into it directly after cooking, the juices will run clear causing your steak to be drier.  


Calories: 265kcal | Carbohydrates: 4g | Protein: 16g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 191mg | Potassium: 297mg | Vitamin A: 610IU | Vitamin C: 3.1mg | Calcium: 26mg | Iron: 2.2mg
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Filed Under:  Beef and Lamb, Cinco De Mayo, Dinner, Grilling


  1. 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.

4.60 from 5 votes

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