Chipotle Brown Butter Ribeyes

I'm on a roll today! I know my sous chef appreciated this since he loves chipotle. It def has a kick but you can put as little or as much of the sauce as desired.

Ingredients

• 1 well trimmed, 1 1/2-inch thick, rib-eye steak
• 1 teaspoon coarsely ground black pepper
• 1/2 teaspoon coarse salt (sea salt or kosher salt)
• 1 teaspoon granulated garlic, (not garlic powder)
• 1 tablespoon melted butter
• 2 tablespoons chopped onion
• 2 ounces canned chipotle peppers in adobo sauce
• 3 ounces beer (recommended: Samuel Smith's Nut Brown Ale)

Directions

Season both sides of the well trimmed rib-eye, as well as the edges with the pepper, salt and granulated garlic. If you have a good thick steak, it can handle a lot of seasoning. If you are using a thin steak, be easy on the salt. Put half of the butter in a very hot skillet, gently so you don't splatter hot butter all over the place. Add the onions first. The more rare the steak you desire, the longer you should saute the onions before starting the meat itself, (3 to 4 minutes for rare, etc). Now, gently add the steak to the skillet and sear thoroughly on each side to your desired doneness.

When the steak achieves the desired temperature, remove to a plate, leaving the onions in the pan. After you remove the steak from the heat source, it continues to cook, so I take my steaks off a little ahead of time. Add the rest of the butter after you have let the skillet come back up to temperature. Stir in the chipotles and deglaze the pan with the beer. Pour over the steak once the beer has reduced by half and serve.