Chipotle Ribeyes with Smoky Caramelized Onions

3 stars based on 2 votes.
2 ratings
Rate This Recipe
Chipotle Ribeyes with Smoky Caramelized Onions


  • 4 (1-inch-thick) boneless ribeye or strip steaks
  • 6 tablespoons TABASCO® brand Chipotle Pepper Sauce, divided
  • 1 1/2 tablespoons olive oil
  • Salt
  • 1 large sweet onion, thinly sliced
  • 1/2 teaspoon sugar
  • 1/2 cup beef broth
  • Sliced avocado or chopped parsley for garnish


Coat steaks with 4 tablespoons of the TABASCO® Chipotle Sauce; cover and refrigerate at least 1 hour, or up to 8 hours.

Heat oil in a large nonstick skillet over medium-high heat until hot. Add steaks and sprinkle with salt to taste. Cook 6 to 8 minutes for medium rare, turning once.

Remove steaks from pan; keep warm. Add onion and sugar to pan and cook until onion is nicely caramelized, about 5 minutes. Stir in broth, remaining 2 tablespoons TABASCO® Chipotle Sauce and 1/4 teaspoon salt; scrape any browned bits from bottom of pan and boil until slightly thickened, about 2 minutes.

Serve steaks topped with caramelized onions; garnish with avocado or parsley.

Makes 4 servings.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!