Pan Seared Rib-Eye Steak with Chipotle Brown Butter

• 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 bock beer (recommended: Rahr Bucking Bock)
• Rare: 135 degrees F
• Medium-Rare: 145 degrees F
• Medium: 160 degrees F
• Well Done: 170 degrees F

1. Extra Rare-below: 125 degrees F
2. When the steak achieves the desired temperature, remove to a plate, leaving the onions in the pan.
3. After you remove the steak from the heat source, it continues to cook, so I take my steaks off a little ahead of time.
4. Add the rest of the butter after you have let the skillet come back up to temperature.
5. Stir in the chipotles and deglaze the pan with the beer.
6. Pour over the steak once the beer has reduced by half and serve.
7. Cook's Note: I like the Chipotle Brown Butter poured over Blue Cheese-Roasted Garlic Mashed Potatoes.
8. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
9. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

well, ground black pepper, coarse salt, garlic, butter, onion, peppers, bock beer, f, f, f, f

Taken from www.foodnetwork.com/recipes/pan-seared-rib-eye-steak-with-chipotle-brown-butter-recipe.html (may not work)