Chipotle Adobo Pan-Seared Steak

Pro tips

• Pat the steak completely dry after marinating to ensure a crispy, golden sear and avoid steaming the meat.
• Use medium-high heat and don't move the steak for 3–4 minutes per side; moving it prevents crust formation.
• Let the cooked steak rest 5 minutes before slicing to retain juices and improve tenderness.
• For thinner cuts, reduce cooking time to 2–3 minutes per side to avoid overcooking and drying out the meat.

Substitutions

• Top sirloin → flank steak or skirt steak (similar flavor profile, adjust cooking time)
• Chipotle peppers in adobo sauce → chipotle powder mixed with tomato paste and lime juice (1 tsp powder + 3 tbsp paste + 1 tbsp lime)
• Water → chicken or beef broth (adds depth, use same amount)

Storage & make-ahead

Store leftover steak in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat to avoid overcooking.

How long should I marinate the steak?

Marinate for at least 30 minutes for best flavor, or up to 4 hours in the refrigerator. Longer marinating intensifies the chipotle adobo flavor.

What's the best way to achieve a good sear?

Pat the steak dry before pan-searing over medium-high heat. Avoid moving it frequently; let it sit 3–4 minutes per side for a golden crust.

Can I use a different cut of beef?

Yes. Flank steak, skirt steak, or ribeye work well; adjust cooking time based on thickness and your preferred doneness.

Is this recipe spicy?

Yes, chipotle peppers are moderately spicy. Reduce the number of peppers or remove some seeds for a milder heat level.

Can I make this ahead?

Marinate the steak up to 4 hours in advance, then pan-sear just before serving for the best crust and texture.