Pan-Seared Ribeye with Bourbon Molasses Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A juicy pan-seared ribeye steak finished with a rich bourbon molasses glaze, served with garlic mashed potatoes. This american-inspired beef ready in about 40 minutes pairs 10 oz each ribeye steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 2 American cuisine 720 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 ribeye steaks with 1 tsp salt and 1 tsp black pepper on both sides. Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add steaks and sear for 4 minutes per side for medium-rare, reducing heat to medium after flipping. Remove steaks and tent with foil.
  2. Step 2: In the same skillet, add 2 tbsp unsalted butter and 3 minced garlic cloves. Sauté for 30 seconds until fragrant. Pour in 1/4 cup bourbon carefully and let it reduce for 2 minutes.
  3. Step 3: Stir in 2 tbsp molasses and 1/4 cup chicken broth, simmering for 3-4 minutes until the glaze thickens and coats the back of a spoon.
  4. Step 4: Meanwhile, place 4 peeled and cubed medium potatoes in a pot and cover with cold water. Add 1/2 tsp salt and bring to a boil. Cook for 15 minutes until tender.
  5. Step 5: Drain potatoes and mash them with 1/3 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
  6. Step 6: Serve the ribeye steaks topped with bourbon molasses glaze alongside the garlic mashed potatoes.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Ribeye with Bourbon Molasses Glaze take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Ribeye with Bourbon Molasses Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 10 oz each ribeye steak from drying out.

Can I substitute ingredients in Pan-Seared Ribeye with Bourbon Molasses Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Ribeye with Bourbon Molasses Glaze for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Ribeye with Bourbon Molasses Glaze?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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