Pan-Seared Ribeye with Bourbon Molasses Glaze

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A juicy pan-seared ribeye steak finished with a rich bourbon molasses glaze, served with garlic mashed potatoes. This American-inspired beef recipe, ready in about 40 minutes, pairs 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

2 pieces, 10 oz each ribeye steak
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
3, minced garlic cloves
1/4 cup bourbon
2 tbsp molasses
1/4 cup chicken broth
4 medium, peeled and cubed potatoes
1/3 cup heavy cream
1/2 tsp salt for potatoes
1/4 tsp black pepper for potatoes

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Instructions

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.
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.
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.
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.
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.
Step 6: Serve the ribeye steaks topped with bourbon molasses glaze alongside the garlic mashed potatoes.