Bife Al Mezcal Recipe

Prepare Marinade

In a shallow bowl or rimmed plate, combine 1 tablespoon mezcal, 1 tablespoon soy sauce, 1 tablespoon fresh lime juice, 1 tablespoon olive oil, 2 minced garlic cloves, 1/2 teaspoon finely chopped chipotle in adobo, 1/2 teaspoon brown sugar, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Whisk together until sugar dissolves and ingredients are evenly mixed.

Pat steaks dry with paper towels. Place steaks in the bowl and coat both sides thoroughly with the marinade. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours). If refrigerated, bring steaks back to room temperature for 20–30 minutes before cooking.

About 10 minutes before cooking, preheat a heavy skillet (cast iron recommended) or grill over medium-high heat until very hot. Add 1 tablespoon olive oil to the pan and heat until shimmering but not smoking.

Season lightly with an extra pinch of salt and pepper just before searing. Place steaks in the hot pan and sear undisturbed: 3–4 minutes per side for medium-rare depending on thickness (about 1" thick). Use an instant-read thermometer if desired: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

If steaks are thick, after searing both sides you can reduce heat to medium and cook 1–3 additional minutes per side or finish in a 400°F (200°C) oven until desired doneness. Remove steaks to a cutting board and tent loosely with foil to rest for 8–10 minutes while you make the sauce.

Wipe excess fat from the skillet leaving any browned bits. Reduce heat to medium and add 2 tablespoons unsalted butter. When butter melts and foams, add 1 small finely minced shallot and 1 minced garlic clove. Sauté 1–2 minutes until softened and fragrant, but not browned.

Carefully add 2 tablespoons mezcal to deglaze the pan. Tilt the pan away from you and ignite with a long match or lighter if you’re comfortable flambéing to burn off alcohol (optional). Allow alcohol to cook off for 30–45 seconds while scraping browned bits with a wooden spoon.

Pour in 1/2 cup beef stock, stir to combine and reduce for 2–3 minutes until slightly thickened. Stir in 1 teaspoon fresh lime juice and 1/2 teaspoon honey. If you want more smoky-heat, add the optional 1/2 teaspoon chipotle adobo sauce. Simmer another 1 minute.

Whisk in remaining 1 tablespoon butter (cut into pieces) off heat to emulsify the sauce. Taste and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper, adjusting to preference.

Spoon the mezcal sauce over the rested steaks or return steaks to the pan for 30–45 seconds per side to glaze lightly, then transfer to a cutting board.

Slice steaks against the grain into 1/4–1/2" slices. Arrange on warm plates, spoon additional pan sauce over the slices.

Garnish with 2 tablespoons chopped fresh cilantro and serve with lime wedges. Offer additional mezcal sauce at the table if desired.