Spanish Spice Rubbed Rib-eye with Sherry Vinegar Steak Sauce

Total Time:
55 min
Prep:
10 min
Inactive:
35 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Sherry Vinegar Steak Sauce:
  • 1 cup aged sherry vinegar
  • 1/4 cup Dijon mustard
  • 1/4 cup pureed piquillo pepper *see Cook's note
  • 1 tablespoon prepared horseradish, drained
  • 2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon molasses
  • Salt and freshly ground black pepper
  • Steak:
  • 3 tablespoons Spanish paprika
  • 1 tablespoon cumin seeds, ground
  • 1 tablespoon mustard seeds, ground
  • 2 teaspoons fennel seeds, ground
  • 2 teaspoon coarsely ground black pepper
  • 2 teaspoons kosher salt
  • 2 (16-ounce) boneless rib-eye
  • Canola oil
  • *Cook's Note: Piquillo peppers are available in jars or cans at specialty stores. To puree, simply drain and puree in a blender.
Directions
Sherry Vinegar Steak Sauce:

Whisk together and let sit for at least 30 minutes.

Steak:

Preheat grill to high.

Combine spices in a bowl. Season the steaks on both sides with more salt and pepper. Rub 1 side of each steak with the rub and drizzle with oil. Place on the grill rub side down and grill until slightly charred and a crust has formed, 2 to 3 minutes. Turn the steak over and continue grilling to medium-rare doneness. Remove from grill and let rest 5 minutes. Serve with steak sauce on the side.


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    Not what you're looking for? Try:

    Spanish Spice Rubbed Rib-Eye with Sherry Vinegar Steak Sauce

    Recipe courtesy of Bobby Flay