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Spanish Spice Rubbed Rib-eye with Sherry Vinegar Steak Sauce Recipe

Spanish Spice Rubbed Rib-eye with Sherry Vinegar Steak Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

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  • on September 28, 2008

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    I bought some inexpensive cuts of beef from Trader Joe's last week and needed something to make them interesting. Success! Actually, it was probably one of the best steaks I've ever cooked at home. I substituted maple syrup for the molasses and ancho chili for the one in the sauce. Also, I didn't have fennel seed, but I added chili powder instead. I also used smoked paprika and coated both sides of the meat and let it 'marinate' in the dry rub for several hours. It was really fantastic.

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  • on July 24, 2008

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    I usally eat steak one way grilled. This recipe is great.
    just the right spicy flavors.
    its totally great.

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  • on November 13, 2007

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    ..and for no good reason. The Sherry Vinegar Steak Sauce is just an also unnecessarily complicated nasty version of a simple sweet/sour sauce. I'd rather buy a bottle of the off-brand store version than make THIS recipe again. And what on earth did that poor steak do to deserve the Spanish paprika and the fennel seeds, anyway? Not doing this one again, folks.

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  • on October 06, 2007

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    These are the best grilled steaks we've ever had and, believe me, we've had some great ones. We had friends and family over and everyone just raved about them. Thanks Bobby for a great recipe!

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  • on August 27, 2006

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    This recipe is quite good but a little too salty. I cut down the salt to 1/2 teaspoon and it was more than enough.

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  • on July 23, 2006

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    I was unable to find the sherry vinegar or the piquillo peppers. I used red wine vinegar and serranos instead. This was the best steak I have ever made and the sauce is unbelievable. I didn't put the sauce on while grilling but drizzled on while plating. Next time I am gonna use the sauce while grilling and believe it will make this dish even better.

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