Spanish Spice Rubbed Rib-Eye with Sherry Vinegar Steak Sauce

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I would do Medium-Rare for the Rib-Eyes, Medium for the New York Strips, and Medium-Well for the Filet Mignons. The Way I cook these recipes is take all of the options and divide the amount by how many there are and use all of the options because they have the same effect.

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I LOVE this recipe! The spice rub is great and the steak sause is amazing! I have made this many times. I have used white wine vinegar before and it came out great. I have also used the sherry vinegar and I love that as welI.

I feel the people that are not liking the recipe have made some mistakes along the way, and since the recipe seems to have a few flaws in it, its not thier fault. You need to adjust the vinegar to get the consistancy of a steak sause.. I use about HALF a cup of vinegar, not the 3/4 it calls for because it seems to make it a little to thin. I have also added more then 2 roasted red peppers, maybe 3 or even 4 (depending on size which will cut down the vinegar flavor..

Its great! Bobby, you rock!

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The steak was good but the vinegar sauce was off putting. It's the consistancy and the smell. I won't gross you out and tell you what it smelled like.

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not exactly my favorite. too much vinegar. wish i would have read the comments. the rub is nice though. don't think i will try this again

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Sauce is an instant favorite. I used two tablespoons of molasses and one of the honey. I also used halve a cup of good sherry and a 1/4 cup of balsamic. It was great!!!

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The steak sauce was really good not to mention very easy to make!!!!!. The rub was good also. I would use half the fennel the next time Surpirsed that this tasted so delicious without any garlic. Will make again. I could not find any sherry vinegar so I used 1/4c sherry and 1/4 c white vinegar.

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We thoroughly enjoyed this. As suggested in some of the other reviews, I cut back the vinegar to about 1/3 of what was in the recipe. This seemed to give the sauce the proper consistency. I had rub left over - wasn't sure if I was supposed to put the rub on both sides, so I followed what the recipe said and only put it on one - which seemed fine. Will definitely make again - a nice new flavor treat for steak night.

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The sauce is very good but I used only 1/4 cup vinegar, instead of 3/4 cup. I also made sure it was aged sherry vinegar, as called for. If I had used 3/4 cup it would have been way too watery and way too tart. Will make the steak tomorrow.

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This steak sauce is also listed with Bobby's Argentinean skewers recipe. There the recipe calls for only 1/2 cup of sherry vinegar, which is what I used. I used a jar of drained roasted red pappers but otherwise followed the recipe. This steak sauce is so good that I use it on everything - hamburger, chicken, etc. I can't get enough of it!

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HAD TO TURN OFF WHAT i'M SURE WAS A WONDERFUL PROGRAM,THE SOUND OF A MARCHING BAND WAS TOOOOO LOUD AND TOOK AWAY FROM THE PROGRAM,WHAT IS WRONG WITH FOODNETWORK THAT THEY THINK THIS AWFUL MUSIC IS HELPING ????????????????????????????????????