Rib-Eye Steaks with Smokey Arrabiata Sauce

Total Time:
50 min
Prep:
10 min
Inactive:
5 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Sauce:
  • 1 (28-ounce can) crushed tomatoes
  • 1 small onion, coarsely chopped
  • 2 cloves garlic, peeled and crushed
  • 1 tablespoon capers, drained and rinsed
  • 1 (3-inch long) serrano or Thai chile, stemmed, 1/2 of the seeds removed, and coarsely chopped
  • 1 tablespoon sugar
  • 2 teaspoons smoked paprika, plus extra for seasoning
  • 2 teaspoons kosher salt, plus extra for seasoning
  • Steaks:
  • 2 (1 pound) rib-eye steaks, each about 1-inch thick
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
Directions

For the sauce: In a food processor, combine the tomatoes, onions, garlic, capers, chile, sugar, paprika, and salt. Process until slightly chunky. Pour the sauce into a medium saucepan and bring to a simmer over medium heat. Cook for 25 minutes until thickened. Season with salt and smoked paprika, to taste.

For the steaks: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the steaks on both sides with olive oil. Season on both sides with salt and pepper. Grill for 5 to 6 minutes each side for medium-rare. Let the steaks rest for 5 minutes.

Slice the steaks across the grain into 1/4-inch thick slices and serve with the sauce.


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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    This recipe is featured in:

    Great Grilled Mains