Spanish Spice Rubbed Rib-eye with Sherry Vinegar Steak Sauce

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  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Inactive: 35 min
  • Cook: 10 min
  • Yield: 4 servings
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Sherry Vinegar Steak Sauce:

1 cup aged sherry vinegar

1/4 cup Dijon mustard

1/4 cup pureed piquillo peppers (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


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


  1. Sherry Vinegar Steak Sauce:
  2. Whisk together and let sit for at least 30 minutes.
  3. Steak:
  4. Preheat grill to high.
  5. 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.

Cook’s Note

Piquillo peppers are available in jars or cans at specialty stores. To puree, simply drain and puree in a blender.