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Recipe courtesy of Giada De Laurentiis

Show: Giada at Home

Episode: Modern Italian

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Rib-Eye Steaks with Smokey Arrabiata Sauce

Total:: 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.

Pairs well with Cabernet Sauvignon

My Private Notes

Name: Rib-Eye Steaks with Smokey Arrabiata Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 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; 2 (1 pound) rib-eye steaks, each about 1-inch thick; 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper