Recipe courtesy of Giada De Laurentiis

Rib-Eye Steaks with Smokey Arrabiata Sauce

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

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Level: Easy
Total: 50 min

Prep: 10 min
Inactive: 5 min
Cook: 35 min

Yield: 4 servings

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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.