Rib-Eye Steaks with Smokey Arrabiata Sauce

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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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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


  1. 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.
  2. 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.
  3. Slice the steaks across the grain into 1/4-inch thick slices and serve with the sauce.
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