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Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn't a perfect steak, we don't know what is.
Ingredients
Makes 8 servings
Paprika Vinaigrette:
Steak and Assembly:
Special Equipment
Paprika Vinaigrette:
Step 1
Heat oil and paprika in a small saucepan over medium heat, swirling pan occasionally, until warm, about 5 minutes. Remove from heat and let stand until oil is cool and turns dark red, 1–1 1/2 hours.
Step 2
Strain paprika oil through a fine-mesh sieve lined with cheesecloth into a small bowl. Mix in shallot, capers, parsley, vinegar, and red pepper flakes; season with salt.
Steak and Assembly:
Step 3
Let steaks stand at room temperature 1 hour before grilling.
Step 4
Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).
Step 5
Rub steaks with oil and season with salt and pepper. Cook steaks over direct heat, moving to a cooler area if flare-up occurs, until charred, about 4 minutes per side. Using tongs, hold steaks vertically to sear edges (bone side and fat-cap side) and render some fat, about 2 minutes per side. Grill steaks over indirect heat, turning occasionally, until an instant-read thermometer inserted into the center registers 125° for medium-rare. Transfer steaks to a cutting board and let rest 10-15 minutes. (Keep charcoal grill hot.)
Step 6
Mix brown sugar and piment d'Espelette in a small bowl. Sprinkle over steaks and grill over direct heat until sugar is caramelized, about 1 minute per side. Transfer to a cutting board and slice. Serve with vinaigrette.
Vinaigrette (without parsley) can be made 2 days ahead. Cover and chill. Add parsley just before serving.
How would you rate Grilled Rib Eye with Paprika Vinaigrette?
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Reviews (2)
Back to TopThis was amazing! The flavors of the parsley, caper, shallot vinaigrette with the charred smokey rib-eye steak were amazing. Very unique- the whole family loved it. This is definitely going into my recipe repertoire.
beth.wilder9908
Seattle, WA
7/25/2017
I would give this four if you like spice. We love spicy food and this is spicy. I think this recipe could easily be made with 1 tsp of crushed red pepper flakes and not 1 Tbsp. My mother loved it and was raving about it the next day as well. Definitely will make it again.
Anonymous
Connecticut
7/4/2014