Spanish Spice Rubbed Rib-Eye With Sherry Vinegar Steak Sauce

Recipe by jkoch960
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the sherry vinegar steak sauce:.
  • Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth, watching for steak sauce consistency. Can be made 1 day in advance and refrigerated.
  • For the Spanish spice rub:.
  • Whisk together the paprika, anco chili powder, mustard, fellen, salt and pepper in a small bowl until combined.
  • Twenty minutes before grilling, remove the steakds from the refrigerator and let sit, covered at room temperature.
  • Preheat grill to high.
  • Brush the steaks on both sides with oil and season liberally with salt and black pepper. Rub 1 side of each steak with 1 tablespoon of the rub. Place the steaks on the grill, rub-side down and let cook until golden brown and slightly charred, 3 to 4 minutes. Turn steaks over and continue grilling 4 to 5 minutes for medium-rare doneness (internal temperature 135 degrees F), medium doneness (140 degrees F), medium-well doneness (150 degrees F). Remove the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Serve with Sherry Vinegar Steak Sauce on the side.
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