Spicy Spanish Rubbed Rib-Eye with Zesty Sherry Vinegar Sauce
Indulge in the rich flavors of our Spicy Spanish Rubbed Rib-Eye with Zesty Sherry Vinegar Sauce. This recipe combines tender rib-eye steaks, generously seasoned with a vibrant blend of Spanish spices, creating an irresistible crust that locks in juices and flavors. Paired with a tangy and aromatic sherry vinegar sauce made from roasted red peppers, Dijon mustard, and a hint of sweetness, this dish is perfect for a special occasion or a summer barbecue. Enjoy a culinary adventure that tantalizes your taste buds and impresses your guests!
4
Servings
800
Calories
18
Ingredients
Ingredients
Grilled red bell peppers
2 (peeled, seeded, and chopped (or use 4 piquillo peppers, drained and chopped))
Aged sherry wine vinegar
3/4 cup
Dijon mustard
3 tablespoons
Prepared horseradish
1 tablespoon (drained)
Honey
2 tablespoons
Molasses
1 tablespoon
Worcestershire sauce
2 teaspoons
Kosher salt
1 teaspoon
Fresh ground pepper
1/2 teaspoon
Spanish paprika
3 tablespoons
Dried ancho chile powder
1 tablespoon
Ground mustard seeds
1 tablespoon
Ground fennel seed
1 tablespoon
Kosher salt (for steaks)
2 teaspoons
Fresh coarse ground black pepper (for steaks)
1 teaspoon
New York strip steaks or filet mignon
4 (12 ounce each)
Olive oil
as needed (for brushing)
Salt & freshly ground black pepper
for seasoning
Instructions
1
Start by preparing the Sherry Vinegar Steak Sauce. In a food processor or blender, combine the roasted red bell peppers, aged sherry wine vinegar, Dijon mustard, horseradish, honey, molasses, Worcestershire sauce, kosher salt, and freshly ground black pepper. Blend until smooth, adjusting the consistency as needed. This sauce can be made a day in advance and stored in the refrigerator.
2
Next, create the Spanish spice rub by whisking together the Spanish paprika, ancho chile powder, ground mustard seeds, ground fennel seeds, kosher salt, and freshly ground black pepper in a small bowl until all ingredients are well combined.
3
Remove the rib-eye steaks from the refrigerator 20 minutes before grilling. Allow them to come to room temperature while keeping them covered.
4
Preheat your grill to high, ensuring it's hot enough for a good sear.
5
Brush both sides of the steaks with olive oil and season liberally with salt and freshly ground black pepper. Rub one side of each steak with about 1 tablespoon of the prepared spice rub for enhanced flavor.
6
Place the steaks on the grill with the rubbed side down. Grill for 3 to 4 minutes, or until golden brown and slightly charred. Then, flip the steaks over and continue grilling for an additional 4 to 5 minutes, depending on your desired doneness: medium-rare (135°F), medium (140°F), medium-well (150°F).
7
Once cooked to your liking, remove the steaks from the grill and place them on a cutting board or platter. Tent loosely with foil and let rest for 5 minutes to retain juices before slicing.
8
Serve the grilled ribs alongside the zesty Sherry Vinegar Steak Sauce, allowing everyone to drizzle or dip their steaks for added flavor.
Nutrition Information
62.5g
Fat
37.5g
Carbs
57.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Spicy Spanish Rubbed Rib-Eye with Zesty Sherry Vinegar Sauce.
How many servings does this recipe provide?
This recipe provides 4 servings.
What is the calorie count per serving?
Each serving contains 800 calories.
What ingredients are in the Spanish spice rub?
The rub consists of Spanish paprika, ancho chile powder, ground mustard seeds, ground fennel seeds, kosher salt, and freshly ground black pepper.
How is the Sherry Vinegar Steak Sauce prepared?
Combine roasted red bell peppers, sherry vinegar, Dijon mustard, horseradish, honey, molasses, Worcestershire sauce, salt, and pepper in a blender or food processor and blend until smooth.
Can I make the Sherry Vinegar Steak Sauce in advance?
Yes, the sauce can be made a day in advance and stored in the refrigerator.
What can I use if I do not have roasted red bell peppers?
You can use 4 piquillo peppers, drained and chopped, as a substitute.
How long should steaks stay at room temperature before grilling?
The rib-eye steaks should be removed from the refrigerator 20 minutes before grilling.
What temperature should the grill be?
The grill should be preheated to high for a good sear.
How do I season the steaks before applying the rub?
Brush both sides of the steaks with olive oil and season liberally with salt and freshly ground black pepper.
How much spice rub should be used on each steak?
Use about 1 tablespoon of the prepared spice rub for each steak.
Should the rub be applied to both sides of the steak?
No, the instructions specify to rub one side of each steak with the spice mix.
Which side of the steak goes on the grill first?
Place the steaks on the grill with the rubbed side down first.
How long should the rubbed side grill?
The rubbed side should grill for 3 to 4 minutes or until golden brown and charred.
How long should the second side of the steak grill?
The second side should grill for an additional 4 to 5 minutes depending on desired doneness.
What is the internal temperature for a medium-rare steak?
A medium-rare steak should reach an internal temperature of 135 degrees Fahrenheit.
What is the internal temperature for a medium steak?
A medium steak should reach an internal temperature of 140 degrees Fahrenheit.
What is the internal temperature for a medium-well steak?
A medium-well steak should reach an internal temperature of 150 degrees Fahrenheit.
How long should the steaks rest after grilling?
The steaks should rest for 5 minutes before slicing.
Why is it important to let the steaks rest?
Resting the steaks allows them to retain their juices.
What other cuts of meat can be used in this recipe?
You can use New York strip steaks or filet mignon as alternatives to rib-eye.
What type of vinegar is used for the sauce?
The recipe calls for 3/4 cup of aged sherry wine vinegar.
Does the sauce contain mustard?
Yes, it includes 3 tablespoons of Dijon mustard.
What sweeteners are in the Sherry Vinegar Sauce?
The sauce is sweetened with 2 tablespoons of honey and 1 tablespoon of molasses.
What is the protein content per serving?
Each serving contains 57.5g of protein.
What is the fat content per serving?
Each serving contains 62.5g of fat.
How many total ingredients are needed for this recipe?
There are 18 total ingredients required.
Is this recipe suitable for a summer barbecue?
Yes, it is described as perfect for a special occasion or a summer barbecue.
What carbohydrate content does each serving have?
Each serving contains 37.5g of carbohydrates.
How should the final dish be served?
Serve the grilled ribs alongside the zesty Sherry Vinegar Steak Sauce for drizzling or dipping.