BEEF - RIB-EYE - Rib-Eye Steaks with Smoky Arrabbiata Sauce
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| From Redbook | |
| 1 (28-oz) can | crushed tomatoes |
| 1 large | onion, coarsely chopped |
| 3 | garlic cloves, peeled, crushed |
| 2 Tbsp | capers, rinsed, drained |
| 1 (4-inch-long) serrano or 2 Thai chiles, stemmed, half of seeds removed, and coarsely chopped | |
| 2 Tbsp | sugar |
| 1 Tbsp | smoked paprika |
| 4 tsp | kosher salt |
| 2 (1-lb) | boneless rib-eye steaks, about 1 inch thick |
| 1 tsp | freshly ground black pepper |
| 2 Tbsp | olive oil |
1. In a food processor, combine tomatoes, onion, garlic, capers, chile, sugar, paprika, and 2 tsp of the salt. Process until slightly chunky. Pour sauce into a medium saucepan and bring to a simmer over medium-low heat. Cook 25 minutes, until thickened. Season to taste with additional salt and smoked paprika. Reserve 1 cup of the sauce for the steaks; save the rest to serve as a sauce for a pound of pasta another night. (Once cool, the sauce will keep for up to one week in an airtight container in the refrigerator. Reheat before serving.)
2. Heat a grill pan over medium-high heat, or heat a gas or charcoal grill. Season steaks on both sides with the remaining 2 tsp of the salt and the pepper. Drizzle steaks on both sides with olive oil. Grill 5 to 6 minutes on each side (or until a thermometer inserted into the meat reaches 135°F) for medium-rare. Cover loosely with foil and let steaks rest 5 minutes.
3. Slice steaks across the grain into ¼-inch-thick slices. Serve with the reserved sauce.
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