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Rib-Eye Steaks with Smokey Arrabiata Sauce

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Rib-Eye Steaks with Smokey Arrabiata Sauce

Servings

4

Prep Time

10 minutes

Cook Time

35 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Rib-Eye Steaks with Smokey Arrabiata Sauce

Ingredients

    For the Sauce:

  • 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)
  • For the Steaks:

  • 2 1 pound rib-eye steaks, each about 1-inch thick
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

Instructions

  1. Originally seen on Giada At Home. Episode: Modern Italian.
  2. 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.
  3. 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.
  4. Slice the steaks across the grain into 1/4-inch thick slices and serve with the sauce.
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