Rib-Eye Steaks with Piquillo Pepper Sauce
To season steaks: Brush steaks with 1 teaspoon oil. Combine paprika, brown sugar, salt and pepper and sprinkle all over the steaks. Set aside at room temperature for 40 minutes. (Or wrap in plastic and refrigerate for up to 1 day. Before cooking, unwrap and let rest at room temperature for 40 minutes.)Advertisement
To prepare sauce: Meanwhile, heat 2 tablespoons oil in a small saucepan over medium heat. Add shallot, garlic, capers and anchovy; cook, stirring frequently, until the shallot and garlic are soft but not colored, about 2 minutes. Add oregano and cook 30 seconds more. Stir in peppers, mustard and Worcestershire until well blended. Cover and reduce heat to maintain a gentle simmer. Let simmer for up to 20 minutes while you cook the steaks.
To cook steaks: Turn on exhaust fan. Heat a heavy cast-iron pan, large enough to hold both steaks without touching, over medium-high heat until very hot. Add both steaks and sear on one side for 3 minutes, checking to make sure the surface is browning nicely but not burning; reduce heat as needed. Turn and sear the other side for 4 minutes more. Reduce heat to medium and continue cooking, turning once or twice more, until an instant-read thermometer inserted into the thickest part registers 125 degrees to 130 degrees F for medium-rare, 1 to 3 minutes more. Transfer the steaks to a clean cutting board and let rest 5 minutes. Cut the steaks across the grain into 1/2-inch-thick slices. Serve with the sauce.
Make Ahead Tip: Cover and refrigerate the sauce (Step 2) for up to 2 weeks.
1/2 vegetable, 3 1/2 lean meat, 1 1/2 fat