Grilled Rib Eye with Paprika Vinaigrette
Grilled Rib Eye with Paprika Vinaigrette is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat oil and paprika in a small saucepan over medium heat, swirling pan occasionally, until warm, about 5 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat oil and paprika in a small saucepan over medium heat, swirling pan occasionally, until warm, about 5 minutes.
Remove from heat and let stand until oil is cool and turns dark red, 1–1 1/2 hours.
Strain paprika oil through a fine-mesh sieve lined with cheesecloth into a small bowl.
Mix in shallot, capers, parsley, vinegar, and red pepper flakes; season with salt.
Let steaks stand at room temperature 1 hour before grilling.
Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).
Rub steaks with oil and season with salt and pepper.
Cook steaks over direct heat, moving to a cooler area if flare-up occurs, until charred, about 4 minutes per side.
Using tongs, hold steaks vertically to sear edges (bone side and fat-cap side) and render some fat, about 2 minutes per side.
Grill steaks over indirect heat, turning occasionally, until an instant-read thermometer inserted into the center registers 125° for medium-rare.
Transfer steaks to a cutting board and let rest 10-15 minutes. (Keep charcoal grill hot.).
Mix brown sugar and piment d'Espelette in a small bowl.
Sprinkle over steaks and grill over direct heat until sugar is caramelized, about 1 minute per side.
Transfer to a cutting board and slice.
Serve with vinaigrette.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.