Giada De Laurentiis - Rib Eye Steaks with Smokey Arrabiata Sauce

Rib Eye Steaks with Smokey Arrabiata Sauce

4 servings


Sauce 1 (28-ounce can) crushed tomatoescan crushed tomatoes1 1 small onion, coarsely choppedonion(s), small1 2 cloves garlic, peeled and crushedgarlic clove2 1 tablespoons capers, drained and rinsedcapers1 1 (3-inch-long) Serrano or Thai chili, stemmed and 1/2 of the seeds removed, coarsely choppedserrano or thai chili1 1 tablespoon sugarsugar1 2 teaspoons smoked paprika, plus extra for seasoningsmoked paprika2 1 tablespoon kosher salt, plus extra for seasoningkosher salt1
Steaks 2 (1-pound) rib eye steaks, each about 1-inch thickrib-eye steaks (1 pound)2 2 tablespoons extra-virgin olive oilextra-virgin olive oil2 1 ½ teaspoons kosher saltkosher salt1 ½ ½ teaspoon freshly ground black pepperfreshly ground black pepper½

Sauce

1 (28-ounce can) crushed tomatoes

1 small onion, coarsely chopped

2 cloves garlic, peeled and crushed

1 tablespoons capers, drained and rinsed

1 (3-inch-long) Serrano or Thai chili, stemmed and 1/2 of the seeds removed, coarsely chopped

1 tablespoon sugar

2 teaspoons smoked paprika, plus extra for seasoning

1 tablespoon kosher salt, plus extra for seasoning

Steaks

2 (1-pound) rib eye steaks, each about 1-inch thick

2 tablespoons extra-virgin olive oil

1 ½ teaspoons kosher salt

½ teaspoon freshly ground black pepper


Sauce In a food processor, combine the tomatoes, onion, garlic, capers, chili, sugar, paprika and 2 teaspoons 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.
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 the salt and pepper. Grill for 5 to 6 minutes each side for medium-rare. Let the steaks rest for 5 minutes. Slice the steaks across the grain into 1/4-inch-thick slices and serve with the sauce.