Best 3 Spanish Spice Rubbed Rib Eye With Sherry Vinegar Steak Sauce Recipes

Are you looking for a sumptuous and flavorful dish that will tantalize your taste buds and transport you to the vibrant culinary landscape of Spain? Look no further! Spanish spice rubbed rib eye with sherry vinegar steak sauce is a delectable masterpiece that combines the boldness of Spanish spices with the rich, tangy notes of sherry vinegar, creating a symphony of flavors that will leave you craving for more. This mouthwatering dish is perfect for a special occasion or a cozy dinner party, promising to impress your guests with its delectable charm.

Check out the recipes below so you can choose the best recipe for yourself!

SPANISH SPICE RUBBED RIB-EYE WITH SHERRY VINEGAR STEAK SAUCE

Spanish Spice Rubbed Rib-Eye With Sherry Vinegar Steak Sauce image

Make and share this Spanish Spice Rubbed Rib-Eye With Sherry Vinegar Steak Sauce recipe from Food.com.

Provided by jkoch960

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 grilled red bell peppers, peeled, seeded and chopped (or 4 piquillo peppers, drained and chopped)
3/4 cup aged sherry wine vinegar
3 tablespoons Dijon mustard
1 tablespoon prepared horseradish, drained
2 tablespoons honey
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
3 tablespoons spanish paprika
1 tablespoon dried ancho chile powder
1 tablespoon mustard seeds, ground
1 tablespoon fennel seed, ground
2 teaspoons kosher salt
1 teaspoon fresh coarse ground black pepper
4 (12 ounce) New York strip steaks or 4 (12 ounce) filet mignon
olive oil
salt & freshly ground black pepper

Steps:

For the sherry vinegar steak sauce:.
Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth, watching for steak sauce consistency. Can be made 1 day in advance and refrigerated.
For the Spanish spice rub:.
Whisk together the paprika, anco chili powder, mustard, fellen, salt and pepper in a small bowl until combined.
Twenty minutes before grilling, remove the steakds from the refrigerator and let sit, covered at room temperature.
Preheat grill to high.
Brush the steaks on both sides with oil and season liberally with salt and black pepper. Rub 1 side of each steak with 1 tablespoon of the rub. Place the steaks on the grill, rub-side down and let cook until golden brown and slightly charred, 3 to 4 minutes. Turn steaks over and continue grilling 4 to 5 minutes for medium-rare doneness (internal temperature 135 degrees F), medium doneness (140 degrees F), medium-well doneness (150 degrees F). Remove the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Serve with Sherry Vinegar Steak Sauce on the side.

Nutrition Facts : Calories 111.6, Fat 2.4, SaturatedFat 0.3, Sodium 1517.9, Carbohydrate 23.1, Fiber 5.2, Sugar 15.4, Protein 2.9

SPANISH SPICE RUBBED RIB-EYE WITH SHERRY VINEGAR STEAK SAUCE

Spanish Spice Rubbed Rib-Eye with Sherry Vinegar Steak Sauce image

Provided by Bobby Flay

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 grilled red bell peppers, peeled, seeded and chopped or 4 piquillo peppers, drained and chopped
3/4 cup aged sherry vinegar
3 tablespoons Dijon mustard
1 tablespoon prepared horseradish, drained
2 tablespoons honey
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons Spanish paprika
1 tablespoon ancho chili powder
1 tablespoon mustard seeds, ground
1 tablespoon fennel seeds, ground
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
4 (12-ounce) boneless rib-eye or NY Strip or filet mignon
Olive oil
Salt and freshly ground black pepper

Steps:

Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth, watching for steak sauce consistency. Can be made 1 day in advance and refrigerated.
Whisk together the paprika, ancho chili powder, mustard, fennel, salt and pepper in a small bowl until combined.
Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered at room temperature.
Preheat grill to high.
Brush the steaks on both sides with oil and season liberally with salt and black pepper. Rub 1 side of each steak with 1 tablespoon of the rub. Place the steaks on the grill, rub-side down and let cook until golden brown and slightly charred, 3 to 4 minutes. Turn the steak over and continue grilling 4 to 5 minutes for medium-rare doneness (internal temperature 135 degrees F), medium doneness (140 degrees F), medium-well doneness (150 degrees F). Remove the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Serve with the Sherry Vinegar Steak Sauce on the side.

SPANISH SPICE RUB RECIPE - (4.8/5)

Spanish Spice Rub Recipe - (4.8/5) image

Provided by HeatherS

Number Of Ingredients 6

Ingredients

3 tablespoons Spanish paprika
2 teaspoons ground cumin
2 teaspoons dry mustard
2 teaspoons ground fennel seeds
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper

Steps:

Whisk all of the ingredients in a bowl. Brush four 12-ounce boneless rib-eyes or strip steaks with olive oil, season with salt and pepper, and rub with Spanish Spice Rub on one side. Grill rub-side down over high heat, 3 to 4 minutes, then flip and grill 5 to 6 more minutes (for medium-rare). Serve with Sherry Vinegar Steak Sauce.

Tips:

For a more tender rib-eye steak, opt for a well-marbled cut with at least 1/4-inch of fat.
Generously season the steak with the Spanish spice rub at least 30 minutes before cooking, or up to overnight, to allow the flavors to penetrate.
Sear the steak over high heat to create a flavorful crust and lock in the juices.
Finish cooking the steak in a preheated oven to your desired doneness. This allows for more even cooking and prevents the steak from overcooking.
Let the steak rest for a few minutes before slicing and serving to allow the juices to redistribute.
Serve the steak with the sherry vinegar steak sauce for a tangy and flavorful accompaniment.

Conclusion:

This Spanish spice-rubbed rib-eye steak with sherry vinegar steak sauce is an easy and delicious dish that is sure to impress your friends and family. The spice rub gives the steak a wonderfully flavorful crust, while the sherry vinegar steak sauce adds a tangy and savory note. Whether you are a seasoned grill master or a beginner cook, this recipe is sure to become a favorite.