Spanish Spice Rubbed Rib-Eye With Sherry Vinegar Steak Sauce

The first time I tasted a truly great steak sauce, it wasn’t some bottled concoction from the grocery store. It was at a tiny tapas bar in Seville. The chef, a wizened woman with hands that seemed to have been making magic in the kitchen for decades, served it alongside grilled Ibérico pork. It was bold, tangy, and deeply flavorful – a far cry from anything I’d ever experienced. That taste, that memory, is what I strive for whenever I’m crafting a steak sauce. This recipe, inspired by those flavors of Spain, brings that vibrant, complex taste to your own grill.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4
• Dietary Type: Gluten-Free (check Worcestershire sauce)

Ingredients

For the Sherry Vinegar Steak Sauce:

• 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 (ensure gluten-free if needed)
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper

For the Spanish Spice Rub:

• 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

For the Rib-Eye:

• 4 (12 ounce) New York strip steaks or 4 (12 ounce) filet mignon
• Olive oil
• Salt & freshly ground black pepper

Equipment Needed

• Food processor or blender
• Small bowl
• Grill
• Cutting board
• Foil

Instructions

1. Prepare the Sherry Vinegar Steak Sauce: Combine the grilled red bell peppers (or piquillo peppers), sherry vinegar, Dijon mustard, horseradish, honey, molasses, Worcestershire sauce, salt, and pepper in a food processor or blender.
2. Blend the Sauce: Process the ingredients until completely smooth, watching for a steak sauce consistency. You want it to be thick enough to cling to the steak, but still pourable.
3. Chill the Sauce (Optional): The steak sauce can be made up to 1 day in advance and refrigerated. This allows the flavors to meld together even more.
4. Prepare the Spanish Spice Rub: In a small bowl, whisk together the paprika, ancho chili powder, ground mustard seeds, ground fennel seed, salt, and pepper until thoroughly combined.
5. Rest the Steaks: Twenty minutes before grilling, remove the steaks from the refrigerator and let them sit, covered, at room temperature. This allows for more even cooking.
6. Preheat the Grill: Preheat your grill to high heat. Make sure the grates are clean to prevent sticking.
7. Prepare the Steaks for Grilling: Brush the steaks on both sides with olive oil and season liberally with salt and black pepper.
8. Apply the Spice Rub: Rub 1 tablespoon of the spice rub on one side of each steak. Press it gently into the meat so it adheres well.
9. Grill the Steaks (First Side): Place the steaks on the grill, rub-side down, and let them cook until golden brown and slightly charred, about 3 to 4 minutes. Avoid moving them during this time to get a good sear.
10. Grill the Steaks (Second Side): Turn the steaks over and continue grilling for another 4 to 5 minutes for medium-rare doneness (internal temperature 135 degrees F), medium doneness (140 degrees F), or medium-well doneness (150 degrees F). Use a meat thermometer to ensure accurate doneness.
11. Rest the Steaks: Remove the steaks to a cutting board or platter, tent loosely with foil, and let them rest for 5 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
12. Serve: Slice the steaks against the grain and serve immediately with the Sherry Vinegar Steak Sauce on the side.

Expert Tips & Tricks

• Spice Rub Variation: For a spicier rub, add a pinch of cayenne pepper. If you prefer a sweeter rub, add a teaspoon of brown sugar.
• Steak Doneness: Use a reliable meat thermometer to ensure your steak is cooked to your desired doneness. Remember that the internal temperature will continue to rise slightly while the steak rests.
• Sherry Vinegar Quality: The quality of the sherry vinegar matters. Use a good aged sherry vinegar for the best flavor.
• Grill Temperature: Adjust the grill temperature based on your grill and the thickness of your steaks. You may need to lower the heat slightly to prevent the steaks from burning on the outside before they are cooked through.
• Reverse Sear: For an even more perfectly cooked steak, try reverse searing. Cook the steaks in a low oven (around 275°F) until they reach about 115°F internally, then sear them on a hot grill or in a cast-iron skillet for a beautiful crust.

Serving & Storage Suggestions

Serve the Spanish Spice Rubbed Rib-Eye hot off the grill, sliced against the grain, with a generous spoonful of Sherry Vinegar Steak Sauce alongside. The sauce is best served at room temperature or slightly chilled. For a complete meal, pair the steak with roasted potatoes, grilled vegetables, or a simple green salad.

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. The steak sauce can also be stored in an airtight container in the refrigerator for up to 5 days. To reheat the steak, gently warm it in a skillet over low heat or in a preheated oven at 300°F until heated through. Avoid overcooking, as this will dry out the steak.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	35g	54%
Saturated Fat	15g	75%
Cholesterol	150mg	50%
Sodium	800mg	35%
Total Carbohydrate	25g	8%
Dietary Fiber	3g	12%
Sugars	18g
Protein	40g	80%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and cooking methods.

Variations & Substitutions

• Steak Choice: While the recipe calls for rib-eye, New York strip, or filet mignon, feel free to use your favorite cut of steak. Adjust grilling times accordingly based on the thickness of the steak.
• Vegetarian Option: Try grilling portobello mushrooms and using the spice rub and sherry vinegar sauce.
• Smoked Paprika: Substitute some of the regular paprika with smoked paprika for a smoky flavor.
• Sweetener: If you don’t have honey or molasses, you can use maple syrup or brown sugar in the steak sauce.
• Pepper Type: Use different kinds of peppers in the sauce for different spice and flavor levels.

FAQs (Frequently Asked Questions)

Q: Can I make the spice rub ahead of time?
A: Absolutely! The spice rub can be made several days in advance and stored in an airtight container at room temperature. This is a great way to save time on the day you plan to grill the steaks.

Q: What if I don’t have a grill?
A: You can cook the steaks in a cast-iron skillet on the stovetop. Heat the skillet over high heat until it’s smoking hot, then sear the steaks for the same amount of time as you would on the grill.

Q: How do I prevent the spice rub from burning on the grill?
A: Make sure to brush the steaks with olive oil before applying the rub. This will help protect the spices from burning. Also, avoid using too much spice rub.

Q: Can I use a different type of vinegar in the steak sauce?
A: While sherry vinegar is recommended for its unique flavor, you can substitute it with red wine vinegar or balsamic vinegar in a pinch. However, the flavor profile will be slightly different.

Q: How do I know when the steak is done?
A: The best way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any bone. Refer to the internal temperature guide provided in the instructions for desired doneness.

Final Thoughts

This Spanish Spice Rubbed Rib-Eye with Sherry Vinegar Steak Sauce is more than just a meal; it’s an experience. The vibrant flavors of Spain, combined with the smoky char of the grill, create a truly unforgettable dish. Don’t be afraid to experiment with the spice rub and steak sauce to create your own unique version. I encourage you to gather your friends and family, fire up the grill, and embark on this culinary adventure. And please, let me know what you think! I’m eager to hear about your experiences and any creative twists you add to the recipe. This steak pairs perfectly with a full-bodied Spanish red wine, like a Rioja or Tempranillo, for an authentic and delightful dining experience. ¡Buen provecho!