Spanish Spice Rubbed Rib Eye With Sherry Vinegar Steak Sauce Recipes

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PORCINI-RUBBED RIB-EYE



Porcini-Rubbed Rib-Eye image

Provided by Anne Burrell

Categories     main-dish

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 10

3 tablespoons kosher salt
2 tablespoons dried porcini mushroom powder
2 tablespoons brown sugar
1 tablespoon garlic powder
1 teaspoon cayenne pepper
Two 2 1/2-inch-thick bone-in rib-eye steaks
Extra-virgin olive oil, for oiling the steaks
1 head garlic, top sliced off
4 sprigs thyme
4 tablespoons unsalted butter

Steps:

  • Preheat the oven to 425 degrees F.
  • Combine the salt, porcini powder, brown sugar, garlic powder and cayenne in a bowl. Use your fingers to make sure the ingredients are evenly distributed. Rub the steaks generously with the rub. Let sit for a few minutes.
  • Heat a saute pan or cast-iron skillet over high heat until very hot.
  • Lightly oil the steaks. Working in batches, place one of the steaks in the skillet and get a good sear on both sides, 6 to 7 minutes per side. Add the garlic, 2 sprigs thyme and 2 tablespoons butter to the pan and use a spoon to baste the steak with the butter. Remove the steak to a wire rack set over a baking sheet. Repeat with the remaining steak, thyme and butter.
  • Add the garlic to the rack with the steaks and roast until the steaks reach the desired doneness, 10 to 15 minutes for medium rare. Let rest in a warm spot for 7 to 8 minutes. Slice on the bias and serve with the roasted garlic.

GREAT CANADIAN STEAK SPICE



Great Canadian Steak Spice image

This i s a great dry rub spice for steaks and ribs. This is what I use in my BBQ Beef Ribs. Keeps forever too!!

Provided by Doreen Fish

Categories     Marinades

Number Of Ingredients 9

1/2 c kosher salt
1/4 c coarsely ground black pepper
1/4 c coarsely ground white pepper
1/4 c mustard seed
1/4 c cracked coriander seed or ground coriander
1/4 c garlic powder
1/4 c onion powder
1/4 c crushed red chilies
1/4 c dill weed

Steps:

  • 1. Combine all ingredients and store in an air tight container in a cool dry place away fro heat and light.
  • 2. Makes 2 1/2 cups

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

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 STEAK



Spanish Steak image

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 15

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
2 red bell peppers, grilled, peeled, seeded and chopped (or 6 piquillo peppers, chopped)
1/2 cup aged sherry vinegar
3 tablespoons Dijon mustard
2 tablespoons horseradish, drained
2 tablespoons honey
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Steps:

  • 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 (recipe below).
  • Whisk all of the ingredients in a bowl.
  • Blend all of the ingredients in a food processor or blender until smooth. If the mixture is too thick to pour, add a few tablespoons of water.

DRY-RUBBED RIB EYE STEAK RESTAURANT STYLE



Dry-Rubbed Rib Eye Steak Restaurant Style image

The other day I saw Chef Anne Burrell demonstrate this delicious way to serve thick and tender steak! The brown sugar in the dry rub gives the steak a crusty finish, while the smoked paprika and other spices keep it savory. The recipe calls for Kosher salt - if you only have regular table salt, reduce the amount of salt to 1 1/2 - 2 tablespoons total. You need to refrigerate the seasoned steaks for several hours, a day, or longer. I personally don't recommend the 3 day chill period (shown in the published recipe) as the salt pulls moisture out of the meat and you may dry smaller steaks out completely. Chill time and grill preparation are not included in the prep time.

Provided by ninja

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons kosher salt (to taste)
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes, pulverized
2 teaspoons spanish smoked paprika
1 teaspoon garlic powder
oil, for brushing grill
2 (22 -24 ounce) bone-in rib eye steaks, about 2-inches thick
extra virgin olive oil

Steps:

  • Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste.
  • Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. This makes the steak taste aged.
  • Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil.
  • Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare.
  • Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.

Nutrition Facts : Calories 888.6, Fat 69.1, SaturatedFat 28.1, Cholesterol 212.4, Sodium 5410.6, Carbohydrate 8.1, Fiber 0.5, Sugar 6.9, Protein 55

SPANISH SPICE RUB RECIPE - (4.8/5)



Spanish Spice Rub Recipe - (4.8/5) image

Provided by HeatherS

Number Of Ingredients 6

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.

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

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

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