Rib-Eye Steaks with Smokey Arrabiata Sauce Recipe

Name: Rib-Eye Steaks with Smokey Arrabiata Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (28-ounce can) crushed tomatoes; 1 small onion, coarsely chopped; 2 cloves garlic, peeled and crushed; 1 tablespoon capers, drained and rinsed; 1 (3-inch long) serrano or Thai chile, stemmed, 1/2 of the seeds removed, and coarsely chopped; 1 tablespoon sugar; 2 teaspoons smoked paprika, plus extra for seasoning; 2 teaspoons kosher salt, plus extra for seasoning; 2 (1 pound) rib-eye steaks, each about 1-inch thick; 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper

Servings: persons

1 (28-ounce can) crushed tomatoes
1 small onion, coarsely chopped
2 cloves garlic, peeled and crushed
1 tablespoon capers, drained and rinsed
1 (3-inch long) serrano or Thai chile, stemmed, 1/2 of the seeds removed, and coarsely chopped
1 tablespoon sugar
2 teaspoons smoked paprika, plus extra for seasoning
2 teaspoons kosher salt, plus extra for seasoning
2 (1 pound) rib-eye steaks, each about 1-inch thick
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

1
For the sauce: In a food processor, combine the tomatoes, onions, garlic, capers, chile, sugar, paprika, and salt.
2
Process until slightly chunky.
3
Pour the sauce into a medium saucepan and bring to a simmer over medium heat.
4
Cook for 25 minutes until thickened.
5
Season with salt and smoked paprika, to taste.
6
For the steaks: Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
7
Drizzle the steaks on both sides with olive oil.
8
Season on both sides with salt and pepper.
9
Grill for 5 to 6 minutes each side for medium-rare.
10
Let the steaks rest for 5 minutes.
11
Slice the steaks across the grain into 1/4-inch thick slices and serve with the sauce.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (28-ounce can) crushed tomatoes, 1 small onion, coarsely chopped, 2 cloves garlic, peeled and crushed, 1 tablespoon capers, drained and rinsed, and more.

Yes, Rib-Eye Steaks with Smokey Arrabiata Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rib-Eye Steaks with Smokey Arrabiata Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions