Spanish Spice Rubbed Rib Eye with Sherry Vinegar Steak Sauce
Elevate steak night with this bold and flavorful Spanish Spice Rubbed Rib Eye with Sherry Vinegar Steak Sauce. Featuring perfectly seared rib eye steaks coated in a smoky, aromatic blend of Spanish paprika, cumin, and oregano, this dish delivers a delightful burst of Mediterranean-inspired spices. The rich sherry vinegar steak sauce, infused with shallots, Dijon mustard, and a touch of honey, adds a tangy and velvety complement to the savory meat. Quick and easy to prepare in just 35 minutes, this dish is the ultimate indulgence for two, ideal for a romantic dinner or a special occasion meal. Garnished with fresh parsley, it pairs beautifully with roasted potatoes or vibrant grilled vegetables for a complete and satisfying dining experience.
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Recipe Information
Ingredients
- 2 pieces (10-12 oz each) rib eye steaks
- 2 tablespoons olive oil
- 1.5 teaspoons paprika (preferably Spanish smoked)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons butter
- 2 tablespoons shallots (finely minced)
- 3 tablespoons sherry vinegar
- 0.5 cup low-sodium beef stock
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons heavy cream
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your grill or stovetop cast iron skillet to medium-high heat.
In a small bowl, mix together the paprika, ground cumin, garlic powder, onion powder, dried oregano, black pepper, and kosher salt to create the spice rub.
Pat the rib eye steaks dry with paper towels and rub them all over with olive oil. Then, generously coat each steak with the prepared spice rub, pressing it into the meat for even coverage.
If using a grill, oil the grates lightly. Place the steaks on the preheated grill or skillet and sear for 4-5 minutes per side for medium-rare, or longer depending on your preferred doneness. Use a meat thermometer to check the internal temperature (125°F for medium-rare). Remove the steaks and let rest, loosely covered with foil, for at least 5 minutes.
While the steaks are resting, prepare the sherry vinegar steak sauce. In a small saucepan over medium heat, melt the butter and sauté the minced shallots until softened, about 2 minutes.
Add the sherry vinegar to the saucepan and let it simmer until slightly reduced, about 1-2 minutes.
Stir in the beef stock, Dijon mustard, and honey. Simmer the sauce for another 3-4 minutes until it thickens slightly.
Lower the heat to medium-low and stir in the heavy cream. Allow the sauce to cook for another minute until it is smooth and creamy. Taste and adjust seasoning if necessary.
Serve the steaks hot, drizzled with the sherry vinegar steak sauce, and garnish with fresh chopped parsley. Pair with your favorite side dishes such as roasted potatoes or grilled vegetables.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1090 mg | 47% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.8 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 107 mg | 8% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1065 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
