Grilled Rib Eye with Paprika Vinaigrette

Ingredients

• •½ cup vegetable oil
• •2 tablespoons paprika
• •1 large shallot
• •⅓ cup capers
• •¼ cup parsley
• •2 tablespoons red wine vinegar
• •1 tablespoon red pepper flakes
• •1 to taste kosher salt
• •2 piece beef rib eyes
• •2 tablespoons vegetable oil
• •1 to taste kosher salt
• •1 to taste black pepper
• •2 tablespoons light brown sugar
• •2 tablespoons piment d'Espelette
• •1 piece cheesecloth

Cooking Instructions

1. 1.

   Heat oil and paprika in a small saucepan over medium heat, swirling pan occasionally, until warm, about 5 minutes. Remove from heat and let stand until oil is cool and turns dark red, 1-1 1/2 hours.

   90 min

2. 2.

   Strain paprika oil through a fine-mesh sieve lined with cheesecloth into a small bowl. Mix in shallot, capers, parsley, vinegar, and red pepper flakes; season with salt.

   10 min

3. 3.

   Let steaks stand at room temperature 1 hour before grilling.

   60 min

4. 4.

   Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).

   15 min

5. 5.

   Rub steaks with oil and season with salt and pepper. Cook steaks over direct heat, moving to a cooler area if flare-up occurs, until charred, about 4 minutes per side. Using tongs, hold steaks vertically to sear edges (bone side and fat-cap side) and render some fat, about 2 minutes per side. Grill steaks over indirect heat, turning occasionally, until an instant-read thermometer inserted into the center registers 125° for medium-rare. Transfer steaks to a cutting board and let rest 10-15 minutes. (Keep charcoal grill hot.)

   30 min

6. 6.

   Mix brown sugar and piment d'Espelette in a small bowl. Sprinkle over steaks and grill over direct heat until sugar is caramelized, about 1 minute per side. Transfer to a cutting board and slice. Serve with vinaigrette.

   5 min