Grilled Rib Eye with Paprika Vinaigrette

Juicy grilled rib eye steaks with a flavorful paprika-infused vinaigrette, finished with a caramelized spicy-sweet crust. The steaks are served with a vibrant sauce featuring shallots, capers, and fresh parsley.

4 servings

3 hr 30 min

Published October 4, 2025

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.
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.
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.
Let steaks stand at room temperature 1 hour before grilling.
60 min
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.
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.
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

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

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

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

Let steaks stand at room temperature 1 hour before grilling.

60 min

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

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

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