Recipe Database
Giada’s Rib-Eye Steaks with Smoky Arrabiata Sauce
Giada’s Rib-Eye Steaks with Smoky Arrabiata Sauce
Ingredients
1 3-inch Serrano pepper
1 28-ounce can crushed tomatoes
1 small onion, coarsely chopped
2 cloves garlic, peeled and crushed
1 tablespoon capers, drained, rinsed and coarsely chopped
1 tablespoon sugar
2 ½ teaspoons smoked paprika
1 tablespoon kosher salt, plus extra for seasoning
2 one-pound ribeye steaks, each about 1-inch thick
2 tablespoons extra virgin olive oil
1 ½ teaspoon kosher salt
½ teaspoon freshly ground black pepper


Instructions
Remove stem and half the seeds from pepper; coarsely chop.
Pulse pepper and next 7 ingredients in a food processor until mixture is chunky.
Bring tomato mixture to a boil over medium heat; reduce heat and simmer 25 minutes or until thickened.
Salt to taste.
Cover and keep warm.
Heat grill pan or skillet over medium-high heat or preheat grill to 350-400 degrees.
Drizzle each side of steak with olive oil and sprinkle with salt and pepper.
Grill 5-6 minutes on each side for medium-rare.
Cover steaks and let stand 5 minutes.
Slice steaks across the grain into ¼-inch slices and serve with sauce.

Notes
Done on 3/12/2011 to be aired on 3/19/2011 with B.J. Supereater Culver running the Big Green Eggs, Kevin (the Fatman) Jenkins on the microphone, and Chef Fred Genovese doing the recipe message and guidance. Of course Linda Genovese doing the productions and keeping us all on time and Karen Jenkins running the technical side of the show and keeping us legal. Mike Stock was there to keep B.J. honest and to provide color commentary.