Rib Eye Steaks With Savory Chocolate Sauce Recipes

GAUCHO RIB-EYE STEAKS

Steps:

• Pat the steaks dry using a paper towel. Place the remaining ingredients in large zip-top bag. Gently massage bag to combine ingredients; then add steaks. Let marinate in refrigerator for 1 to 3 hours.
• Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
• Remove steaks from refrigerator and let come to room temperature, approximately 20 to 30 minutes. Remove steaks from marinade, discard marinade.
• Place steaks on hot oiled grill and cook for 6 to 8 minutes per side for medium. Transfer steaks to a platter and let rest 5 minutes before serving.

RIB-EYE WITH CHOCOLATE-SPICE SAUCE

Steps:

• In a saucepan, combine spaghetti sauce, wine, broth, pumpkin pie spice, chocolate and red pepper flakes. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer for 30 minutes.
• Season the steak generously on both sides with salt and pepper, patting the seasoning into the meat.
• Heat a heavy skillet, preferably cast iron, over medium heat until hot. Add vegetable oil. When melted, add the steaks and cook until seared and well-crusted on 1 side, about 4 minutes. Add 1 tablespoon of butter to first side of steaks. Turn, add 1 tablespoon of butter to the other side of the steaks and cook 3 minutes more for medium-rare, and 4 minutes more for medium. Remove from the heat and let steaks rest for 5 minutes before slicing.
• Slice steaks, place on plates, and spoon sauce over.

GRILLED RIB EYE STEAKS WITH DIPPING SAUCE

Steps:

• Trim steaks of fat. Combine marinade ingredients in a large container. Add the beef, cover, and refrigerate 1 to 2 hours. Remove meat from refrigerator 30 minutes before grilling to enhance flavors.
• Meanwhile, combine all the dipping sauce ingredients in a small bowl and set aside.
• Preheat grill. Grill steak, turning occasionally, 5 to 10 minutes for medium-rare. Transfer meat to a cutting board and set aside 10 minutes before slicing crosswise into thin slices. Transfer meat and juices to a serving platter and serve with the dipping sauce and Sticky Rice.

RIB-EYE STEAKS WITH SMOKEY ARRABIATA SAUCE

Steps:

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