Name: Grilled Rib Eye with Paprika Vinaigrette
Yield: Makes 8 servings
Ingredients: 1/2 cup vegetable oil; 2 tablespoons paprika; 1 large shallot, finely chopped; 1/3 cup coarsely chopped capers; 1/4 cup chopped fresh flat-leaf parsley; 2 tablespoons red wine vinegar; 1 tablespoon crushed red pepper flakes; Kosher salt; 2 32-ounce bone-in beef rib eyes (about 2" thick); 2 tablespoons vegetable oil; Kosher salt; Freshly ground pepper; 2 tablespoons light brown sugar; 2 tablespoons piment d'Espelette or hot paprika; Cheesecloth

Grilled Rib Eye with Paprika VinaigretteJulian Broad

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn't a perfect steak, we don't know what is.

Do Ahead:

Vinaigrette (without parsley) can be made 2 days ahead. Cover and chill. Add parsley just before serving.

Recipe notes

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