Grilled Rib Eye with Paprika Vinaigrette

• ½ cup vegetable oil
• 2 tablespoons paprika
• 1 large shallot, finely chopped
• ⅓ cup coarsely chopped capers
• ¼ cup chopped fresh flat-leaf parsley
• 2 tablespoons red wine vinegar
• 1 tablespoon crushed red pepper flakes

Kosher salt

• 2 32-oz. bone-in beef rib eyes (about 2” thick)
• 2 tablespoons vegetable oil

Kosher salt and freshly ground black pepper

• 2 tablespoons light brown sugar
• 2 tablespoons piment d’Espelette or hot paprika

Cheesecloth

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, 1–1½ hours.
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.
3. DO AHEAD: Vinaigrette (without parsley) can be made 2 days ahead. Cover and chill. Add parsley just before serving.
4. Let steaks stand at room temperature 1 hour before grilling.
5. 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).
6. 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.)
7. 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.