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

　　

Ingredients

Makes 8 servings

　　

Paprika Vinaigrette:

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

　　

Steak and Assembly:

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

　　

Special Equipment

Cheesecloth

　　

Paprika Vinaigrette:

Step 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.

　　

Step 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.

　　

Steak and Assembly:

Step 3

Let steaks stand at room temperature 1 hour before grilling.

　　

Step 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).

　　

Step 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.)

　　

Step 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.

　　Do Ahead:

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