- Yield: 6 - 8
- Prep Time: 25 minutes
- Cook Time: 1h 15 min
- Serving: Serves 6 - 8
Rib Eye with Raspberry Sauce
Ingredients
- Red Zinfandel - 1 bottle
- Raspberries - 2 cups
- Ketchup - 1 cup
- Raspberry Jam - 3/4 cup
- Balsamic Vinegar - 3 tbsps.
- Sweet Paprika - 1 tsp.
- Ground Cinnamon - 1/2 tsp.
- Salt - to taste
- Ground Pepper - to taste
- Bone-in Rib-Eye Steaks - 4
Instructions
- In a medium pot over medium-high heat, bring wine to a boil. Lower heat and simmer until reduced by half, about 25 minutes. Add raspberries, ketchup, jam, balsamic vinegar, paprika, and cinnamon; simmer, stirring, for 20 minutes. Season with salt and pepper; set aside.
- Heat grill to medium-high. Season steaks with salt and pepper. For medium-rare, grill for 6 minutes per side. Brush steaks with sauce, flip, and grill for 2 minutes. Repeat on other side.
- Serve sliced, drizzled with raspberry sauce.
Courtesy of Country Living by Chef Elizabeth Karmel of Hill Country Barbecue in New York City uses summer raspberries in a savory preparation – as a sauce for grilled steak.
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