Ribeye with Raspberry Sauce
Ingredients
- Red Zinfandel, Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz/Syrah, Sangiovese, or Cabernet Franc. – 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.
