Rib Eye with Raspberry Sauce
Grilled bone-in rib-eye steaks served with a reduced red Zinfandel and raspberry sauce spiced with paprika and cinnamon.
Ingredients
| 1 bottle | red Zinfandel wine | |
| 2 cups | 480 ml | raspberries |
| 1 cup | 240 ml | ketchup |
| 0.75 cup | 180 ml | seedless raspberry jam |
| 3 tablespoons | 45 ml | balsamic vinegar |
| 1 teaspoon | 5 ml | sweet paprika |
| 0.5 teaspoon | 2.5 ml | ground cinnamon |
| — | salt | |
| — | freshly ground pepper | |
| 4 | bone-in rib-eye steaks |
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, 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 sauce.