Grilled Ribeye Steak with Balsamic Red Wine Glaze
Suggested Pairing: Sonoma County, CA Cabernet
Four 1 inch thick ribeye steaks (10-12oz)
- ¼ olive oil
- 4 tsp kosher salt
- 3 tsp coarse ground pepper
1 cup high quality balsamic vinegar
- 1 cup red wine
- 2 TBSP brown sugar
- 2 TBSP honey
- 1 TBSP roasted garlic puree
- 2 TBSP butter
Remove the steaks from the refrigerator approximately 2 hours before cooking to allow to come to room temperature.
Start your grill on low heat and allow about 10 minutes to pre-heat. You’re looking for approximately 250 degrees in your grill.
Rub the steaks with the olive oil and season with the salt and pepper pressing them in with the flat of your hand.
Place the steaks on the grill and close the lid. Cook the steaks at 250 until the internal temperature reaches 120-125 (for medium rare) turning over halfway through. Use an internal thermometer to check the temperature. Cooking time will be 20-35 minutes depending on the thickness of your steak.
While the steaks are cooking, add the wine, vinegar, honey, sugar, and garlic to a small saucepan. Simmer over medium heat until the sauce is reduced by two-thirds, about 10 mins. You want the sauce to coat the back of a spoon without running off too quickly. You can use a small amount of slurry(cornstarch and water) if needed to thicken. Slowly melt in 2TBSP of the butter and stir to incorporate. Remove from heat.
Remove the steaks from the grill and let rest. For the final sear melt remaining 1 TBSP of butter over medium-high heat in a cast-iron pan or heavy sauté pan. Sear each side approximately 2-3 minutes or until desired doneness. Serve steak with your favorite potato and vegetable and finish with the wine glaze.