Cranberry Balsamic Ribeye Steak
Cranberry Balsamic Ribeye Steak is a delectable dish that transforms a classic ribeye into a gourmet experience. The rich, tender steak is enhanced by a sweet and tangy cranberry balsamic glaze that elevates its flavor profile. Perfect for impressing guests or enjoying a cozy dinner at home, this recipe combines easy-to-find ingredients with straightforward techniques to ensure flavorful results every time. Enjoy the stunning presentation and delicious aromas as you savor each bite of this culinary delight.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: Serves 2
- Category: Main
- Method: Searing
- Cuisine: American
Ingredients
- 1 ribeye steak (1–1.5 inches thick)
- 1/2 cup cranberry sauce (smooth)
- 1/4 cup balsamic vinegar
- 2 sprigs fresh rosemary (finely chopped)
- 3 garlic cloves (minced)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil
Instructions
- 1. Marinate the Steak: In a bowl, whisk together cranberry sauce, balsamic vinegar, minced garlic, chopped rosemary, salt, pepper, and olive oil. Generously coat the ribeye on both sides with the marinade and let it sit for at least 30 minutes.
- 2. Sear the Steak: Heat a cast-iron skillet over medium-high heat until hot. Add a drizzle of olive oil to coat the pan. Sear the marinated ribeye for about 4-5 minutes on each side until a crust forms.
- 3. Add Glaze While Cooking: Brush additional cranberry glaze mixture on top of the steak as it cooks for extra flavor.
- 4. Check Doneness: Use an instant-read thermometer; aim for 135°F for medium-rare.
- 5. Rest Before Serving: Remove from heat and rest on a cutting board covered loosely with foil for 5-10 minutes. Slice against the grain and serve drizzled with remaining glaze.
Nutrition
- Serving Size: 1 steak (227g)
- Calories: 520
- Sugar: 12g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 120mg
Keywords: - For added richness, consider using homemade cranberry sauce. - Experiment by substituting balsamic vinegar with raspberry vinegar for a fruity twist. - Store leftovers in an airtight container for up to three days; gently reheat in a skillet to retain moisture.