Description
Experience a delightful blend of savory and tangy flavors with the Cranberry Balsamic Ribeye Steak. This recipe features tender, juicy ribeye steaks glazed with a rich cranberry balsamic reduction that balances sweetness and acidity perfectly. Ideal for an impressive yet easy-to-make dinner, it combines simple ingredients with gourmet flair for an unforgettable meal.
Ingredients
Scale
Steak
- 2 ribeye steaks (well-marbled, about 8–10 oz each)
- Salt, to taste
- Freshly ground black pepper, to taste
- Olive oil or butter, for searing (about 1-2 tablespoons)
Cranberry Balsamic Glaze
- 1 cup fresh or frozen cranberries
- 1/4 cup balsamic vinegar
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 sprig fresh rosemary or thyme, chopped (optional)
Garnishes (optional)
- Fresh rosemary, thyme, or parsley sprigs
- Flaky sea salt, for finishing
Instructions
- Prepare the Steak: Take your ribeye steaks out of the fridge and pat them dry with paper towels. Season generously with salt and freshly ground black pepper on both sides. Let them sit at room temperature for about 20 minutes to ensure even cooking.
- Make the Cranberry Balsamic Glaze: In a small saucepan, combine fresh or frozen cranberries, balsamic vinegar, brown sugar, and minced garlic. Simmer over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens into a rich glaze, about 10-12 minutes. Remove from heat and stir in fresh rosemary or thyme, if using.
- Sear the Ribeye: Heat a cast-iron skillet or heavy pan over medium-high heat and add olive oil or butter. Once hot, place the ribeye steaks in the pan and sear for 3-4 minutes on each side for medium-rare, or adjust to your preferred doneness. Let the steaks rest for 5 minutes after cooking to seal in the juices.
- Glaze the Steak: Brush the thickened cranberry balsamic glaze generously over the rested ribeye steaks. This glossy layer adds a burst of tangy sweetness that perfectly balances the savory beef.
- Serve and Enjoy: Plate your Cranberry Balsamic Ribeye Steak alongside your favorite sides and garnish. The vibrant glaze and juicy ribeye make this dish a true showstopper ready to be savored.
Notes
- Let steak rest at room temperature before cooking for even doneness.
- Do not overcrowd the pan; sear in batches if necessary to ensure a good crust.
- Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium.
- Allow steak to rest 5-10 minutes after cooking to retain juices.
- Customize glaze sweetness or acidity to taste by adjusting sugar or vinegar quantities.
- Store leftover steak in an airtight container in the refrigerator for up to 3 days; keep glaze separate.
- Freeze cooked steaks wrapped well for up to 2 months, thaw overnight in refrigerator before reheating gently.
- Reheat gently in a low oven (~250°F) or in a skillet over medium-low heat, adding a splash of water or extra glaze to maintain moisture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak with glaze
- Calories: 550
- Sugar: 8g
- Sodium: 320mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 130mg
Keywords: ribeye steak, cranberry balsamic glaze, steak recipe, easy gourmet dinner, gluten free steak, savory steak dish
