Rib Eye with Raspberry Sauce

Name: Rib Eye with Raspberry Sauce
Prep time: 25 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 bottle red Zinfandel; 2 c. raspberries; 1 c. ketchup; 3/4 c. seedless raspberry jam; 3 tbsp. balsamic vinegar; 1 tsp. sweet paprika; 1/2 tsp. ground cinnamon; salt; Freshly ground pepper; 4 bone-in rib-eye steaks

By Elizabeth KarmelPublished: May 18, 2012

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dish, food, cuisine, ingredient, venison, beef, meat, roast beef, pot roast, brisket,

Romulo Yanes

Yields:

Prep Time:

25 mins

Total Time:

1 hr 15 mins

Cal/Serv:

423

Chef Elizabeth Karmel of Hill Country Barbecue in New York City uses summer raspberries in a savory preparation — as a sauce for grilled steak.

Ingredients

1 bottle red Zinfandel
2 cups raspberries
1 cup ketchup
3/4 cup seedless raspberry jam
3 Tbsp. balsamic vinegar
1 tsp. sweet paprika
1/2 tsp. ground cinnamon
salt
Freshly ground pepper
4 bone-in rib-eye steaks

Directions

1. Step 1In 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.
2. Step 2Heat 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.

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