How do you make your tastebuds smile? Make them Grilled Rib Eye Steaks with Balsamic Red Wine Glaze. It’s the perfect reason to heat up that grill. The recipe is created by Susie from Hey Grill, Hey.
This recipe is packed with delicious flavor that’ll be perfect for any upcoming BBQ events. Bookmark it for Memorial day, Father’s day, or next Thursday! This is one recipe you’ll want to make over and over again.
Grilled Rib Eye Steaks with Balsamic Red Wine Glaze
- 2 1 inch thick bone in rib eye steaks
- 2 teaspoons kosher salt
- 2 teaspoons fresh cracked black pepper
- Balsamic Red Wine Glaze
- 1/2 cup high quality balsamic vinegar
- 1/2 cup dry red wine
- 1 teaspoon dark brown sugar
- 1 clove garlic finely minced
- 1 tablespoon 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 approximately 5-10 minutes for pre-heating. If you have a dome thermometer on your grill, you?re looking for approximately 250 degrees F.
- Season your steaks with the salt and pepper. Make sure to press the seasonings into the meat with the flat of your hand opposed to just sprinkling them on.
- Place the steaks on the grill and close the lid. Cook the steaks at 250 until the internal temperature reaches 125 (for medium rare). Use an internal thermometer to check the temperature. This can take anywhere from 30-45 minutes depending on the thickness of your steak.
- While the steaks are cooking, prepare the balsamic red wine reduction. Add the vinegar, red wine, garlic, and brown sugar to a small saucepan. Simmer over medium heat until the mixture is reduced by about two-thirds. You want your reduction to cling to the back side of a spoon without running off too quickly or turning into a hard ball. Slowly melt in 1 tablespoon of butter and stir thoroughly to incorporate. Remove from the heat and set aside
- Remove the steaks from the grill to a separate plate. Brush each steak with the melted butter on both sides. Turn the temperature setting on your grill to High and preheat for 10-15 minutes while the steaks rest. If you are using a cast iron grill pan, place the pan in the grill to preheat now.
- Return the steaks to the grill and sear each side for approximately 2-3 minutes or until desired doneness. 125-130 degrees for rare, 130-140 medium rare, 140-150 medium.
- Remove the steaks to a platter and drizzle with the warm glaze. Serve the steaks immediately.
Susie talks about the “reverse sear” method that might sound backward, but has never failed me in the past!