I love this recipe because it feels gourmet without being complicated. The steaks are simply seasoned and pan-seared to perfection, and the cranberry balsamic sauce brings a pop of color and flavor that makes every bite exciting. Whether I’m serving this for a romantic holiday meal or treating myself on a cozy night in, it always impresses. And since it only takes about 25 minutes from start to finish, I can enjoy something special without spending hours in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Steak 2 boneless ribeye steaks (10–12 ounces each, about 1-inch thick) 2 tablespoons avocado oil (or other high-heat oil) 1½ teaspoons kosher salt 1 teaspoon ground black pepper
For the Cranberry Balsamic Sauce ½ cup water ¼ cup balsamic vinegar ¼ cup maple syrup 2 cups cranberries (fresh or frozen) 1 teaspoon finely chopped fresh rosemary 1 garlic clove, minced
Directions
Bring the Steaks to Room Temperature I always take the steaks out of the fridge about 30–40 minutes before cooking. I pat them dry and season both sides generously with salt and pepper.
Make the Cranberry Balsamic Sauce In a saucepan over medium-high heat, I combine the water, balsamic vinegar, and maple syrup and bring it to a boil. Then I reduce the heat to medium and add the cranberries, rosemary, and garlic. I let it simmer for about 5–8 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Then I turn off the heat and set it aside.
Sear the Steaks I heat a cast iron skillet over high heat until it’s very hot. Once it’s ready, I add the oil. As soon as the oil is shimmering, I place the steaks in the pan. For medium-rare, I sear them for 3–4 minutes on the first side, then flip and cook for another 3 minutes on the other side.
Rest the Steaks After cooking, I transfer the steaks to a plate and let them rest for 5 minutes. This helps keep all the juices inside and makes for a more tender bite.
Serve I plate the steaks and generously drizzle the warm cranberry balsamic sauce over the top just before serving.
Servings and timing
This recipe serves 2 people and takes 25 minutes total:
Prep time: 5 minutes
Cook time: 20 minutes
It’s perfect for a holiday date night or any time I want a cozy, elevated steak dinner without a lot of effort.
Variations
Grill Instead of Sear: When the weather’s nice, I like grilling the steaks for a smokier flavor.
Use Strip Steak or Filet: I’ve swapped ribeye with NY strip or filet mignon, and the sauce pairs beautifully with any of them.
Make it Spicier: I sometimes add a pinch of red pepper flakes to the sauce for a subtle heat.
Extra Herbs: A sprig of thyme or a dash of sage adds an earthy holiday note to the sauce.
Storage and Reheating
Storage If I have leftovers, I let everything cool completely before storing. I keep the steak and sauce in separate airtight containers and refrigerate for up to 3–4 days.
Reheating To reheat the steak, I prefer doing it gently in a low oven or skillet to keep it from drying out. I reheat the sauce in a small saucepan or microwave until warm before spooning it over the steak.
FAQs
Can I make the cranberry balsamic sauce ahead of time?
Yes, I often make the sauce a day or two ahead. I store it in the fridge and warm it up just before serving.
What’s the best pan to use for searing steak?
I always go for a cast iron pan. It retains heat well and gives the steak a beautiful crust.
Do I have to use fresh cranberries?
Nope! Frozen cranberries work perfectly in this sauce. I just don’t thaw them first—they go straight into the pan.
What sides go well with this steak?
I usually serve it with mashed potatoes, roasted Brussels sprouts, or a crisp green salad to balance the richness.
Can I use another sweetener besides maple syrup?
Definitely. I’ve used honey or brown sugar when I’m out of maple syrup, and both taste great in the sauce.
Conclusion
Cranberry Balsamic Ribeye Steak is the perfect combination of indulgent and festive. The rich, juicy steak with the bright, tangy-sweet sauce feels restaurant-worthy but comes together in under 30 minutes. Whether I’m cooking a holiday meal for two or just want something bold and flavorful, this dish always hits the mark. It’s a holiday recipe I love to revisit year after year.
This seared ribeye is drizzled with a tangy-sweet cranberry balsamic sauce—an easy, elegant main dish for the holidays or any cozy night in.
Author:Ella
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:2 servings
Category:Dinner, Holiday
Method:Stovetop, Cast Iron
Cuisine:American
Diet:Gluten Free
Ingredients
For the Ribeye Steaks:
2 (10 to 12 oz) boneless ribeye steaks, about 1-inch thick
2 tablespoons avocado oil (or any high-heat oil)
1½ teaspoons kosher salt
1 teaspoon ground black pepper
For the Cranberry Balsamic Sauce:
½ cup water
¼ cup balsamic vinegar
¼ cup maple syrup
2 cups fresh or frozen cranberries
1 teaspoon finely chopped fresh rosemary
1 garlic clove, minced
Instructions
Bring Steaks to Room Temperature:
Remove steaks from the fridge and let sit at room temperature for 30–40 minutes. Pat dry and season all sides generously with salt and pepper.
Make the Cranberry Balsamic Sauce:
In a saucepan, bring water, balsamic vinegar, and maple syrup to a boil. Reduce to medium heat, add cranberries, rosemary, and garlic. Simmer for 5–8 minutes, stirring occasionally, until cranberries burst and sauce thickens. Remove from heat and set aside.
Sear the Steaks:
Heat a cast iron pan over high heat. Once very hot, add avocado oil. When the oil shimmers, sear steaks for 3–4 minutes on the first side, then flip and cook for another 3 minutes for medium-rare. Adjust time for preferred doneness.
Rest and Serve:
Transfer steaks to a plate and let rest for 5 minutes. Then, drizzle with warm cranberry balsamic sauce before serving.
Notes
Always let the steak rest after cooking to retain juices.
Sauce can be made ahead and reheated gently.
Try the sauce with other proteins like pork or chicken for a holiday twist.
Store leftovers separately in airtight containers in the fridge for up to 3–4 days.
