Cranberry Balsamic Ribeye Steak
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.
- 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.
Find it online: http://elladishes.com/cranberry-balsamic-ribeye-steak/
