Rib-eye Steak
with Raspberries
  • Description:

    This saucy steak recipe brings something special to the table every time. Its wine, berry and balsamic sauce not only tastes amazing alongside a generous dollop of herbed butter, but definitely gives the meat an extra impress-your-guests factor. And, let’s be honest, nothing beats a succulent rib-eye steak straight from the coals.

  • Ingredients:

    2 Rib-eye steaks
    25 g butter; softened
    1 tbsp. herbs of choice; freshly chopped
    1½ cups (375 ml) red wine

    1 cup fresh or frozen raspberries
    1 tbsp. (15 ml) sugar
    1½ tbsp. (22,5 ml) balsamic vinegar

    ½ tbsp. (2,5 ml) paprika
    ½ tbsp. (2,5 ml) ground cinnamon
    Salt and pepper

  • Method:

    1. Allow the steak to come to room temperature.
    2. Make the herb butter by mixing together the chopped herbs and butter.
    3. Season with salt and pepper.
    4. Spread butter onto wax paper and refrigerate until needed.
    5. Cut into desired shapes.
    6. Add the wine to a small saucepan, bring to the boil, then reduce to a simmer until the wine has reduced by half, about 15 minutes.
    7. Add in the raspberries, sugar, balsamic vinegar, paprika and cinnamon. Stir to combine. Season to taste. Add more sugar if too tart.
    8. Cook until the raspberries break down and the sauce has thickened.
    9. Brush the steaks all over with vegetable oil.
    10. Cook for 3-4 minutes (for medium-rare), on each side over hot coals.
    11. Allow resting for 5–6 min. before topping each steak with herb butter.
    12. Serve with raspberry sauce and vegetables of choice.