Grilled Rib Eye Steaks with Balsamic Red Wine Glaze

• Gluten free

• Meat

  • 2 1 inch thick bone in rib eye steaks, thick bone in

• Produce

  • 1 clove Garlic

• Condiments

  • 1/2 cup Balsamic vinegar, high quality

• Baking & Spices

  • 2 tsp Black pepper, Fresh cracked
  • 1 tsp Brown sugar, dark
  • 2 tsp Kosher salt

• Dairy

  • 1 tbsp Butter

• Beer, Wine & Liquor

  • 1/2 cup Red wine, dry

Found on heygrillhey.com

Description

Directions

• 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.