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Ingredients
¼ cup C&H® Light Brown Sugar
- 1 tablespoon Sea salt
- 1tablespoon Onion powder
- 1 tablespoon Garlic powder
- 2 teaspoons Paprika
- 1 teaspoon Ground black pepper
For the rub
2 tablespoons Unsalted butter
- 2 teaspoons Garlic, finely chopped
- 1 tablespoon Shallots, finely chopped
- 1 teaspoon Salt
- ¼ teaspoon Ground black pepper
- 1 cup Red wine
- 4 tablespoons C&H Light Brown Sugar
- 2 tablespoons Balsamic vinegar
- 1 cube Beef bouillon
- 1 Sprig of fresh thyme
For the glaze
4 (6-8 ounces) Ribeye steaks
For the steaks
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Instructions
Step 1
Prepare the rub. In a small bowl, mix all the ingredients together. Set aside.
Step 2
Preheat grill to high. When ready to grill, oil the grill grate with cooking spray.
Step 3
Prepare the glaze. In a small saucepan, melt the butter. Add garlic and shallots. Season with salt and pepper. Sautee at medium heat for 1-2 minutes or until tender. Add the rest of the ingredients and bring the mixture to simmer at medium high heat. Cook, stirring occasionally, for 15-20 minutes or until thickened. Remove from heat.
Step 4
Generously season ribeye steaks with the prepared rub. Place the steaks on the hot grate and grill 5-6 minutes per side for medium rare. Transfer steaks to a cutting board and allow them to rest for 5 minutes. Cut the steaks across the grain and transfer to a serving platter. Add 2 tablespoons of glaze on top of the steaks and serve the rest on the side.
Additional Tips
Serve steaks with fresh tomatoes and roasted potatoes or white rice.
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