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    For the rub
  • 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 glaze
  • 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 steaks
  • 4 (6-8 ounces) Ribeye steaks

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Prep Time: 30 minutes / Cook Time: 15 minutes / Yields: 4 servings
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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