The fall season traditionally features flavorful combinations of fresh harvest vegetables and fruits bringing the deep color palette of felled leaves to the table.  The Autumn Grill Series continues with Rib Eye with Raspberry Sauce, marked by a deep cardinal-red raspberry sauce composed of red Zinfandel, fresh raspberries, and balsamic vinegar.  My favorite cut of steak, these ribeyes are grilled to perfection, basted with the sauce for fruity caramelization, and served with more sauce for further culinary delight.

Begin by allowing the bone-in rib eyes to rise to room temperature and season with salt and pepper. The sauce begins by bringing the wine to boil, letting it reduce by half, and then adding the raspberries, ketchup, jam, vinegar, paprika, and cinnamon. Continue simmering until fully combined, aromatic, and slightly thickened.  Grill rib eyes for 6-8 minutes per side depending on how you like your steak, and then brush steaks with sauce and allow another 1-2 minutes per side to allow sugars to melt and caramelize.  Remove from grill, allow to rest, and then serve sliced drizzled with remaining sauce.  The deep color is matched by profound flavor with a perfect blend of sweet and tart savors and handsome texture.  Enjoy the fall breeze, pigments, and dishes while they are here with the Autumn Grill Series from Summerset.

Serves 6-8

Rib Eye with Raspberry Sauce Ingredients

• 1 bottle red Zinfandel
• 2 c. raspberries
• 1 c. ketchup
• 3/4 c. seedless raspberry jam
• 3 tbsp. balsamic vinegar
• 1 tsp. sweet paprika
• 1/2 tsp. ground cinnamon
• salt
• Freshly ground pepper
• 4 bone-in rib-eye steaks

Rib Eye with Raspberry Sauce Directions

1. In a medium pot over medium-high heat, bring wine to a boil. Lower heat and simmer until reduced by half, about 25 minutes.
2. Add raspberries, ketchup, jam, vinegar, paprika, and cinnamon; simmer, stirring, for 20 minutes. Season with salt and pepper; set aside.
3. Heat grill to medium-high.
4. Season steaks with salt and pepper. Divide ¼ cup of sauce for basting.
5. For medium-rare, grill for 6 minutes per side. Brush steaks with sauce, flip, and grill for 2 minutes. Repeat on the other side.
6. Serve sliced, drizzled with sauce.

Taken from CountryLiving.com
https://www.countryliving.com/food-drinks/recipes/a3902/rib-eye-rasbperry-sauce-recipe-clv0612/