Try this mouthwatering steak recipe

By Drum Digital
26 April 2014

He likes steak, you like berries and you both love a good glass of red wine. This is the perfect recipe for you for a romantic evening in.

Rib-eye steak with raspberry sauce and herb butter

Serves 2

  • 15 ml (1 T) herbs of choice, freshly chopped
  • 25 g butter, softened
  • salt and pepper
  • 375 ml (1½ c) red wine
  • 250 ml (1 c) fresh or frozen raspberries
  • 15 ml (1T) sugar
  • 22,5 ml (1½ T) balsamic vinegar
  • 2,5 ml (½ t) paprika
  • 2,5 ml (½ t) ground cinnamon
  • 2 Steakhouse Classic rib-eye steaks, brought to room temperature
  • vegetable oil

  1. Make the herb butter by mixing together the chopped herbs and butter. Season with salt and pepper. Spread butter onto wax paper and refrigerate until use. Cut into desired shapes.
  2.  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. Add in the raspberries, sugar, balsamic vinegar, paprika and cinnamon. Stir to combine. Season to taste. Add more sugar if too tart. Cook until the raspberries break down and the sauce thickens.
  3.  Heat a griddle pan over high heat. Brush the room-temperature steaks all over with vegetable oil. Cook for 5-6 minutes (for medium rare) on each side.
  4. Allow to rest for 5-6 minutes before topping each steak with herb butter. Serve with raspberry sauce and vegetables of choice.

T=tablespoon, t=teaspoon, c=cup


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