Arbie turned me on to Rib Eye steaks way back when, not sure if he even remembers. A few of us got together at the Silver Lounge
and he ordered a Rib Eye, I never had so tired I could not believe the flavor and it has been one of my “eat out” favorites for many years. A few weeks ago Whole Foods had Rib Eye on sale so we bought a bunch and froze. So we have been trying different things with them and try use things in season.
Lyn, once dub the catalog queen of Milford by the postman, found this in Country living. She now subscribes to all her catalogs and magazine online saving trees whenever she can.
- 1 bottle(s) red Zinfandel
- 2 cups raspberries
- 1 cups ketchup
- 3/4 cups seedless raspberry jam
- 3 Tbs. balsamic vinegar
- 1 tsps. sweet paprika
- 1/2 tsps. ground cinnamon
- Freshly ground pepper
- 4 (1 pound each) bone-in rib-eye steaks
In a medium pot over medium-high heat, bring wine to a boil. Lower heat and simmer until reduced by half, about 25 minutes. Add raspberries, ketchup, jam, vinegar, paprika, and cinnamon; simmer, stirring, for 20 minutes. Season with salt and pepper; set aside.
Heat grill to medium-high.
Something that I read and have been doing when grilling steaks is to place the meat in freezer for about 20 minutes before grilling. This has been giving me great steaks grilled on outside yet juicy and cooked just right on the inside with really good flavor. I know I was brought up never cook meat right out of the frig let alone partially frozen but I tried and it is now my way.
Pat steaks dry, Season steaks with salt and pepper place in freezer for about 20 minutes.
Grill for medium-rare, grill for 6 minutes per side. Brush steaks with sauce, flip, and grill for 2 minutes. Repeat on other side. Serve sliced, drizzled with sauce.
Thiers had bone in I cut my grilling time to about 4 minutes instead of 6 per side since mine did not have the bone in.
You can use the ball of thumb method I posted or a meat thermometer to test for doneness.
What’s New and Beneficial About Raspberries
- One of the most fascinating new areas of raspberry research involves the potential for raspberries to improve management of obesity. Although this research is in its early stages, scientists now know that metabolism in our fat cells can be increased by phytonutrients found in raspberries, especially rheosmin (also called raspberry ketone). By increasing enzyme activity, oxygen consumption, and heat production in certain types of fat cells, raspberry phytonutrients like rheosmin may be able to decrease risk of obesity as well as risk of fatty liver. In addition to these benefits, rheosmin can decrease activity of a fat-digesting enzyme released by our pancreas called pancreatic lipase. This decrease in enzyme activity may result in less digestion and absorption of fat.