Rib Eye with Raspberry Sauce

  • 1 bottle red Zinfandel
  • 2 c. raspberries
  • 1 c. ketchup
  • ¾ c. seedless raspberry jam
  • 3 tbsp. balsamic vinegar
  • 1 tsp. sweet paprika
  • ½ tsp. ground cinnamon
  • salt
  • Freshly ground pepper
  • 4 bone-in rib-eye steaks
  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. Add raspberries, ketchup, jam, vinegar, paprika, and cinnamon; simmer, stirring, for 20 minutes. Season with salt and pepper; set aside.
  2. Heat grill to medium-high. Season steaks with salt and pepper. 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.