This cranberry balsamic ribeye steak is one of my favorite ideas for an intimate holiday dinner. It’s incredibly easy, feels a little fancy, and takes the best holiday flavors to a whole new level.
Why You’ll Love This Holiday Ribeye Recipe
During the holidays, there are a few meaty mains that always steal the spotlight, like my stunning prime rib and ultra-tender beef tenderloin. They’re perfect for Christmas dinner and Thanksgiving entertaining, as they serve up several portions. But if you’ve got a smaller, more intimate dinner for two, this cranberry balsamic ribeye steak is deliciously festive. It’s somewhat of a cross between my pan-seared ribeye steak, sweet balsamic glaze, and cranberry sauce, turned into one holiday main dish that’s guaranteed to delight your taste buds. So to recap, it’s:
- A great holiday dinner idea. Ribeye steak is already amazing on its own but the cranberry balsamic sauce makes it extra festive.
- Perfect for two people. This recipe serves two steaks, which makes it ideal for a cozy dinner. But you can easily double it for more guests.
- Easy to make. Elegant yet simple dinners are my love language, and this one is done in 30 minutes!
Cranberry Ribeye Steak Ingredients
- Boneless ribeye steaks: Choose a pair of 1-inch boneless ribeye steaks with good marbling throughout, and a vibrant red color.
- Steak seasoning: A simple salt and pepper combo to give the ribeye gentle savoriness.
- Balsamic vinegar: I love the flavor of Lucini balsamic (linked in the recipe card).
- Maple syrup: My go-to sweetener for sauces. It adds the perfect warm sweetness.
- Cranberries: Fresh or frozen both work! If you’re using frozen, just thaw them first.
- Garlic and fresh rosemary: These two herbs pull everything together and pair beautifully with steak. Plus, the rosemary delivers those seasonal vibes!
Find the complete recipe with measurements below
How To Make Ribeye Steak
Step one: Let the steaks sit out for 30 to 40 minutes before cooking. Trust me, this makes a big difference. Then, pat them dry and season all sides with salt and pepper.
Step two: In a saucepan, bring the water, balsamic vinegar, and maple syrup to a boil over medium-high heat. Reduce the heat, add the cranberries, rosemary, and garlic, and give it a stir. Cook for 5 to 8 minutes, stirring occasionally, until most of the cranberries burst and the sauce thickens. Turn off the heat.
Step three: Heat an empty cast-iron pan over high heat. When it’s very hot, add the oil. Once the oil shimmers (aka it’s sizzling hot), add the steaks. For medium-rare, sear 3 to 4 minutes on the first side, flip, and cook another 3 minutes. Transfer to a plate and let them rest for at least 5 minutes. Then, spoon the balsamic cranberry sauce over the top before serving.
What To Pair With Ribeye Steak
- Vegetables: Festive holiday side dish pairings can include sautéed mushrooms, roasted asparagus, sautéed green beans, roasted Brussels sprouts, roasted broccoli, or steamed broccoli.
- Starches: A side of creamy mashed potatoes is my favorite with this recipe. But other tasty options are garlic herb roasted potatoes or this creamy broccoli parmesan risotto (the flecks of green complement the red cranberry sauce!).
Storage Tips
If you have leftover ribeye steak and cranberry balsamic sauce, let both of them cool completely before storing. Then place the slices (or the whole steak) in an airtight container and the cranberry sauce in another. Refrigerate for 3 to 4 days.Â
More Holiday Dinner Ideas
- Roast Turkey: Everyone’s favorite foolproof holiday dinner.
- Filet Mignon: Pan seared to perfection.
- Braised Short Ribs: Tastes amazing over mashed potatoes.
- Beef Brisket: Juicy, tender, and flavorful!
- Or browse through this list of Christmas dinner ideas or Thanksgiving dinner ideas!
If you try this cranberry balsamic ribeye steak recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Equipment
Ingredients
- 2 (10 to 12 ounce) boneless ribeye steaks, about 1-inch thick
- 2 tablespoons avocado oil, or other high-heat oil
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
Cranberry Balsamic Sauce
- ½ cup water
- ¼ cup balsamic vinegar
- ¼ cup maple syrup
- 2 cups cranberries, fresh or frozen
- 1 teaspoon finely chopped fresh rosemary
- 1 garlic clove, minced
Instructions
- Bring to room temperature. Remove the steaks from the fridge and let them come to room temperature (about 30 to 40 minutes before cooking). This is key! Season all sides of the steaks with salt and pepper.
- Make the sauce. Bring the water, balsamic vinegar, and maple syrup to a boil over medium-high heat. Reduce the heat to medium, add the cranberries, rosemary, and garlic, and stir together. Cook for 5 to 8 minutes, stirring occasionally, until most of the cranberries have burst and the sauce has thickened. Turn off the heat.
- Sear the steaks. Heat an empty cast iron pan on the stove over high heat. Once the pan is very hot add the oil. Once the oil shimmers in the pan (i.e it's sizzling hot), add the steaks. For a medium rare steak, sear for 3 to 4 minutes on one side, then flip and cook for another 3 minutes. Remove the steaks to a plate to rest for about 5 minutes.
- Drizzle the sauce. Add the steaks to a plate and drizzle the balsamic cranberry sauce on top before serving.
Lisa’s Tips
- Storage tip: If you have leftover ribeye steak and cranberry balsamic sauce, let it cool completely before storing. Then place the steak in an airtight container and the cranberry sauce in another. Refrigerate for 3 to 4 days.Â
Nutrition
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My mom happened to be in town when I was testing this recipe and she said the inside was cooked perfectly, the flavor was on point for Christmas, and it was overall incredibly tasty! She also said (after we were so full from dinner and watching TV on the sofa) that we probably could have shared one of these steaks rather than each had our own! 😂 Note to self: don’t serve up a big steak dinner after a big lunch out and about with mom!
Absolutely fantastic! We were looking for a new steak recipe. This one is fall/christmas themed and fit the bill. I’d make this again anytime!
Perfect timing! I’m so glad you loved this ribeye steak, Wendy.