Cranberry Balsamic Ribeye Steak

5 from 1 vote

This cranberry balsamic ribeye steak is the perfect idea for an intimate holiday dinner! It's easy, festive, and incredibly delicious.

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: American

Keyword: cranberry sauce, Ribeye Steak, Seared Ribeye Steak

Servings: servings

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.

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.