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Rib eye steak drizzled with balsamic vinegar on a wooden cutting board.
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5 from 2 votes

Grilled Ribeye Steaks with Balsamic Red Wine Glaze

The texture, flavor, and overall appearance of digging in to a massive hunk of glistening grilled ribeye is so dang appealing to me. Top that with this balsamic red wine glaze and your mouth is going to owe you big for the rest of forever.
Prep Time5 minutes
Cook Time45 minutes
Total Time2 hours 50 minutes
Course: Main Dish
Cuisine: Comfort Food
Servings: 2 people


  • 2 1 inch thick bone in ribeye steaks
  • 2 teaspoons kosher salt
  • 2 teaspoons fresh cracked black pepper

Balsamic Red Wine Glaze

  • 1/2 cup high quality balsamic vinegar
  • 1/2 cup dry red wine
  • 1 teaspoon dark brown sugar
  • 1 clove garlic finely minced
  • 1 tablespoon butter


  • Remove the steaks from the refrigerator approximately 2 hours before cooking to allow to come to room temperature.
  • Start your grill on low heat and allow approximately 5-10 minutes for pre-heating. You’re looking for approximately 250 degrees F in your grill, smoker, or oven. If smoking, use a strong wood like oak.
  • Season your steaks with the salt and pepper. Make sure to press the seasonings into the meat with the flat of your hand opposed to just sprinkling them on.
  • Place the steaks on the grill and close the lid. Cook the steaks at 250 until the internal temperature reaches 120-125 degrees F (for medium rare). Use an internal thermometer to check the temperature. This can take anywhere from 30-45 minutes depending on the thickness of your steak.
  • While the steaks are cooking, prepare the balsamic red wine reduction. Add the vinegar, red wine, garlic, and brown sugar to a small saucepan. Simmer over medium heat until the mixture is reduced by about two-thirds. This will take about 10 minutes. You want your reduction to cling to the back side of a spoon without running off too quickly or turning into a hard ball. Slowly melt in 1 tablespoon of butter and stir thoroughly to incorporate. Remove from the heat and set aside.
  • Remove the steaks from the grill to a separate plate to rest. It's time for the final sear. If using a cast iron pan, preheat over high heat. Melt in 1 additional tablespoon of butter. If searing on a grill, turn the temperature setting on your grill to High and preheat for 10-15 minutes while the steaks rest.
  • Return the steaks to the grill or place into the preheated cast iron pan and sear each side for approximately 2-3 minutes or until desired doneness. 125-130 degrees for rare, 130-140 medium rare, 140-150 medium.
  • Remove the steaks to a platter and drizzle with the warm balsamic red wine glaze. Serve the steaks immediately.


Calories: 173kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 2392mg | Potassium: 111mg | Fiber: 1g | Sugar: 12g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg