Rib Eye with Raspberry Sauce using Tiptree Raspberry Seedless
Tiptree's quest for perfect fruit leads them to Scotland where the cool, damp climate produces firm, intensely-flavored raspberries that are turned into the finest raspberry preserve. We extract the seeds to offer a smooth texture. As with all Tiptree jams and marmalades, the raspberries are cooked using traditional methods in small batches to ensure the highest consistent quality.
How to make the Rib Eye with Raspberry Sauce
Ingredients you’ll need:
- 1 bottle red Zinfandel
- 2 cups fresh raspberries
- 1 cup ketchup
- 3 tablespoons balsamic vinegar
- 1 teaspoon sweet paprika
- ½ teaspoon cinnamon
- Salt
- Freshly ground pepper
- 4 bone-in rib-eye steak
Instructions:
- In a pot over medium-high heat, bring the Zinfandel to a boil.
- Lower heat and simmer until reduced by half (approx. 25 minutes)
- Add raspberries, ketchup, vinegar, paprika, cinnamon, and Tiptree Raspberry Seedless. Season with salt and pepper to taste. Set aside
- Heat grill to medium-high. Season steaks with salt and pepper.
- For medium-rare, grill for 6 minutes on each side.
- Brush steaks with sauce and flip and grill for 2 minutes. Repeat on other side
Serve sliced and drizzled with sauce.
About Tiptree
All Tiptree products are made without artificial preservatives or GMOs. Tiptree has been creating scrumptious jams and preserves for over 100 years in small-batch copper kettles, so you can rest assured you are receiving the highest quality possible.