Ribeye with Balsamic and Red Wine Sauce

Directions

1. Preheat your Blackstone griddle to medium-high heat.

2. Place a stainless steel skillet on the griddle. Add the red wine and balsamic vinegar, then bring to a steady simmer. Cook until the liquid has reduced by approximately half, stirring occasionally and watching closely as it thickens.

3. Stir 4 tablespoons of butter into the reduction until fully melted and combined. Add the brown sugar and salt, then continue stirring until the sauce is smooth, glossy, and thick enough to coat the back of a spoon. Remove from direct heat and keep warm.

4. Season both sides of the ribeye steaks generously with Blackstone Steakhouse Seasoning and Blackstone Garlic Butter Seasoning. Allow the steaks to rest for approximately 5 minutes so the seasoning can adhere.

5. Place the ribeyes directly onto the hot griddle. No additional oil is needed, as the steaks will release their own fat while cooking.

6. Sear the steaks, flipping frequently and repositioning as needed to develop an even, golden-brown crust.

7. Once the steaks reach an internal temperature of approximately 115°F (46°C), add the butter, avocado oil, crushed garlic, thyme, and rosemary to the griddle.

8. Continue flipping the steaks through the melted garlic herb butter, coating them evenly as they finish cooking.

9. Cook until the steaks reach your preferred internal temperature. For medium-rare, aim for approximately 130°F (54°C). Remove each steak as it reaches the desired temperature.

10. Transfer the steaks to a cutting board and allow them to rest for a few minutes before slicing.

11. Slice the ribeyes and arrange on a serving platter. Spoon the warm balsamic red wine sauce over the steaks or serve it on the side. Garnish with fresh herbs if desired and serve immediately.