Ribeye Steaks with Red Wine Glaze


Treat that special someone, or yourself, to succulent grilled steaks. C&H® Light Brown Sugar adds a touch of subtle sweetness and nuttiness to the spice rub and to the savory wine glaze as well.

Prep Time
Cook Time
4 servings
For the rub
  • ¼ cup C&H® Light Brown Sugar
  • 1 tablespoon Sea salt
  • 1tablespoon Onion powder
  • 1 tablespoon Garlic powder
  • 2 teaspoons Paprika 
  • 1 teaspoon Ground black pepper
For the glaze
  • 2 tablespoons Unsalted butter
  • 2 teaspoons Garlic, finely chopped
  • 1 tablespoon Shallots, finely chopped
  • 1 teaspoon Salt 
  • ¼ teaspoon Ground black pepper
  • 1 cup Red wine 
  • 4 tablespoons C&H Light Brown Sugar
  • 2 tablespoons Balsamic vinegar
  • 1 cube Beef bouillon 
  • 1 Sprig of fresh thyme
For the steaks
  • 4 (6-8 ounces) Ribeye steaks

Step 1 
Prepare the rub. In a small bowl, mix all the ingredients together. Set aside.

Step 2
Preheat grill to high. When ready to grill, oil the grill grate with cooking spray.

Step 3
Prepare the glaze. In a small saucepan, melt the butter. Add garlic and shallots. Season with salt and pepper. Sautee at medium heat for 1-2 minutes or until tender. Add the rest of the ingredients and bring the mixture to simmer at medium high heat. Cook, stirring occasionally, for 15-20 minutes or until thickened. Remove from heat.

Step 4
Generously season ribeye steaks with the prepared rub. Place the steaks on the hot grate and grill 5-6 minutes per side for medium rare. Transfer steaks to a cutting board and allow them to rest for 5 minutes. Cut the steaks across the grain and transfer to a serving platter. Add 2 tablespoons of glaze on top of the steaks and serve the rest on the side.

Additional Tips

Serve steaks with fresh tomatoes and roasted potatoes or white rice.