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Glazed Ribeye and California Reds

Glazed Ribeye and California Reds
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This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at as a part of the Heinen’s 4 P.M. Panic Series.

For this week’s 4PM Panic post, I’m sharing a super simple way to entertain your friends with a delicious meal and a truly delicious wine pairing. The bone-in Ribeye, hand-cut by the butcher at Heinen’s, is perfectly marbleized allowing for that rich “fatty” flavor in our steak.

Fatty meats work great with bold and tannic red wines. The tannin is an astringent which works as a palate cleanser to cleanse the fattiness from the inside of our mouth leaving a flavor combination that will keep you reaching for more. This is why Paul Dolan Cabernet from Mendocino County and Purple Heart Red blend from Napa Valley pair so will with this ribeye.  I personally enjoyed both wines but the Purple Heart Vineyard gives a percentage of their sales to the Purple Heart Association helping Veterans and their families so that put it on the top of the list for me.

Glazed Ribeye

Glazed Ribeye

Adjust amounts according to number of guests.

  • 1 thick-cut rib-eye steak
  • Salt and pepper to taste
  • 3 tablespoons melted butter
  • ¼ cup low sodium soy sauce


  • Sprinkle on all sides with salt and pepper, to taste.
  • Heat your grill to the max heat–that means at least three of the burners on full blast high, and keeping the lid closed for a good 5-10 minutes.
  • Mix the melted butter together with the soy sauce in a small bowl.
  • When the grill is heated, put the steak on the grill, letting it brown for about 1-2 minutes. You can close the grill lid to let the heat build-up and get some nice caramelization on the edges of the steak.
  • After 1-2 minutes, turn the steak 45 degrees to get those pretty grill marks. Let cook again for 1-2 minutes. Flip the steak and repeat the above steps for the other side.
  • If you are cooking a very thick steak, use your tongs to lift up the steak and brown the edges.
  • Liberally brush the steak with the soy-butter mixture using a heat-proof basting brush. Flip the steak and brush the other side. You may want to wear an oven mitt for this process, as the butter may cause some fairly strong flame-ups. It’s a good idea to have a spray bottle or cup of water to put out flare-ups.  You want to glaze and char your steak not burn it.

The glaze will make the steak perfectly caramelized and charred on the outside! Those grill marks you worked on earlier add the perfect uniformity of char and color!

  • Liberally glaze the steak continuously until it’s cooked to your preferred done-ness – rare, medium-rare, medium, etc. This translates to grilling the steak for an additional 3-5 minutes for medium-rare, 5-7 minutes for medium, or 8-10 minutes for medium-well, though this does depend on steak thickness. A better test for doneness is to poke the steak gently with the tongs. The squishier it is, the rarer your steak will be. More firm means more well-done.
  • Remove the steak from the heat and let rest for 10-15 minutes. I know this seems like a long wait but doing this will allow the juices to settle inside the steak so when you slice it the juice will be in every bite instead of running all over your plate.

We served our steak with roasted garlic.  It’s a perfect pairing and incredibly simple to make.  Simply cut the top off of a head of garlic. Drizzle it with olive oil and salt then place it cut side down in an ovenproof dish.  Cover tightly with tinfoil and bake at 375° for about 30 minutes.  The top will get caramelized and each clove of garlic will be soft and spreadable.

Yellow Squash and Red Onions

In keeping with the simplicity of preparing this steak, we decided to make grilled slices of yellow squash and red onion to serve as a side.  To prepare your grilled yellow squash simply slice them and sprinkle them with kosher salt.  We used a grill pan on the stovetop because our grill was busy with the steaks. Inside or out, get your grill pan nice and hot brush the pan with olive oil.  Place squash and onion slices on the grill without overlapping.  Grill until you see nice grill lines flip and grill the other side.  Remove to a platter.  These are good hot but I enjoy them even better at room temperature.

When I was at Heinen’s picking up my steaks I found a special treat in the produce department.  This month Chanterelle mushrooms are available. They are sweet, meaty and slightly peppery.  They’re a perfect accompaniment for our steak.  I simply sautéed them in a little olive oil and a slash of white wine.

Chanterelle Mushrooms

Glazed Ribeye and California Reds

Glazed Ribeye and California Reds

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

Recent Reviews

  1. Hi! Just wondering on that roasted garlic from this Glazed Ribeye and California Reds article. Do you take the skin off of the garlic before baking? Thanks!

    “We served our steak with roasted garlic. It’s a perfect paring and incredibly simple to make. Simply cut the top off of a head of garlic. Drizzle it with olive oil and salt then place it cut side down in an oven proof dish. Cover tightly with tinfoil and bake at 375° for about 30 minutes. The top will get caramelized and each clove of garlic will be soft and spreadable.”

    1. Hello Rob,
      Thank you for reaching out with your question. Sally indicated that it’s best to take the entire bulb of garlic (skin included) & cut the top off of it so you can see all the smaller pieces of garlic inside. Drizzle it with olive oil and salt and place it cut side down in a baking dish and bake it.

      Once they’re roasted and soft the meat of the garlic will squeeze right out of the skin, so there’s no need to remove it prior to baking. Hope this helps!

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