Honey Balsamic Steak

2 ribeye steaks on grill with balsamic glaze.

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There's nothing quite like the flavor of a juicy ribeye hot off the Big Green Egg, and this honey balsamic glaze takes it to a whole new level. Whether you’re firing up the grill for a weekend feast or a special weeknight dinner, this steak is guaranteed to impress.

Prep Time10

Cook Time10

Course: Steaks

Cuisine: American

Keyword: glazed steak

Servings:

Calories: 320kcal

Ingredients

2 ribeye steaks
1 tablespoon olive oil

Honey Balsamic Glaze

3 tablespoon honey
1 tablespoon balsamic vinegar
1 tablespoon minced garlic
¾ teaspoon kosher salt
¾ teaspoon coarse ground pepper

Instructions

Prepare a grill fire to 350° using lump charcoal with hickory for smoke flavor.
Pat steaks dry with paper towels and Brush both sides of the ribeyes with olive oil.
Make the Glaze: In a small bowl, combine honey, balsamic vinegar, minced garlic, salt and pepper.
Place steaks directly on the hot grill. Brush the top side with glaze and cook for 3–4 minutes.
Flip the steaks, brush with more glaze, and continue grilling until they reach your preferred doneness using a digital meat thermometer. (see guide in notes)
Remove steaks from the grill, rest for 5 minutes, then slice and serve with any remaining glaze on the side.

Notes

Steak Doneness:

Rare: 120°–125°F (cool red center)
Medium Rare: 130°–135°F (warm red center)
Medium: 140°–145°F (warm pink center)
Medium Well: 150°–155°F (slightly pink center)
Well Done: 160°F+ (little to no pink)

Choose thicker-cut ribeyes for best grilling results—1 to 1½ inches thick
Let steaks come to room temperature before grilling for even cooking
Always rest steaks after grilling to retain juices
Store leftover steak in an airtight container in the refrigerator for 2-3 days.
Reheat steak in a buttered skillet over medium heat until heated through.

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