Balsamic Glazed Ribeye Skewers Recipe

Introduction

Balsamic Glazed Ribeye Skewers are a flavorful and elegant way to enjoy tender, juicy beef with a rich glaze. Marinated in a savory blend of balsamic vinegar, red wine, and spices, these skewers make a perfect appetizer or main dish for any occasion.

Ingredients

• 3 ribeyes (14 oz each, excess fat trimmed)
• ¾ cup cabernet sauvignon (such as Chateau Ste Michelle)
• ¾ cup balsamic vinegar
• 1 garlic clove (smashed)
• 1 rosemary sprig
• 1 tsp crushed red peppers
• ⅓ cup demi-glace or beef bone broth
• ¼ cup turbinado sugar
• 2½ tbsp soy sauce
• 6–8 skewers (4 inch stainless steel preferred)
• Chives for topping

Instructions

1. Step 1: Slice the ribeye into thin strips and pound each strip until very thin.
2. Step 2: Fold each ribeye strip onto itself as demonstrated in the video, then thread onto the skewers. Repeat until all strips are skewered. Place skewers in a shallow container.
3. Step 3: In a bowl, mix cabernet sauvignon, balsamic vinegar, soy sauce, crushed red peppers, smashed garlic, and rosemary sprig to create the marinade.
4. Step 4: Pour the marinade over the skewers and let them sit for 1 hour. Remove skewers from the marinade and pat dry thoroughly. Place skewers on a cooling rack set over a baking sheet and chill in the fridge for 20–30 minutes.
5. Step 5: Preheat a pan over medium-low heat for 4 minutes, then add olive oil and increase heat to medium-high.
6. Step 6: Sear the skewers on the two widest sides, cooking each side for 2–3 minutes or until they develop a deep golden color.
7. Step 7: Set the cooked skewers aside while preparing the glaze.
8. Step 8: Strain the reserved marinade and pour it into the same pan used for searing. Add demi-glace (or beef bone broth) and turbinado sugar.
9. Step 9: Reduce the mixture until it thickens to about one-third the original volume and coats the back of a spoon.
10. Step 10: Brush the balsamic glaze generously over the skewers.
11. Step 11: Garnish with chopped chives and serve immediately.

Tips & Variations

• For extra flavor, marinate the beef overnight in the refrigerator.
• If you don’t have demi-glace, use a rich beef bone broth or a mixture of beef stock with a splash of soy sauce.
• Use wooden skewers soaked in water for 30 minutes if stainless steel is not available to prevent burning.
• Try adding fresh thyme or oregano to the marinade for a different herb note.

Storage

Store cooked skewers covered in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in a warm oven to avoid overcooking the beef. The glaze may thicken when chilled; simply warm slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for these skewers?

Yes, tender cuts like sirloin or filet mignon strips work well. Avoid tougher cuts as they may require longer cooking times and can become chewy.

How can I make this recipe gluten-free?

Use a gluten-free soy sauce or tamari in place of regular soy sauce to keep the recipe gluten-free without sacrificing flavor.

Balsamic Glazed Ribeye Skewers Recipe

---

★★★★★

4.9 from 111 reviews

• Author: Thomas
• Total Time: 1 hour 50 minutes
• Yield: 6–8 skewers, serves 3-4 1x

Pin Recipe

Print Recipe

Description

These Balsamic Glazed Ribeye Skewers feature tender, thinly sliced ribeye steak marinated in a flavorful blend of cabernet sauvignon, balsamic vinegar, soy sauce, garlic, and rosemary, then seared to golden perfection. Finished with a rich, reduced glaze and fresh chives, they make a perfect appetizer or main dish that’s both elegant and packed with savory depth.

---

Ingredients

Scale 1x2x3x

Beef Skewers

• 3 ribeye steaks (14 oz each, excess fat trimmed)
• 6–8 stainless steel skewers (4 inch)
• Chives for topping

Marinade

• ¾ cup cabernet sauvignon (e.g. Chateau Ste Michelle)
• ¾ cup balsamic vinegar
• 1 garlic clove (smashed)
• 1 rosemary sprig
• 1 tsp crushed red peppers
• 2½ tbsp soy sauce

Glaze

• ⅓ cup demi-glace (or beef bone broth)
• ¼ cup turbinado sugar
• Olive oil (for searing)

---

Instructions

1. Prepare the Ribeye: Slice each ribeye steak into thin strips and pound the strips until very thin using a meat mallet or similar tool, ensuring tender, quick-cooking pieces.
2. Assemble Skewers: Fold each thin ribeye strip onto itself as demonstrated in the video and thread onto the stainless steel skewers. Repeat until all strips are skewered and place the skewers in a shallow container.
3. Make the Marinade: In a bowl, whisk together the cabernet sauvignon, balsamic vinegar, soy sauce, crushed red peppers, smashed garlic clove, and rosemary sprig to create a flavorful marinade.
4. Marinate the Skewers: Pour the marinade over the skewers ensuring they are evenly coated. Let them sit for 1 hour to absorb the flavors. After marinating, remove the skewers from the marinade and pat dry thoroughly with paper towels.
5. Rest the Skewers: Place the dried skewers on a cooling rack set inside a baking sheet and refrigerate for 20-30 minutes. This helps dry the surface for better searing.
6. Heat the Pan: Preheat a pan over medium-low heat for 4 minutes, then add a splash of olive oil and increase the heat to medium-high to prepare for searing.
7. Sear the Skewers: Place the skewers in the hot pan and sear on the two widest sides for 2-3 minutes per side until they develop a deep golden crust.
8. Set Aside Skewers: Remove the seared skewers from the pan and set them aside while you prepare the glaze.
9. Prepare the Glaze: Strain the marinade to remove solids, then pour the liquid back into the same pan. Add the demi-glace (or beef bone broth) and turbinado sugar to the pan.
10. Reduce the Sauce: Simmer the mixture over medium heat until it reduces to about one-third of the original volume and thickens enough to coat the back of a spoon.
11. Glaze the Skewers: Brush the reduced glaze generously over the seared ribeye skewers to impart a rich, glossy finish.
12. Garnish and Serve: Sprinkle chopped fresh chives over the glazed skewers and serve immediately for a delicious, visually appealing dish.

Notes

• Pounding the ribeye slices thinly ensures tender bites and faster cooking.
• Patting the skewers dry before searing promotes a better crust and prevents steaming.
• Using stainless steel skewers prevents them from burning, unlike wooden skewers which need soaking.
• If demi-glace is not available, beef bone broth is a suitable substitute for the glaze.
• Adjust crushed red peppers quantity for desired spiciness.

• Prep Time: 1 hour 40 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Keywords: balsamic glazed ribeye skewers, steak skewers, balsamic vinegar marinade, seared ribeye, easy appetizer, beef skewers, savory glaze