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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Set Aside Skewers: Remove the seared skewers from the pan and set them aside while you prepare the glaze.
- 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.
- 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.
- Glaze the Skewers: Brush the reduced glaze generously over the seared ribeye skewers to impart a rich, glossy finish.
- 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
