This post may contain affiliate links. Please read our disclosure policy.
This Balsamic Glazed Ribeye Skewer recipe will elevate any Holiday gathering, or any dinner honestly! A glass of Cabernet Sauvignon in one hand and a ribeye steak skewer in the other, it doesn’t get any better than that! The balsamic ribeye steak marinade is pretty simple and the glaze is one that you’ll want to eat on it’s own it’s so good 🔥
Table of Contents
Why You’ll Love Balsamic Glazed Ribeye Skewers
This dish is one of those that really stands out. You can make it as a main or an appetizer and it comes together pretty quickly. The ribeye is sliced thin and then marinated so it is extra tender. The balsamic vinegar and the wine with the pop of sweet are perfectly balances and SO good.
How To Prepare
Prepare the Ribeye 🥩
Slice your ribeye into thin strips. Set on top of parchment paper and set some on top (to keep it from splattering), then pound until very thin. Fold the ribeye strip onto itself as shown in the video and insert onto the skewer. Repeat until they are all done. Place in a shallow container.
Marinate and Sear 🔥
Mix the wine, balsamic, soy sauce, crushed red peppers, garlic and rosemary. Pour balsamic glaze marinade all over the ribeye skewers. Let sit 1 hour. Remove from the marinade and pat dry real well. Let them sit on a cooling rack inside of a baking sheet in the fridge for 20-30 minutes.
Preheat a pan for 4 minutes on medium low. Add olive oil, raise to medium high. Sear your skewers on the 2 widest sides for 2-3 minutes per side or until very golden. Set aside.
Strain your marinade and add to the same pan as the skewers with the demi-glace (or beef bone broth) and sugar. Let it reduce to ⅓ or until it completely coats the back of a spoon. Brush the glaze on the Balsamic Glazed Ribeye. Top with chives and that is it.
🫶 And that is it, subscribe for more!
Substitutions and Variations
- Substitutions
- If you would like to use a different steak for this ribeye recipe you can, this balsamic glaze marinade goes great on a lot of things.
- If you can’t find rosemary, you can use fresh thyme instead.
- You can always use brown suger in place of turbinado sugar.
- Variations
- Asain-Inspired Variation: You can use soy sauce instead of wine and top with seseme seeds and green onion. This is a great option if you are looking for alcohol free.
- Fig Jam Variation: Instead of sugar, use fig jam as your sweet pop.
🔥Chef Nadia’s Tip🔥
- When pounding your steak thin, make sure you put parchment paper or plastic wrap under and on top of your steak so it doesn’t splatter everywhere.
- Do not marinate this for longer than an hour. The steak is is sliced and pounded thin enough that if you let it marinate for too long it can become mushy.
The Perfect Pairings
🍷 Drinks: Obviously a red wine is going to pair well with any ribeye steak recipe. Cabernet Sauvignon, Zinfindel or a Malbec will go great with the richness of this dish. If you are looking for a good cocktail, a London Mule, Old Fashioned or Negroni are great matches.
🥗 Sides: Potato Puree will pair great with this especially because you will want to be able to mop the sauce up with it. A crisp Butter Salad is always a refreshing choice. Balsamic Green Beans harmonizes perfectly with this Balsamic Glazed Ribeye.
🍰 Desserts: To finish this amazing night a Burnt Basque Cheesecake is what you need.
Balsamic Glazed Ribeye Skewers: Questions Answered
Unfortunately no, the steak is sliced and pounded thin enough that if you let it marinate for too long it can become mushy.
Absolutely. This marinade is great with either of those options!
The skewers for this recipe are actually cocktail picks from crate and barrel but I use them a skewers and I am obsessed with them!
Balsamic Glazed Ribeye Skewers
Equipment
- 6-8 skewers I'm using 4 inch stainless steel
- 1 shallow container for marinating
- 1 pan
Ingredients
- 3-14 oz ribeyes, excess fat trimmed
- ¾ cup cabernet sauvignon, I am using 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, I’m using 4 inch stainless steel
- Chives for topping
Instructions
- Slice your ribeye into thin strips and pound until very thin.
- Fold the ribeye strip onto itself as shown in the video and insert onto the skewer. Repeat until they are all done. Place in a shallow container.
- Mix the wine, balsamic, soy sauce, crushed red peppers, garlic and rosemary.
- Pour marinade all over the skewers. Let sit 1 hour. Remove from the marinade and pat dry real well. Let them sit on a cooling rack inside of a baking sheet in the fridge for 20-30 minutes.
- Preheat a pan for 4 minutes on medium low. Add olive oil, raise to medium high.
- Sear your skewers on the 2 widest sides for 2-3 minutes per side or until very golden.
- Set aside.
- Strain your marinade and add to the same pan as the skewers with the demi-glace (or beef bone broth) and sugar.
- Let it reduce to ⅓ or until it completely coats the back of a spoon.
- Brush the glaze on the skewers.
- Top with chives and that is it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
