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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
- How To Prepare Balsamic Glazed Ribeye Skewers
- Substitutions for Balsamic Glazed Ribeye Skewers
- Variations for Balsamic Glazed Ribeye Skewers
- 🔥Chef Nadia’s Tip🔥
- Recipes that Pair with Balsamic Glazed Ribeye Skewers
- Common Questions
- Balsamic Glazed Ribeye Skewers Recipe
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 Balsamic Glazed Ribeye Skewers
🔪 Slice your ribeye into thin strips. Set on top of parchment paper and set some on top (to keep it from splatering), 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.
🥣 Mix the wine, balsamic, soy sauce, crushed red peppers, garlic and rosemary.
🧊 Pour 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 skewers. Top with chives and that is it.
🫶 And that is it, subscribe for more!
Substitutions for Balsamic Glazed Ribeye Skewers
- If you would like to use a different steak you can.
- If you can’t find rosemary, you can use fresh thyme instead.
- You can always use brown suger in place of turbinado sugar.
Variations for Balsamic Glazed Ribeye Skewers
- 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 your put parchment paper or plastic wrap under and on top of your steak so it doesn’t splatter everywhere.
Recipes that Pair with Balsamic Glazed Ribeye Skewers
Common Questions
A good Cabernet Sauvignon pairs super well with this ribeye steak recipe.
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!
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.
