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Balsamic Glazed Ribeye Skewers Recipe

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★★★★★

4.6 from 64 reviews

Balsamic Glazed Ribeye Skewers are tender, thinly sliced ribeye steaks marinated in a savory blend of cabernet sauvignon, balsamic vinegar, and spices, then seared to a perfect golden finish and glazed with a rich balsamic demi-glace reduction. Finished with fresh chives, these skewers offer a sophisticated yet easy-to-make appetizer or main course bursting with bold flavors and a beautiful caramelized crust.

Ingredients

Scale

Meat

  • 3 ribeyes (14 oz each, excess fat trimmed)

Marinade

  • ¾ cup cabernet sauvignon (Chateau Ste Michelle recommended)
  • 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

Other

  • 6–8 skewers (4-inch stainless steel suggested)
  • Olive oil (for searing, amount as needed)
  • Chives for topping

Instructions

  1. Prepare the Ribeye: Slice the ribeye steaks into thin strips and pound them until very thin to ensure tenderness and quick cooking.
  2. Assemble the Skewers: Fold each ribeye strip onto itself tightly and thread onto the skewers. Repeat for all strips and place the assembled skewers in a shallow container.
  3. Make the Marinade: In a bowl, combine cabernet sauvignon, balsamic vinegar, soy sauce, crushed red peppers, smashed garlic, and rosemary sprig to create the flavorful marinade.
  4. Marinate the Skewers: Pour the marinade evenly over the skewers and let them sit for 1 hour to absorb the flavors. After marinating, remove skewers and pat dry thoroughly, then place on a cooling rack over a baking sheet and refrigerate for 20-30 minutes to dry.
  5. Preheat the Pan: Warm a pan over medium-low heat for 4 minutes, then add olive oil and increase heat to medium-high to prepare for searing.
  6. Sear the Skewers: Cook the skewers by searing the two widest sides for 2-3 minutes each side until they develop a deep golden crust.
  7. Set Aside the Skewers: Remove the skewers from the pan and set aside while preparing the glaze.
  8. Prepare the Glaze: Strain the marinade into the same pan used for searing. Add demi-glace (or beef bone broth) and turbinado sugar to the pan.
  9. Reduce the Glaze: Simmer the mixture until it reduces to about one-third of the original volume and becomes thick enough to coat the back of a spoon.
  10. Glaze the Skewers: Brush the thickened balsamic glaze generously over the seared skewers.
  11. Finish and Serve: Top the glazed skewers with fresh chives for a pop of color and flavor, then serve immediately.

Notes

  • Marinating the ribeye strips for 1 hour allows the flavors to deeply penetrate the meat.
  • Patting the skewers dry before searing helps achieve a better crust and prevents steaming.
  • Using a cooling rack in the fridge after marinating dries the surface to enhance searing.
  • Demi-glace can be substituted with rich beef bone broth if unavailable.
  • Turbinado sugar adds a subtle caramel sweetness and helps the glaze thicken nicely.
  • Be careful not to overcook the thin ribeye strips; they cook quickly during searing.
  • Stainless steel skewers conduct heat evenly and are reusable, but wooden skewers soaked in water for 30 minutes can be used as an alternative.

Keywords: balsamic glaze, ribeye skewers, grilled steak, appetizer, meat skewers, marinade, demi-glace, easy steak recipe

Find it online: https://thefoodrecipe.com/balsamic-glazed-ribeye-skewers-recipe/