Balsamic Glazed Ribeye Skewers
- Total time
- 120 min
- Serves
- 4
- Cuisine
- American
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
Steps
- 1
Slice your ribeye into thin strips and pound until very thin.
- 2
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.
- 3
Mix the wine, balsamic, soy sauce, crushed red peppers, garlic and rosemary.
- 4
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.
- 5
Preheat a pan for 4 minutes on medium low. Add olive oil, raise to medium high.
- 6
Sear your skewers on the 2 widest sides for 2-3 minutes per side or until very golden.
- 7
Set aside.
- 8
Strain your marinade and add to the same pan as the skewers with the demi-glace (or beef bone broth) and sugar.
- 9
Let it reduce to ⅓ or until it completely coats the back of a spoon.
- 10
Brush the glaze on the skewers.
- 11
Top with chives and that is it.
Source: foodmymuse.com·Own this recipe or photo? Request removal