Rib Eye Brochettes With Horseradish Cream

Follow this recipe for the ultimate ribeye brochettes that are tender and succulent. Using a marbled ribeye will help to bring bigger flavors to the palate. The horseradish cream is both lush and tangy, complimenting the ribeye perfectly. Our Fifty / Fifty is full of fruit and tannins, and is a natural companion to this flavorful dish.


12 oz ribeye steak
4 tbsp olive oil
12 small bamboo skewers
salt and pepper to taste
¼ cup sour cream

1 tbsp grated horseradish
1 tsp fresh dill, chopped
½ tsp fresh lemon juice
Salt and pepper to taste


Serves Yields 1 dozen
Prep Time: 15 minutes
Cook Time: 15 minutes

Cut the ribeye into 12 cubes, season with salt and pepper. Add beef cubes onto the skewers.

Heat the olive oil in a sauté pan, add the beef skewers and sear each side for about 15 to 20 seconds.

Place the skewers on a wire rack with a sheet pan underneath. Roast them at 300-degrees for about 15 minutes.

Remove from oven and let the skewers rest for about 10 minutes before serving.

Top the beef skewers with the horseradish cream and enjoy!

Note: The skewers can be grilled instead of roasted if you prefer.

Horseradish Cream

Place the sour cream, horseradish, dill, and lemon juice in a bowl. Whisk until the mixture is smooth and creamy.

Season with salt and pepper to taste.

Reserve until needed.

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