Elk Ribeye Yakitori Skewers

  • Aug 10, 2021
  • By Jackson Hole
  • 0 Comment

Our Elk Ribeyes are the perfect cut for slicing thin and marinating simply with soy, sugar, garlic and sesame oil for a quick and delicious, Japanese inspired grilled yakitori style meal!

Soy & Garlic Marinated Elk Ribeye “Yakitori”


  • 2 ea. JHBMCo. Elk Ribeye steaks (8oz. ea.)
  • 1 Tbsp. soy sauce
  • 1 Tbsp. light brown sugar
  • 1 Tbsp. sesame oil
  • 1 tsp. chili flake
  • 2 ea. garlic cloves, sliced thinly

Serves: 4

- Begin by soaking 12ea. bamboo skewers in water. We prefer the double prong type as pictured. If you are using single skewers, we suggest using two, which will help to keep the meat from spinning on the skewer and will lay flatter on the grill for more of that delicious, smoky char!

- Prepare your grill for hot and direct grilling. We really like the flavor that charcoal imparts, but a gas grill or cast iron grill pan will work too.

- Slice your JHBMCo. Elk Ribeyes into six 1/4” thick slices each. You’ll have 12 slices total.

- Arrange the sliced elk ribeye slices on a shallow rimmed dinner plate and drizzle with the soy sauce and sesame oil, then evenly sprinkle the brown sugar, chili flake and garlic over the top.

- Marinate for no less then 30 minutes (flipping the meat after 15 minutes).

- After marinating for the 30 minute minimum, wipe away any of the garlic slices (they’ll burn on the grill!) and thread the elk slices onto the skewers.

- Lightly oil the grill grates to prevent sticking, then place the skewers over the hot coals.

- To prevent the exposed ends of skewers from burning, position the skewer handles over the edge of the grill and away from the coals. You may also wrap the skewer handles with foil.

- The elk yakitori skewers will cook rather quickly, so turn after approximately 2 minutes and cook for the same amount of time on the reverse side.

- Serve simply with steamed rice and a side of lightly pickled vegetables and enjoy!


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