If you think that grilling can’t be elegant, then you have to try this Grilled Ribeye Steak with Shishito Salsa. It’s smoky, savory, acidic, and spicy, with just a touch of sweetness. Grilling a ribeye makes for the perfect summer date night dinner to enjoy at home and is perfect for sharing. Fire up the grill and let’s get cooking!
Table of Contents
- Grilling a Ribeye Steak Is Perfect for At-Home Date Nights
- Special Tools You’ll Need
- Ingredients and Substitutions
- The Best Way to Grill a Ribeye on a Gas Grill
- What to Serve on the Side
- Understanding the Different Grades of Beef
- Jenny’s Tips for Making Perfectly Grilled Ribeye
- More Easy Grilled Steak Recipes to Make
Grilling a Ribeye Steak Is Perfect for At-Home Date Nights
I recently dined at a restaurant called Loro in Austin, TX. Its menu is an homage to Texas BBQ with roots in Asian flavors. I had this incredible smoked and grilled bavette steak with shishito salsa verde that I knew I had to rush home and recreate.
While this grilled ribeye recipe isn’t the exact same, it might be even better (sorry, Loro!)! I added a bit of cara cara orange to the salsa and it absolutely transforms the dish. The combination of the slightly spicy shishitos with orange, shallot, lime, and a bit of cilantro is the perfect pairing for tender grilled ribeye steak.
I am a huge steak girl, but sometimes it can feel like a heavy meal. This recipe is the perfect summer steak dish! The salsa makes the steak feel light without sacrificing any flavor.
Special Tools You’ll Need
Ingredients and Substitutions
You can find the full list of ingredients, quantities, and method in the recipe card at the end of the page.
- Ribeye steak. Head to the butcher and grab a really nice, well-marbled ribeye. Opt for a piece that’s almost 2 inches thick — it’s much more forgiving and will be difficult to overcook.
- Shishito peppers. This variety of Japanese pepper is known for its mild heat and unique flavor. Most of the peppers are mild and sweet, but occasionally you’ll encounter one with a slightly spicy kick. The peppers have thin walls, making them perfect for grilling or blistering in a hot skillet, which enhances their flavor and gives them a slightly smoky taste. You can typically find them at Trader Joe’s, Whole Foods, HEB, etc.
- Orange. If you can find cara cara oranges, they are the best! Otherwise, try a nice navel orange.
- Shallot. Shallot adds the perfect hint of onion without being overwhelming. You could swap in any onion variety, just make sure to mince it finely.
- Ginger. Fresh ginger adds a bit of spice while keeping the salsa fresh and citrusy.
- Thai chile. This is an optional ingredient as any chile will work, but I love the flavor of red Thai chiles!
- Olive oil. This is the perfect occasion to bust out the good stuff! Pick something with big flavor.
- Fresh cilantro. Brightens up the salsa and gives it an herbaceous flavor.
- Soy sauce. Seasons the salsa and adds umami flavor.
- Lime juice. Buy an actual lime and skip the shelf-stable juice in lime-shaped bottles.
Jenny’s Tip: I am OBSESSED with shishitos. If you love them too, try making my Grilled Steak Kabobs with Shishitos next.
The Best Way to Grill a Ribeye on a Gas Grill
- Dry brine the steak. This is a fancy way of saying you need to season the ribeye liberally with salt and pepper and let it hang out in the fridge, uncovered, for up to 8 hours before grilling. Dry brining steak gives the salt time to penetrate the meat (which seasons and tenderize the ribeye), and it gently dries out the exterior of the steak so it develops a better sear on the hot grill.
- Bring the steak to room temperature. I suggest removing the steak from the fridge an hour before grilling so it can come to room temp. If you grill a thick-cut ribeye that’s been taken straight from the fridge, the outside will wind up being a little tough and chewy.
- Prep the grill for zone cooking. The beauty of grilling a ribeye on a gas grill is that it’s super easy to preheat one side of the grill to medium-high heat and the other to low heat. Using different heat zones ensures a perfectly cooked ribeye every time.
- Grill your ribeye. The steak needs to start on the hotter side of the grill. A 4- to 5-minute sear develops those gorgeous grill marks, and then you’ll transfer it to the cooler side of the grill to finish cooking.
- Grill the peppers, then make the salsa. Shishitos need to be grilled for 6ish minutes. You want them to be nice and blistered before chopping and tossing with the salsa ingredients.
- Top and serve. You can spoon the salsa over the ribeye before slicing for a pretty presentation, or you can serve it on the side so everyone can help themselves.
What to Serve on the Side
Pair your succulent ribeye steak with steakhouse classics like baked or mashed potatoes, fries, or one of the following side dishes:
Understanding the Different Grades of Beef
When it comes to purchasing beef, understanding the different grades can help you make an informed decision and ensure the best quality for your desired cooking method. Let’s take a closer look at the different grades of beef:
- Prime Grade: Considered the highest quality, prime grade beef is well-marbled with fat, which contributes to its tenderness, juiciness, and exceptional flavor. This grade is often found in high-end steakhouses and specialty meat markets. Prime grade beef is relatively scarce and commands a higher price point.
- Choice Grade: Choice grade beef is the most commonly available grade and strikes a balance between tenderness and affordability. It has less marbling than prime grade but still delivers good flavor and tenderness. Choice grade beef is a popular choice for everyday cooking and grilling.
- Select Grade: Select grade beef is leaner than prime or choice, with less marbling. It tends to be less tender and may require additional attention during cooking to prevent dryness. Select grade beef is often a more economical choice but can still be enjoyable when cooked properly and with flavorful marinades or tenderizing techniques.
- Other Grades: There are also specialty and alternative grading systems used in certain regions or for specific purposes. For example, Wagyu beef from Japan is highly regarded for its intense marbling and tenderness. Additionally, grass-fed or organic beef may be labeled differently based on specific certifications or standards.
Keep in mind that while beef grading provides a general indication of quality, it is not the sole determinant of a great eating experience. Factors like proper aging, handling, and cooking techniques also play significant roles in achieving a delicious final result.
It’s always a good idea to consult with your local butcher or trusted meat purveyor to ensure you select the best steak for this recipe.
Jenny’s Tips for Making Perfectly Grilled Ribeye
Choose the right piece of steak. Opt for a really well-marbled ribeye that’s at least 24 oz. Cooking one steak and sharing makes it much more difficult to overcook.
Season ahead of time. Season your steak liberally several hours before cooking the steak so that the salt really has time to permeate.
Preheat the grill. Ensure your grill is preheated before adding the steak for proper searing.
Embrace cooking zones on the grill. Heat one side of the grill to high heat, and the other side to low heat. Sear the steak for 4-5 minutes per side on the high heat and then transfer to the cooler side of the grill to finish cooking at a slower pace.
Use a meat thermometer. To make sure your steak is cooked to the perfect temperature, always use a meat thermometer!
Rest before serving. Once the steak is off the grill, allow it to rest for a few minutes. This helps the juices redistribute, resulting in tender and flavorful steak.
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Easy Grilled Steak Recipes to Make
- Grilled Tuscan Steak
- Thai Steak Salad
- Grilled Coffee-Rubbed Tri Tip Steak
- Grilled Carne Asada
- Grilled Ribeye with Chimichurri
- Grilled Steak Sandwiches
- Steak with Thai Chimichurri
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Grilled Ribeye with Shishito Salsa
Ingredients
For the steak:
- 24 oz ribeye steak, 2 inches thick
- kosher salt , to taste
- freshly ground black pepper , to taste
For the shishito salsa:
- 4 oz shishito peppers, rinsed
- 3 tablespoons olive oil, divided
- 1 garlic clove, grated
- 1 teaspoon grated ginger or ginger paste
- 1 – 2 red Thai chilies, minced
- 1/2 cup diced orange segments
- 1 small shallot, finely minced
- 3 tablespoons minced cilantro
- 1 tablespoon soy sauce
- 1 lime, juiced
Instructions
- Season the steak. A few hours before you plan to cook, season the steak all over with kosher salt and pepper. Lay the steak on a plate and leave it uncovered in the fridge for up to 8 hours.
- Bring the steak to room temperature. An hour before you plan to cook, pull the steak out of the fridge and let it come to room temperature.
- Prep the grill. Before using your grill, make sure to clean the grates of any food and debris. Lightly grease the grates with nonstick spray. Preheat an outdoor grill where one side is medium-high heat and the other side is low heat. Close the lid and wait until the temperature reaches 450ºF.
- Grill the steak. Place the steak on the hot side of the grill and grill 4-5 minutes per side, until browned with grill marks. Transfer to the cool side of the grill until the internal temperature reaches 130ºF. Remove from the grill and let the steak rest for 10 minutes before slicing.
- Grill the peppers. Toss the shishito peppers with 1 tablespoon of oil, salt, and pepper and grill for 6-7 minutes, until blistered. Remove from the grill and once they're cool, remove the stems and finely chop.
- Make the salsa. Mix together the remaining ingredients for the salsa and season to taste with salt and pepper. Serve over the grilled ribeye steak.
Storage Instructions
- To store: Store the steak and salsa separately. Place the cooked steak in an airtight container or wrap tightly with plastic wrap. Store in the refrigerator for up to 3-4 days.To reheat: Preheat your oven or broiler to medium heat. Arrange the steak slices close together on a baking sheet or broiler pan, and heat for about 5-7 minutes, or until warmed through. Keep a close eye on it to avoid overcooking. Or, reheat in a lightly oiled skillet over medium heat until warm.Serving Tips: When reheating, be mindful not to overcook the steak, as it can result in a tougher texture. To help keep the steak moist, you can brush it with a little sauce or broth while reheating. It’s also a good idea to add fresh herbs or a squeeze of citrus juice to enhance the flavors before serving.
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