If you think that grilling can’t be elegant, then you have to try this Grilled Ribeye Steak with Shishito Salsa. It hits all the flavor wickets! Smoky, savory, acidic, spicy, with just a touch of sweetness.

This is the perfect summer date night recipe to enjoy at home and is perfect for sharing. So fire up the grill and let’s get cooking!

Grilled Ribeye with Shishito Salsa

This is the newest recipe in my Summer Grilling Series and it’s coming it hot! I recently dined at a restaurant called Loro in Austin, TX. It’s a 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 it feel light without sacrificing any flavor. Plus, I am OBSESSED with shishitos. If you love them too, check out my recent recipe for Grilled Steak Kabobs with Shishitos.

For more summer BBQ worthy recipes, check out all my Grilling Recipes!

How to Make Grilled Ribeye with Shishito Salsa

In this section, I’ll walk you through the step-by-step process of grilling perfect ribeye steak that’s bursting with flavor. From selecting the perfect piece of steak to mastering the grilling techniques, get ready to elevate your steak game for your next summer cookout!

Tools Needed

• Mixing Bowl
• Sharp Knife
• Cutting Board
• Grill or Grill Pan
• Meat Thermometer

Ingredients and Substitutions

• Ribeye. 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 more difficult to overcook.
• Shishito peppers. Shishito peppers are readily available in most grocery stores including 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.

The Process

1. 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.
2. 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.
3. 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 450 F.
4. 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 130 F. Remove from the grill and let the grilled ribeye rest for 10 minutes before slicing.
5. 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.
6. 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.

Understanding 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:

1. 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.
2. 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.
3. 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.
4. 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.

Tips for Making Perfectly Grilled Ribeye

Grilling the perfect steak can feel intimidating! When you’re spending a lot on a quality cut of beef, there’s a lot of pressure to keep it tender and not overcook it. Here are all my best tips for making perfect grilled ribeye every time:

1. 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.
2. Season ahead of time: Season your steak liberally several hours before cooking the steak so that the seasoning really has time to permeate.
3. Bring your steak to room temperature before cooking: A room temperature steak cooks more evenly!
4. Preheat the grill: Ensure your grill is preheated before adding the steak for proper searing.
5. 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.
6. Use a meat thermometer: To make sure your steak is cooked to the perfect temperature, always use a meat thermometer.
7. 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.

What are Shishito Peppers?

Shishito peppers are a popular Japanese variety of pepper known for their mild heat and unique flavor. They are small and slender, usually measuring about 2 to 4 inches in length. Shishito peppers are typically green, although they can turn red as they mature.

What sets shishito peppers apart is their flavor profile. 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.

Shishito peppers have gained popularity in recent years, not only in Japanese cuisine but also in various international dishes. They are often enjoyed as a tasty appetizer or side dish, and their versatility makes them a great addition to stir-fries, salads, or even stuffed with fillings.

Storage and Reheating Instructions

When it comes to storing and reheating grilled ribeye with shishito salsa, a few simple practices can help maintain their flavor and texture:

1. Storage: If you have leftover steak, store the steak and shishito separately. Place the cooked steak in an airtight container or wrap them tightly with plastic wrap. Store them in the refrigerator for up to 3-4 days.
2. Reheating: To reheat your grilled ribeye, there are a couple of options:
   • Oven or Broiler: Preheat your oven or broiler to medium heat. Arrange the steak close together on a baking sheet or broiler pan, and heat them for about 5-7 minutes, or until warmed through. Keep a close eye on them to avoid overcooking.
   • Stovetop: Heat a skillet or grill pan over medium heat and add a small amount of oil or butter. Sear the steak, turning occasionally, until heated through. This method helps retain some of the original grilled flavor.
3. 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.

While reheating can be convenient, grilled ribeye is often best enjoyed fresh off the grill. If possible, try to cook just the amount you and your guests will consume to ensure the highest flavor and texture quality.

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This Grilled Ribeye with Shishito Salsa is one of my new favorite grilling recipes. It’s perfect for a summer date night and proves that grilling can be elegant! 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 Summer Grilling Recipes to Try Now

Grilled Pork Tenderloin with Chimichurri
Grilled Steak Kabobs with Shishito Peppers
Easy Pollo Asado
Beef Kofta Kebabs

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