Grilled Rib-Eye Steaks with Blistered Padrón Peppers
With its generous marbling, rib-eye just may be the tastiest steak of all for the grill. Inspired by the cider-house tradition in the Spanish countryside, Matthew Dillon of Bar Sajor restaurant in Seattle adds a phenomenal but simple sauce from the resting juices and a touch of cider vinegar and honey. He grills the meat over wood at the restaurant; for home grillers, he recommends hardwood charcoal and fruitwood chips.
- Time: 105 min
- Servings: 4
Source: Sunset Magazine
Ingredients
- beef rib-eye steaks, each 16 oz. and 1 1/4 to 1 1/2 in. thick, preferably well-m
- tablespoons grapeseed oil, divided
- teaspoons kosher salt, divided
- About 1 1/4 tsp. pepper, divided
- butter, divided, softened
- tablespoons fresh thyme leaves, divided
- tablespoons honey, divided
- tablespoons cider vinegar, divided
- Padrón or shishito peppers
- garlic cloves, thinly sliced