For the Ribeye:
- 2 Pre Food Ribeye Steaks
- vegetable oil
- salt, to taste
- black pepper, to taste
For the Shishito and Pineapple Salsa
- 1 cup grilled shishito peppers, diced
- 1 cup pineapple, diced
- 2 cloves of garlic, finely grated
- 1 tablespoon white wine vinegar
- 1-2 teaspoons lime juice
Remove ribeye from the refrigerator 30 to 45 minutes (depending on the thickness) ahead of when you plan to grill.
Heat grill for indirect cooking over medium heat, about 300 degrees F. Rub oil on both sides of steak.
Insert digital thermometer probe into the middle of the meat horizontally. Set the target temperature to 115 degrees F (or 10 to 15 degrees below final desired temperature. I’m going for 130F). Grill for about 20 to 40 minutes. Time will depend on thickness of the ribeye.
Once ribeye has reached 115 degrees F, remove from the grill. Place it on a cooling rack on a rimmed baking sheet and tent with foil. Increase grill to 500 degrees F.
Return ribeye steaks back to the grill and sear until each side is browned and charred, about 1 to 2 minutes total.
To make salsa: Add all ingredients into a small and mix to combine. Serve with ribeye steaks.