"Grilled Ribeye with Shishito and Pineapple Salsa. This is the way to do have your ribeye this summer. Start with @eatpre_ high quality grass fed and finished beef then grill it reverse sear style and top with this sweet and spicy salsa. #ad
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Grilled Ribeye with Shishito and Pineapple Salsa
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For the Ribeye:
ingredients
- 2 Pre Food Ribeye Steaks
- vegetable oil
- salt, to taste
- black pepper, to taste
For the Shishito and Pineapple Salsa
ingredients
- 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
Method
Step 1
Remove ribeye from the refrigerator 30 to 45 minutes (depending on the thickness) ahead of when you plan to grill.
Step 2
Heat grill for indirect cooking over medium heat, about 300 degrees F. Rub oil on both sides of steak.
Step 3
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.
Step 4
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.
Step 5
Return ribeye steaks back to the grill and sear until each side is browned and charred, about 1 to 2 minutes total.
Step 6
To make salsa: Add all ingredients into a small and mix to combine. Serve with ribeye steaks.