Grilled Ribeye with Shishito and Pineapple Salsa

"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 What's so great about Pre? Pre offers 100% transparent, airtight packaging that is nitrate and BPA-free. Swipe left to see it in action! For more info and inspo, head to link in my bio. For the recipe head to @theFeedFeed link here: #eatpre #grassfedgriller #grillpre #feedfeed"
-- @realfoodbydad
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  • Recipe Card

Juicy ribeye steaks are adorned with a vibrant shishito pepper and sweet pineapple salsa!

Recipe Card

For the Ribeye:


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


  • 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.