How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Grilled Rib-Eye Steaks With Blistered Padrón Peppers?

You need 10 ingredients. The key ingredients include: 2 beef rib-eye steaks, each 16 oz. and 1 1/4 to 1 1/2 in. thick, preferably well-marbled, grass-fed, and dry-aged, 2 tablespoons grapeseed oil, divided, 2 1/4 teaspoons kosher salt, divided, About 1 1/4 tsp. pepper, divided, and more.

Is Grilled Rib-Eye Steaks With Blistered Padrón Peppers suitable as meat & poultry?

Yes, Grilled Rib-Eye Steaks With Blistered Padrón Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Grilled Rib-Eye Steaks With Blistered Padrón Peppers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Rib-Eye Steaks With Blistered Padrón Pepper

Name: Grilled Rib-Eye Steaks With Blistered Padrón Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 beef rib-eye steaks, each 16 oz. and 1 1/4 to 1 1/2 in. thick, preferably well-marbled, grass-fed, and dry-aged; 2 tablespoons grapeseed oil, divided; 2 1/4 teaspoons kosher salt, divided; About 1 1/4 tsp. pepper, divided; 1/4 cup butter, divided, softened; 2 tablespoons fresh thyme leaves, divided; 2 tablespoons honey, divided; 2 tablespoons cider vinegar, divided; 2 cups (5 oz.) Padron or shishito peppers; 2 garlic cloves, thinly sliced

Grilled Rib-Eye Steaks With Blistered Padrón Peppers

Eats Now Editorial Team · 385 kcal · Meat & Poultry

1
An hour before cooking, season steaks with 2 tsp. salt and 1 tsp. pepper and set on a plate to come to room temperature. Then, brush steaks with 1 tbsp. oil. Meanwhile, soak 1 cup fruitwood chips in a bowl of water about 30 minutes.
2
Put 2 tbsp. butter in a shallow baking dish big enough to hold steaks. Add a few cracks of pepper and 1 tbsp. each thyme, honey, and vinegar; bring to grill area. Bring ingredients for peppers to grill: the Padrons; remaining 1 tbsp. oil, 1/4 tsp. salt, and 2 tbsp. butter; a dish with remaining 1 tbsp. thyme and the garlic; and another dish with remaining 1 tbsp. each honey and vinegar. Also bring a large cast-iron skillet, wooden spoon, grilling tongs, and foil.
3
For charcoal, ignite a very full chimney of hardwood mesquite charcoal on firegrate of a charcoal grill. Arrange coals on firegrate in a slope so there's a hotter area and a cooler one. Drain wood chips and scatter over charcoal. Set cooking grate in place. For gas, heat a gas grill to high (450u00b0 to 550u00b0). Put drained wood chips in the grill's smoking box, or seal chips in a packet of foil, cut dime-size holes, and set directly on a burner. Cover grill.
4
When wood chips start to smoke (1 to 2 minutes for charcoal, 10 to 15 minutes for gas), set steaks over hottest part of charcoal fire (or anywhere on gas grill). Grill steaks covered, turning once and moving to cooler part of charcoal fire if they start to flare up, until well browned and done the way you like, about 10 minutes for medium-rare. Transfer steaks to baking dish with butter mixture, turn to coat, and tent loosely with foil.
5
Heat cast-iron skillet on cooking grate. When hot, add 1 tbsp. oil and swirl to coat. Then add peppers and 1/4 tsp. salt. Cook, shaking skillet and stirring occasionally, until peppers are browned and blistered, about 5 minutes. Add butter and let it foam and brown, 45 to 60 seconds. Stir in thyme, garlic, and honey-vinegar, then pour mixture over steaks. Let steaks rest about 1 minute more.
6
Transfer steaks to a cutting board, leaving juices and peppers in baking dish. Slice steaks crosswise into 1/2- to 3/4-in. strips. Using a spatula, pick up strips in original shape of steaks and set on a platter. Spoon about half of juices and peppers over steaks and serve the rest in a bowl on the side.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

Grilled Rib-Eye Steaks With Blistered Padrón Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions