Grilled Ribeye with Shishito Salsa Verde

Whenever I have a steak that’s 1.5-2 inches thick, I always do a reverse sear. Meaning, I roast the steaks in the oven at 250 for ~30 min or until they reach 110 internal, then finish them on the grill until ~120 internal. This gives you a nice edge to edge medium rare + a caramelized exterior. Here, I simply seasoned the steaks with salt. For the salsa verde, I got some shishito peppers from the garden and tossed them in some olive oil, salt and pepper then seared them on the grill over high heat. I chopped the cooked shishitos into a paste and added chopped thai basil, mint, fish sauce, lime juice, brown sugar, and thai chili. Which paired perfectly with this crunchy thai style salad and a side of rice.