Grilled Rib-Eye Steaks & Blistered PadrÃƒÂ³n Peppers Recipe – Sunset Magazine

Name: Grilled Rib-Eye Steaks & Blistered PadrÃƒÂ³n Peppers Recipe – Sunset Magazine
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.) Padrón or shishito peppers; 2 garlic cloves, thinly sliced

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Grilled rib-eye steaks with flavorful blistered padrón peppers. Perfectly marbled for ultimate flavor. Servings: 4 | Total Time: 1 hr 45 mins.

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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.) Padrón or shishito peppers
2 garlic cloves, thinly sliced