Ribeye Steak and Blistered Shishitos with Brown Butter
Prep time
Cook time
Total time
Recipe by:
Serves: 4 to 6
  • 4 (12-ounce) ribeye steaks, ¾ to 1-inch thick
  • Kosher salt
  • 2 sticks unsalted butter
  • 1 pound (about 24) shishito peppers
  • Coarsely ground black pepper
  • Flake sea salt
  1. Liberally sprinkle kosher salt on both sides of the steaks. Place on a paper towel-lined tray and let sit at room temperature for two hours.
  2. In a stainless steel skillet over medium heat, add the butter and cook slowly until it begins to foam. Watch intently as the butter turns tan, then golden, then a toasted brown as you smell the nutty flavors filling the kitchen. Immediately transfer the brown butter to a bowl and let cool to room temperature.
  3. Rinse the steaks in water, removing all salt. Using fresh paper towels, repeatedly pat the steaks dry, removing all of the moisture from the surface of the meat. Preheat a gas grill set to high (or charcoal grill), and coat the surface with of the grill grates with oil or non-stick spray. Add the steaks and cook on both sides until medium rare (130ºF internal temperature) and pink on the inside, 8 to 10 minutes. Brush the steaks with the brown butter, grind a bit of coarse black pepper over the meat, and lightly sprinkle with finishing sea salt. Let rest for 15 minutes before slicing.
  4. Meanwhile, add the shishito peppers to the grill and carefully watch as they blister on all sides, about 3 minutes. As they just begin to blacken in spots, remove them.
  5. For serving, slice all the steaks into long, thick strips and toss in the center of a cutting board with the shishitos and let the juices mingle with the peppers. Brush with a bit more brown butter and serve immediately.
Find a well-marbled ribeye with veins of fat rippling through the red meat. I look for bone-in for added flavor, but the bone is not crucial in this recipe. Look for the shishito peppers, but other than a mild Hatch chile pepper or sweet banana pepper, I am hard-pressed to recommend a mild alternative. Make more brown butter than you need; the extra can be refrigerated (or frozen in ice cube trays) for lots of other great recipes. Don’t overdo the brown butter, just a brush or two at the finish is all that’s needed to elevate the richness without disguising the flavor of the beef. An artisan sea salt such as an Australian pink, French grey, or Hawaiian Alaea sea salt will deliver salty flavor in bursts; do not ever finish with regular iodized table salt which tends to coat the meat in a salty layer.
Recipe by Acadiana Table at https://acadianatable.com/2018/05/07/ribeye-steak-blistered-shishitos/