Marinated Ribeye and Shishito Peppers

Maybe the best steak I've made yet.

Okay last week I mentioned on my instagram story that I was breaking rules when testing out this recipe. And some of you kindly reminded me that Rules are Meant to be Broken. Traditionally speaking nicer cuts of steak such as ribeye, NY strip, and filets do not need a marinade to be great on their own. So I thought to myself, lets marinate a ribeye and hope and pray that we don’t ruin a beautiful (and expensive) cut of meat.

I do a lot of american-italian american dishes (even thought I am not Italian) so this is a bit of a change up from my normal recipes I put out.

Wine Suggestions: The weather is warmer and I am having a natural wine summer. Typically I always suggest a red with Steak but this time I had an Orange Wine called Monje from Tinto Amorio. It’s a little funky and stonefruit forward (One of my favorite summer sips). Another fantastic pairing is a chillable red such as a Pinot Noir, glou-glou, or Grenache.

We’ve got a soy ginger garlic marinated ribeye, with blistered shishito peppers and sauted mushrooms. And the sauce thats on the steak is the marinade only reduced into a sauce with a couple extra ingredients.

Now a big hurdle when cooking steak at home is the Smoke.