Grilled Rib-Eye Steaks with Blistered Padrón Peppers
With its generous marbling, rib-eye just may be the tastiest steak of all for the grill. Inspired by the cider-house tradition in the Spanish countryside, Matthew Dillon of Bar Sajor restaurant in Seattle adds a phenomenal but simple sauce from the resting juices and a touch of cider vinegar and honey. He grills the meat over wood at the restaurant; for home grillers, he recommends hardwood charcoal and fruitwood chips.
Bar Sajor restaurant, Seattle