Grilled Rib Eyes with Roasted Pepper Relish

If you're a steak lover, it's hard to resist a juicy rib eye, especially one that's been grilled. In our house, we believe in less is more when it comes to seasoning these beauties, so they get a heavy dose of salt and pepper. I like a sauce or relish on the side for a little extra something, and this pepper relish is the perfect contrast to the rich meat. Grilled Rib Eyes with Roasted Pepper Relish is a great combination and takes minutes to prepare.

Ingredients for Grilled Rib Eyes with Roasted Pepper Relish:

4 boneless Rib Eye Steaks

kosher salt

coarse black pepper

Roasted Pepper Relish:

1 12 ounce jar roasted peppers, drained and chopped

2 tablespoons chopped shallots

2 tablespoons extra virgin olive oil

1 tablespoon Sherry Vinegar

2 cloves garlic, minced

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

Time-Saving Tips: The relish can be made a few hours in advance and refrigerated; bring to room temperature before serving. The meat can be seasoned up to an hour before cooking.

Let's see what we need.

We're ready to cook.

Drain the peppers and remove any seeds. Dice the peppers into roughly 1/4" pieces and transfer them to a small bowl. Add the rest of the relish ingredients and combine; set aside.

An hour before grilling remove the steaks from the refrigerator. Dry the meat thoroughly and liberally season both sides with kosher salt and pepper. Preheat the grill to high. And place steaks on the rack; cook for about 3-4 minutes until some beautiful grill marks start to appear. Flip the steaks over and cook for another 3-4 minutes for a perfect medium-rare. Let the steaks rest a few minutes before eating.

They're ready! I know, looks pretty amazing. They are crispy on the outside and butter-tender on the inside steak is so good. Draped in pepper relish, it becomes a spectacular meal. Invite people over that you love and surprise them with this 5-star steak dinner right in your backyard.

Enjoy!

Grilled Rib Eyes with Roasted Pepper Relish

main course

• 4 boneless Rib Eye Steaks

• kosher salt

• coarse black pepper

• Roasted Pepper Relish:

• 1 12 ounce jar roasted peppers, drained and chopped

• 2 tablespoons chopped shallots

• 2 tablespoons extra virgin olive oil

• 1 tablespoon Sherry Vinegar

• 2 cloves garlic, minced

• 1/4 teaspoon kosher salt

• 1/8 teaspoon black pepper

• Drain the peppers and remove any seeds. Dice the peppers into roughly 1/4" pieces and transfer them to a small bowl. Add the rest of the relish ingredients and combine; set aside.

• An hour before grilling remove the steaks from the refrigerator. Dry the meat thoroughly and liberally season both sides with kosher salt and pepper. Preheat the grill to high. And place steaks on the rack; cook for about 3-4 minutes until some beautiful grill marks start to appear. Flip the steaks over and cook for another 3-4 minutes for a perfect medium-rare. Let the steaks rest a few minutes before eating.

• Time-Saving Tips: The relish can be made a few hours in advance and refrigerated; bring to room temperature before serving. The meat can be seasoned up to an hour before cooking.