Ribeye steaks are our top choice for grilling—perfectly balanced with just the right fat-to-meat ratio. Grass-fed steaks add an extra layer of flavor and offer more omega-3s.

Chef Clayton Allen

Serves 8-10 as an Appetizer

-2-4 Bone-in Ribeye steaks, depending on how many people you are feeding
-1.5 Lbs. Sweet red and yellow peppers, medium sized
-2 Sweet onions, large
-6 Cloves of garlic, thinly sliced
-2 Tbsp. butter per steak
-Aged Balsamic vinegar or balsamic reduction
-Salt, pepper, and olive oil as needed.
-10” wooden skewers, soaked in water for at least 6 hours or overnight.

1. Prepare the Skewers: Let the steaks sit at room temperature for 1–2 hours before cooking. While waiting, cut the peppers into large chunks and dice the onions into large pieces. Thread the peppers and onions onto the soaked skewers, alternating between the two. Arrange the skewers on a tray and season generously with salt, pepper, and a drizzle of olive oil. Grill over low-medium heat until tender, turning occasionally.

2. Cook the Steaks: Heat a heavy cast-iron pan over medium-high heat. Sear the steaks for 3–4 minutes on one side. Flip and cook for just 1 more minute to achieve rare to medium-rare doneness. Remove from the pan and immediately top each steak with 2 tbsp butter and 2 tsp aged balsamic. Let the steaks rest in a warm place for 5 minutes.

3. Cook the Garlic: In the same pan, sauté the sliced garlic for about 30 seconds, until fragrant but not browned. Distribute the garlic evenly over the resting steaks.

4. Slice and Serve: Slice the steaks on the bias, against the muscle grain. Pour any collected juices over the sliced meat, season with flaky salt, and serve alongside the skewers.

**Optional Skewer Variation:**

If you prefer to include steak on the skewers: Halve or leave the peppers whole after removing seeds and halve the onions (cut in half from the middle, not the top). Grill the peppers and onions over medium-high heat until they develop a nice char but remain intact. The grill needs to be hot! Once cooked, cut the peppers and onions into large chunks and set them aside. Prepare the steak as described earlier, but instead of slicing, cut it into bite-sized chunks. Thread the steak pieces, peppers, and onions onto skewers, alternating each ingredient. Finish with a drizzle of olive oil, aged balsamic, and a sprinkle of sea salt.