Grilled Ribeye with Pickled Pepper Purée Recipe
For the Pickled Pepper Puree:
- 1 cup olive oil
- 12 cloves garlic
- 1/4 cup pepperoncini, chopped
- 1/4 cup tamed pickled jalapeños, chopped
- 2 tbsp fresh oregano, minced
- 2 tbsp pesto
- 2 tsp Cattleman’s Grill Italiano Seasoning
Heat the olive oil and garlic in a Lodge 8” Cast Iron Skillet over medium-low heat, and simmer until the garlic is tender. Lower the heat if the cloves begin to brown. Remove the garlic from the oil, place in a food processor with the remaining ingredients, plus 2 tbsp of oil from the skillet. Pulse until desired consistency is reached.
Set a cast iron charcoal tray in place in your Napoleon P500RSIB. Fill with lump charcoal and light using the two burners underneath the charcoal. When the charcoal is lit turn the burners off. Bring the heat up to about 500ºF.
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Spread a thin layer of oil on the surface of the steaks. Season with Mook’s Meat Seasoning.
Just before placing the steaks over the charcoal, place a handful of Cattleman’s Grill Hickory Smoking Wood Chips in the corner compartment of the cast iron charcoal tray. Grill the steaks with the lid closed until nice grill marks and char are established. Flip and repeat. Move to the opposite side of the grill, not over the charcoal. Close the lid and continue cooking until the internal temperature reaches 130ºF. Remove from the grill and rest 5 minutes.
Serve the steaks topped with the pickled pepper puree.