• 3 boneless Rib-Eye Steaks (about 1¼ pounds each)
  • Kosher salt, freshly ground pepper
  • 1¼ cups olive oil, divided
  • 1 pound shishito peppers
  • 2 garlic cloves, finely grated
  • ¼ cup sherry vinegar or red wine vinegar
  • Flaky sea salt

 

Early steak prep
The night before you plan to cook the steaks, pat dry with paper towels and set on a wire rack set inside a rimmed baking sheet. Season generously with kosher salt and pepper and chill, uncovered, until about 1 hour before grilling. (If you don’t have time, skipping the overnight chill is fine.) Let steaks come to room temperature.

 

Cook the steak
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill steaks over direct heat, turning once, until nicely charred, about 4 minutes per side. Move steaks over indirect heat and continue grilling, turning halfway through, until browned all over, about 4 minutes per side. Using tongs, hold a steak perpendicular to grill and sear bone side and fat-cap side to render some of the fat, about 2 minutes per side. Repeat with remaining steaks. Insert an instant-read thermometer into the thickest part of each steak; if it registers 120° for rare (steaks will carry over to 125°, or medium-rare, as they rest), they’re done. If they’re not quite there, continue to cook over indirect heat—another 2–4 minutes should do it. Transfer to a cutting board and let rest 20 minutes before slicing against the grain.

 

Cook the peppers
Meanwhile, heat ¼ cup oil in a large skillet, preferably cast iron, over high heat. As soon as oil starts to smoke, add peppers to cover bottom of pan in a single layer (don’t crowd). Cook, tossing occasionally, until blistered in spots but still green, about 3 minutes. (You don’t want them to collapse or soften too much.) Transfer to another cutting board and repeat with remaining peppers. Let sit until cool enough to touch. Coarsely chop peppers and place in a small bowl. Mix in garlic, vinegar, and remaining 1 cup oil; season with kosher salt.

 

Put it all together
Transfer steaks to a platter and spoon shishito pepper salsa over top; sprinkle with sea salt.

 

Prep salsa ahead
Do Ahead: Salsa can be made 8 hours ahead. Cover and chill.