Instructions

01
Preheat your grill for high direct heat, aiming for around 450°F. If using charcoal, bank the coals to one side to create a hot and a cool zone.
Herb says
Direct heat gives you that crave-worthy sear and smoky flavor.
02
Pat the ribeye steaks dry with paper towels, then season liberally on both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
03
In a medium bowl, combine diced tomatoes, red wine vinegar, olive oil, chopped basil, chopped parsley, minced shallot, and minced garlic. Add the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix well and let sit at room temperature to allow flavors to meld.
Herb says
This brief rest lets the vinegar draw out juices from the tomatoes, creating a self-saucing salsa.
04
Oil the grill grates lightly. Place the steaks over direct heat and grill for 4 to 5 minutes per side for medium-rare, or until they reach your desired doneness. Flip only once for the best crust.
05
Transfer the steaks to a plate and let them rest for at least 7 minutes.
Herb says
Resting is science, not superstition, it lets the juices redistribute, so you don’t end up with steak soup on the cutting board.
06
Slice ribeye steaks across the grain into generous strips.
07
Spoon the tomato-red wine salsa generously over the sliced steak and scatter any remaining herbs on top. Serve immediately, with extra salsa on the side.
Herb says
Acid at the end makes the flavors pop and balances all that rich beefy goodness.

HERB