Ribeye with Ginger Chili Relish

Big Daddy Dale Talde shows you how to marinate, prep, & grill up the biggest and best steaks out there. From a Hanger Steak with Salsa Verde to a Ribeye with Ginger Chili Relish, and tops it all off with the father of all steaks… The Porterhouse.


  • 1 (3 pound) bone-in 45 day dry-aged ribeye (2 ½-3 inch) (with ribeye cap/spinalis)
  • Salt and pepper
  • Relish
  • 3 Tablespoons minced ginger
  • 1 chili pepper, minced
  • 3 scallion, sliced
  • ½ cup grapeseed oil
  • 1 Tablespoon sesame oil


  1. Allow your steak to come to room temperature for about 1 hour.
  2. Heat the grill.

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