Generously sprinkle kosher salt and black pepper over the ribeye steak and let it rest in the fridge for up to 8 hours.

One hour before grilling, take the ribeye out of the fridge and let it come to room temperature.

Clean the grill grates and preheat to 450°F with a two-zone setup.

Sear the steak on the high-heat side for 4-5 minutes until golden brown, flip and repeat, then move to low-heat side until it reaches 130°F.

While the steak rests, toss shishito peppers in olive oil, salt, and pepper; grill for 6-7 minutes until blistered and charred.

Chop the grilled peppers and mix with garlic, ginger, Thai chilies, orange segments, shallots, cilantro, soy sauce, and lime juice.