Rib-Eye Steaks with Bell Peppers and Gorgonzola Butter
Juicy rib-eye steaks grilled to perfection and topped with creamy Gorgonzola butter, served with a colorful medley of grilled bell peppers. This restaurant-quality dish combines the rich flavors of beef with tangy blue cheese and aromatic marjoram.
Ingredients
- •¼ cup Gorgonzola cheese
- •2 tablespoons butter
- •3 tablespoons fresh marjoram
- •½ cup extra-virgin olive oil
- •6 cloves garlic
- •4 pieces rib-eye steaks
- •2 large green bell peppers
- •2 large red bell peppers
- •2 large yellow bell peppers
- •
Cooking Instructions
- 1.
Beat cheese, butter and 1 tablespoon marjoram in small bowl to blend. Season Gorgonzola butter with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
5 min
- 2.
Combine oil, garlic and 2 tablespoons marjoram in large glass baking dish. Add steaks and all peppers; sprinkle with black pepper. Turn to coat. Let stand 2 hours at room temperature or chill up to 6 hours, turning occasionally.
120 min
- 3.
Prepare barbecue (medium-high heat). Place steaks and peppers on grill; sprinkle with salt. Grill steaks about 5 minutes per side for medium-rare, and peppers until tender, turning occasionally, about 10 minutes.
10 min
- 4.
Transfer steaks to platter; surround with peppers. Top each steak with 1/4 of Gorgonzola butter. Let stand just until butter softens, about 5 minutes.
5 min
