Rib-Eye Steaks with Bell Peppers and Gorgonzola Butter
Rib-Eye Steaks with Bell Peppers and Gorgonzola Butter is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Beat cheese, butter and 1 tablespoon marjoram in small bowl to blend.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBeat 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.).
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.