Rib-Eye Steaks with Bell Peppers and Gorgonzola Butter

Rib-Eye Steaks with Bell Peppers and Gorgonzola Butter
Rib-Eye Steaks with Bell Peppers and Gorgonzola Butter
By mid-decade, indulgence foods were back with a vengeance-a sign that too much of a good-for-you thing was starting to get boring at the dinner table. And when the diet gurus switched their focus from complex carbohydrates to protein, steak regained some respect from nutrition buffs. Also, many specialty foods shops began catering to the most health-conscious meat eaters by offering beef raised without hormones.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
American Beef Cheese Dairy Vegetable Blue Cheese Beef Rib Bell Pepper Grill/Barbecue Bon Appétit
  • 1/2 cup extra-virgin olive oil
  • Carbohydrate 18 g(6%)
  • Cholesterol 261 mg(87%)
  • Fat 106 g(164%)
  • Fiber 5 g(18%)
  • Protein 70 g(140%)
  • Saturated Fat 40 g(200%)
  • Sodium 308 mg(13%)
  • Calories 1294

Preparation 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.) 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.

Preparation 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.) 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.

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