Rib-Eye Steaks with peppers and Gorgonzola Butter

Ingredients for Rib-Eye Steaks with peppers and Gorgonzola Butter

• 30g (packed) crumbled Gorgonzola cheese (about 45g )

• 2 tablespoons (1/4 stick) butter, room temperature

• 45ml minced fresh marjoram

• 120ml extra-virgin olive oil

• 6 large garlic cloves, minced

• 4 1 1/4-inch-thick rib-eye steaks

• 2 large green peppers, cut into 1 1/2-inch-wide strips

• 2 large red peppers, cut into 1 1/2-inch-wide strips

• 2 large yellow peppers, cut into 1 1/2-inch-wide strips

How to make Rib-Eye Steaks with peppers and Gorgonzola Butter

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.