Best Rib Eye Steaks With Bell Peppers And Gorgonzola Butter Recipes

RIB-EYE STEAKS WITH BELL PEPPERS AND GORGONZOLA BUTTER

Rib-Eye Steaks with Bell Peppers and Gorgonzola Butter image

Categories Beef Cheese Dairy Vegetable Blue Cheese Beef Rib Bell Pepper Grill/Barbecue Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup (packed) crumbled Gorgonzola cheese (about 1 1/2 ounces)
2 tablespoons (1/4 stick) butter, room temperature
3 tablespoons minced fresh marjoram
1/2 cup extra-virgin olive oil
6 large garlic cloves, minced
4 1 1/4-inch-thick rib-eye steaks
2 large green bell peppers, cut into 1 1/2-inch-wide strips
2 large red bell peppers, cut into 1 1/2-inch-wide strips
2 large yellow bell peppers, cut into 1 1/2-inch-wide strips

Steps:

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.

RIB-EYE STEAKS WITH GORGONZOLA BUTTER AND CRISPY SWEET ONION RINGS

Rib-Eye Steaks with Gorgonzola Butter and Crispy Sweet Onion Rings image

Categories Onion Fry Sauté Dinner Blue Cheese Steak Butter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 18

Ingredients

Gorgonzola butter
2 heads of garlic, top 3/4 inch cut off to expose cloves
2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup crumbled Gorgonzola cheese (about 2 ounces)
2 tablespoons chopped fresh parsley
Onion rings
3 cups buttermilk
2 sweet onions (such as Vidalia or Walla Walla), thinly sliced into rounds, then separated into rings
3 cups unbleached all purpose flour
3 tablespoons onion powder
3 tablespoons garlic powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
4 cups canola oil (for frying)
Steaks
6 10- to 12-ounce rib-eye steaks
2 tablespoons olive oil

Steps:

For gorgonzola butter:
Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds.
For onion rings:
Pour buttermilk into large bowl. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour, onion powder, garlic powder, salt, and pepper in another large bowl.
Preheat oven to 350°F. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350°F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350°F, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings.
For steaks:
Brush steaks with olive oil; sprinkle with salt and pepper. Heat 2 large nonstick skillets over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Serve with Gorgonzola butter and onion rings.