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Rib-Eye Steaks with peppers and Gorgonzola Butter

Rib-Eye Steaks with peppers and Gorgonzola Butter

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This sophisticated rib-eye steaks with peppers and gorgonzola butter dish offers a wonderful balance of rich, savoury notes and vibrant, sweet vegetables. By marinating the steaks in garlic and fresh marjoram, the meat becomes incredibly tender and infused with aromatic herbs, while the trio of colourful peppers provides a fresh, charred contrast. The finishing touch of homemade blue cheese butter adds a luxurious depth that melts beautifully over the hot beef.

As a diabetes-friendly main course, this recipe prioritises high-quality protein and a generous serving of antioxidant-rich vegetables. It is an excellent choice for alfresco dining or a weekend treat, providing a satisfying meal that is naturally low in carbohydrates. Serve it exactly as it is for a light yet indulgent dinner that feels truly special.

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
3 tablespoons minced fresh marjoram
120ml de aceite de oliva virgen extra
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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.