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Rib-Eye Steaks with peppers and Gorgonzola Butter

Rib-Eye Steaks with peppers and Gorgonzola Butter

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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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 azeite de oliva extra-virgem
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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.