Grilled Rib Eye Steaks with Roasted Peppers
Fire up the grill and treat yourself to a steakhouse-quality meal with these delectable Grilled Rib Eye Steaks with Roasted Peppers. This recipe combines perfectly seared, succulent rib eye steaks with the smoky sweetness of roasted red and yellow bell peppers, creating an irresistible balance of bold and fresh flavors. Infused with olive oil, garlic, rosemary, and thyme, the roasted peppers are further brightened with a splash of lemon juice, elevating this dish to gourmet levels. With a prep time of just 20 minutes and straightforward techniques for both grilling and roasting, it’s an ideal recipe for entertaining or a special weeknight treat. Serve these juicy steaks alongside the vibrant roasted peppers for a meal that’s as visually stunning as it is delicious. Try this easy yet impressive recipe to indulge your taste buds with the perfect pairing of smoky, savory, and citrusy notes.
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Recipe Information
Ingredients
- 4 pieces (approximately 1-inch thick) Rib eye steaks
- 3 large Red bell peppers
- 2 large Yellow bell peppers
- 4 tablespoons Olive oil
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Fresh rosemary (chopped)
- 1 teaspoon Fresh thyme (chopped)
- 2 teaspoons Salt
- 1 teaspoon Black pepper (freshly ground)
- 2 tablespoons Lemon juice
Instructions
Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
Rub each rib eye steak with 1 tablespoon of olive oil, then season generously with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Set the steaks aside to come to room temperature for 10 minutes while you prepare the peppers.
Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper.
Cut the bell peppers into quarters, removing the stems, seeds, and membranes. Place the peppers on the baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and toss to coat evenly.
Roast the peppers in the oven for 20-25 minutes, or until the skin is charred and the peppers are tender. Remove from the oven and cover the baking sheet with foil to trap the steam. Let sit for 10 minutes, then peel off the skins. Slice the roasted peppers into strips and set aside.
While the peppers are roasting, start grilling the steaks. Place the rib eye steaks on the hot grill and sear for 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer if needed (120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium).
Once cooked, remove the steaks from the grill and let them rest for 5-7 minutes before serving. This allows the juices to redistribute, ensuring a tender bite.
In a small bowl, mix the minced garlic, chopped rosemary, chopped thyme, and lemon juice. Drizzle the mixture over the roasted peppers and toss lightly to combine.
Serve the grilled rib eye steaks hot, accompanied by the roasted peppers on the side. Garnish with extra herbs if desired.
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.4 g | 229% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 5038 mg | 219% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 35.6 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3590 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
