Rib Eye and Peppers
Juicy, flavorful, and bursting with vibrant colors, this Rib Eye and Peppers recipe is a steak lover’s dream. Perfectly seared rib eye steaks meet an irresistible medley of sautéed red, yellow, and green bell peppers seasoned with smoked paprika, garlic, and a touch of balsamic vinegar for a tangy finish. The steaks are basted with butter and fresh thyme for a rich, aromatic flavor, while the skillet juices are transformed into a mouthwatering sauce that coats the tender peppers. Ready in just 40 minutes, this easy yet elegant dish is perfect for date nights, dinner parties, or whenever you're craving a restaurant-quality meal at home. Pair with a side of crusty bread or creamy mashed potatoes for a show-stopping feast. Keywords: rib eye steak, sautéed peppers, steak dinner, easy steak recipe, date night meal, colorful bell peppers.
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Recipe Information
Ingredients
- 2 pieces (8-10 oz per piece) rib eye steak
- 1 piece red bell pepper
- 1 piece yellow bell pepper
- 1 piece green bell pepper
- 3 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 sprigs fresh thyme
- 1 tablespoon balsamic vinegar
Instructions
Remove the rib eye steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels.
Season both sides of the steaks generously with salt and black pepper. Set aside.
Slice the red, yellow, and green bell peppers into thin strips. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the bell pepper strips and sauté for 5-7 minutes until soft and slightly charred.
Add the minced garlic, smoked paprika, and a pinch of salt to the skillet with the peppers. Cook for another 2 minutes, stirring frequently. Remove the peppers from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Let the butter melt and the pan get hot over medium-high heat.
Add the rib eye steaks to the skillet. Sear for 3-4 minutes on each side for medium-rare doneness, or adjust the cooking time based on your desired level of doneness.
During the last minute of cooking, add the fresh thyme sprigs to the skillet and spoon the melted butter and juices over the steaks.
Remove the steaks from the skillet and let them rest on a cutting board for 5-7 minutes to retain their juices.
While the steaks rest, deglaze the skillet with 1 tablespoon of balsamic vinegar, scraping up any browned bits. Return the sautéed peppers to the skillet and toss to coat in the sauce. Heat for 1-2 minutes.
Slice the rib eye steaks against the grain into thick slices and plate them with the sautéed peppers. Serve immediately and enjoy!
Nutrition Facts
Calories |
893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 1949 mg | 85% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.9 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1135 mg | 24% | |
*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.
