Rib Eye Steaks with Roasted Red Peppers and Balsamic Vinegar
Elevate your steak night with these succulent Rib Eye Steaks with Roasted Red Peppers and Balsamic Vinegar, a dish that blends bold flavors with effortless elegance. Perfectly seared rib eye steaks are basted with garlic-infused butter and aromatic rosemary, creating a rich, savory crust. Paired with sweet, smoky roasted red bell peppers and finished with a luscious balsamic glaze made from the steak’s own pan juices, this recipe is a celebration of simple yet sophisticated cooking. Ready in under 45 minutes, this restaurant-quality meal is ideal for a special dinner for two. Serve with fresh rosemary garnish and savor every mouthwatering bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (12-14 oz each) rib eye steaks
- 2 whole red bell peppers
- 4 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 2 small, minced garlic cloves
- 2 sprigs fresh rosemary
- 1 teaspoon (to taste) sea salt
- 1 teaspoon (to taste) black pepper
- 2 tablespoons butter
Instructions
Preheat the oven to 425°F (220°C).
Place the whole red bell peppers on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil over the peppers and roast in the oven for 20-25 minutes, turning halfway through, until the skins are blistered and slightly charred.
While the peppers are roasting, pat the rib eye steaks dry with a paper towel. Season both sides generously with sea salt and black pepper.
Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Add the steaks and sear for 3-4 minutes on each side until a golden crust forms. Reduce heat to medium, add butter, minced garlic, and rosemary sprigs to the pan.
Tilt the skillet slightly and use a spoon to baste the butter over the steaks for another 2-3 minutes for medium-rare (or adjust cooking time based on your preferred doneness). Remove the steaks from the pan, cover with foil, and let rest for 5-10 minutes.
Once the roasted peppers are cool enough to handle, remove the charred skins, stems, and seeds. Slice the peppers into thin strips and set aside.
In the same skillet used for the steaks, add balsamic vinegar and any residual steak juices. Simmer for 2-3 minutes, scraping the bottom of the pan to deglaze and create a light balsamic glaze.
Serve the rib eye steaks with the roasted red pepper strips on the side, drizzling the balsamic glaze over both. Garnish with additional rosemary if desired.
Nutrition Facts
Calories |
1667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 2672 mg | 116% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 18.2 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1664 mg | 35% | |
*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.
