Rib-Eye Steaks with Bell Peppers and Gorgonzola Butter
Rib-Eye Steaks with Bell Peppers and Gorgonzola Butter is a gluten free and primal recipe with 4 servings. One serving contains 356 calories, 3g of protein, and 34g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, marjoram, bell peppers, and a few other things to make it today. It is perfect for valentin day. From preparation to the plate, this recipe takes about 45 minutes.
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.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Francis Ford Coppola Diamond Collection Merlot with a 4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
Francis Ford Coppola Diamond Collection MerlotMerlot has traditionally been used to blend softness and richness into Cabernet blends, but now has become one of the most popular red wines from California. The 1999 Francis Coppola Diamond Series Blue Label Merlot is generous and opulent. It is made with small amounts of Syrah and Cabernet Sauvignon to add personality and lifting aromatics. The Merlot is aged in new to three-year-old French oak barrels for eight months. Aromas of berries and blackberry pie from the fruit stand out in the nose that integrate with the stylish toasty quality from the oak. On the palate, the identifiable raspberry and dense blue, jammy fruit flavors combine with the wines elegant structure to support the stylish and lengthy finish. The 1999 Diamond Series Merlot is extremely inviting with great richness and appeal; it is drinkable now or can be laid down for two to five years.