Curtis Stone’s Grilled Rib-Eye Steaks with Marinated Bell Peppers (As Seen on People Magazine)

These Grilled Rib-Eye Steaks with Marinated Bell Peppers are the ultimate summer grilling recipe—bold, savory, and perfect for any cookout. Juicy rib-eye steaks are flame-grilled to medium-rare perfection and served alongside smoky, tender red and yellow bell peppers tossed in a citrusy herb dressing. Whether you're firing up the grill for a weekend BBQ or craving a hearty steak dinner, this dish is bound to impress.

Why Everyone Will Love This Recipe

• Big flavor, minimal fuss: A simple marinade and quick grilling bring out deep, smoky, and bright notes.
• Steakhouse vibes at home: Rib-eye delivers rich marbling and tenderness without needing a restaurant.
• Colorful and fresh: The peppers not only look gorgeous but soak up every drop of the lemony herb mix.
• Naturally gluten-free & low-carb: Great for keto eaters or anyone keeping things light.
• Perfect for entertaining: Feels fancy, but it’s easy enough for a weeknight.

What Is the Dish?

Grilled rib-eye with marinated bell peppers is a classic steak-and-veggies combo elevated with Mediterranean flair. While the steak provides a deeply savory foundation, the charred peppers—coated in a dressing made of oregano, parsley, lemon, and garlic—add zing and freshness. It’s a dish that bridges steakhouse indulgence with rustic, garden-inspired flavors, ideal for grilling season or when you're craving bold comfort food.

Cooking Tips

• Choose steaks with good marbling for the best flavor and tenderness.
• Oil the peppers generously to help them char evenly and avoid sticking.
• Steam the grilled peppers in a bowl covered with plastic wrap to loosen the skins easily.
• Use a meat thermometer to avoid overcooking—130°F to 135°F is the sweet spot for medium-rare.
• Let the steaks rest after grilling to keep juices locked in.
• Swap herbs if needed: Thyme or basil can work if you're out of oregano or parsley.

Frequently Asked Questions

Can I Use a Different Cut of Steak?

Yes. Strip steak, sirloin, or filet mignon can work well, though rib-eye is preferred for its richness and tenderness.

Do I Need a Grill, or Can I Use a Grill Pan?

A grill pan works great for indoor cooking. Make sure it’s well-heated and slightly oiled before placing the steak on it.

How Do I Know When the Peppers Are Ready?

They're done when they’re blistered and charred all over. The skin should be blackened and loose.

Can I Marinate the Peppers Overnight?

Yes! They get even more flavorful. Just store them covered in the fridge and let them come to room temp before serving.

Is This Dish Spicy?

Not at all—it's herbaceous and citrusy. If you like heat, add crushed red pepper flakes to the marinade.

What Sides Go Well with This?

Try garlic mashed potatoes, grilled corn, or a simple arugula salad with Parmesan and lemon vinaigrette.

How to Store

Store any leftover steak and peppers in separate airtight containers in the refrigerator. They’ll stay fresh for up to 3 days. When reheating the steak, warm it gently in a skillet over low heat to avoid overcooking. Peppers can be served cold or brought to room temperature—they’re great as leftovers in sandwiches or on salads.

How to Freeze

While freshly grilled steak is best, you can freeze leftovers if needed. Wrap the cooked steak tightly in foil or plastic wrap and place in a freezer-safe bag for up to 2 months. The marinated peppers can also be frozen, though their texture may soften more. Thaw everything in the fridge overnight and reheat gently.

Ingredients

• 2 medium red bell peppers
• 2 medium yellow bell peppers
• ⅓ cup plus 1 Tbsp extra-virgin olive oil, divided
• ¼ cup chopped fresh oregano
• 2 Tbsp chopped fresh flat-leaf parsley
• 2 tsp grated lemon zest
• 2 Tbsp fresh lemon juice (from 1 lemon)
• 1 garlic clove, finely chopped
• 2¼ tsp kosher salt, divided
• ¾ tsp black pepper, divided
• 2 (10-oz.) rib-eye steaks (about 1-inch thick)

How to Make Grilled Rib-Eye Steaks with Marinated Bell Peppers