Rib-Eye Steaks with Bell Peppers and Gorgonzola Butter

• 1/4 cup (packed) crumbled Gorgonzola cheese (about 1 1/2 ounces)
• 2 tablespoons (1/4 stick) butter, room temperature
• 3 tablespoons minced fresh marjoram
• 1/2 cup extra-virgin olive oil
• 6 large garlic cloves, minced
• 4 1 1/4-inch-thick rib-eye steaks
• 2 large green bell peppers, cut into 1 1/2-inch-wide strips
• 2 large red bell peppers, cut into 1 1/2-inch-wide strips
• 2 large yellow bell peppers, cut into 1 1/2-inch-wide strips

1. Beat cheese, butter and 1 tablespoon marjoram in small bowl to blend.
2. Season Gorgonzola butter with salt and pepper.
3. (Can be made 1 day ahead.
4. Cover; chill.)
5. Combine oil, garlic and 2 tablespoons marjoram in large glass baking dish.
6. Add steaks and all peppers; sprinkle with black pepper.
7. Turn to coat.
8. Let stand 2 hours at room temperature or chill up to 6 hours, turning occasionally.
9. Prepare barbecue (medium-high heat).
10. Place steaks and peppers on grill; sprinkle with salt.
11. Grill steaks about 5 minutes per side for medium-rare, and peppers until tender, turning occasionally, about 10 minutes.
12. Transfer steaks to platter; surround with peppers.
13. Top each steak with 1/4 of Gorgonzola butter.
14. Let stand just until butter softens, about 5 minutes.

gorgonzola cheese, butter, fresh marjoram, extravirgin olive oil, garlic, green bell peppers, red bell peppers, yellow bell peppers

Taken from www.epicurious.com/recipes/food/views/rib-eye-steaks-with-bell-peppers-and-gorgonzola-butter-102171 (may not work)