Rib-Eye Steak with Herb Butter and Charred Peppers

Printed from Jenn's Food Journey, adapted from The Food Network magazine
- Serves 2 -

2 rib eye steaks (ours totaled 1.5lbs)
1 Tablespoon balsamic vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon packed brown sugar
2 Tablespoons chopped fresh rosemary
1/2 teaspoon red pepper flakes
For the herb butter -
4 Tablespoons unsalted butter, softened
1/2 teaspoon Worcestershire sauce
1 Tablespoon fresh chopped parsley
1 Tablespoon fresh chopped rosemary
1/2 teaspoon salt
For the peppers -
12 mini sweet peppers
1 1/2 Tablespoon lemon juice
1/2 teaspoon salt

Mix together the balsamic vinegar, Worcestershire, brown sugar, rosemary and red pepper flakes until well combined. Pour/rub over both sides of each steak. Cover and place in refrigerator for 2 to 4 hours. Remove from refrigerator 1 hour before you are ready to grill.

Meanwhile, in another small bowl, mix together all the ingredients for the butter until well combined. Cover and place in refrigerator until ready to use.

Preheat grill to 400 degrees F, then prepare for indirect heat - For gas grills, turn off the burners on one side. For charcoal, push the coals to one side. Brush the steaks with a little olive oil and then place on the cooler side of the grill (indirect heat). Cover and cook, turning once, until a thermometer inserted into the thickest part of the steak registers 110 to 120 degrees F, about 20 minutes. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees F, 2 to 3 minutes per side. Transfer to a cutting board and let rest 10 minutes, topping with the butter in last minute or two.

Meanwhile, grill the peppers over direct heat. Mix together the lemon juice and salt. Brush the peppers with the mixture as you rotate, until they are charred, about 5 to 8 minutes. Top the steak with more herb butter and serve with peppers. Enjoy!