Method of Preparation: 1. French the bone on each steak.2. Combine the two peppercorns, salt and mashed garlic and season both sides well with the mixture.3. Heat a skillet until very hot.

1. Preheat grill to high (450° to 500°). Coat bell peppers with 1 tablespoon of the oil. Place peppers on oiled grates; grill, uncovered, turning occasionally, until charred all over, 12 to 15 ...

Curtis Stone's Grilled Rib Eye Steak with Roasted Bell Peppers 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 pounds dry-aged steak, such as rib-eye or strip steak, cut into 1½-inch cubes ¼ cup extra-virgin olive oil, plus more for brushing meat 12 jarred piquillo peppers, strained Kosher salt 1 head ...

Things to do Stovetop sear, oven finish does right by rib-eye and keeps the party on track Bone-in steak gets salty crust, tender center while chef enjoys a little hands-off cooking time ...

2¼ tsp. kosher salt, divided ¾ tsp. black pepper, divided 2 (10-oz.) rib eye steaks (about 1-in. thick) 1. Preheat grill to high (450° to 500°). Coat bell peppers with 1 tablespoon of the oil.

Ingredients 2 pounds dry-aged steak, such as rib-eye or strip steak, cut into 1½-inch cubes ¼ cup extra-virgin olive oil, plus more for brushing meat 12 jarred piquillo peppers, strained Kosher ...

2¼ tsp. kosher salt, divided ¾ tsp. black pepper, divided 2 (10-oz.) rib eye steaks (about 1-in. thick) 1. Preheat grill to high (450° to 500°). Coat bell peppers with 1 tablespoon of the oil.

2 (10-oz.) rib eye steaks (about 1-in. thick) 1. Preheat grill to high (450° to 500°). Coat bell peppers with 1 tablespoon of the oil. Place peppers on oiled grates; grill, uncovered, turning ...