Name: Rib-Eye Steaks with Bell Peppers and Gorgonzola Butter
Yield: Makes 4 servings
Ingredients: 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

Rib-Eye Steaks with Bell Peppers and Gorgonzola ButterMark Thomas

By mid-decade, indulgence foods were back with a vengeance-a sign that too much of a good-for-you thing was starting to get boring at the dinner table. And when the diet gurus switched their focus from complex carbohydrates to protein, steak regained some respect from nutrition buffs. Also, many specialty foods shops began catering to the most health-conscious meat eaters by offering beef raised without hormones.

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