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Serves 2

A CookTale

This is not a Chinese Pepper Steak recipe, though I do love them that way. This is simply a pan grilled Rib Steak, smothered with Red and Green Bell Peppers and Red Onion. Adding Salt, Pepper and a pinch of Red Pepper Flakes, the flavors blend together beautifully. And the colors blend perfectly with the season.


2- 8 oz Rib Steaks
2 Red & 2 Green Bell Pepper (cut to 1/4″ slices)
2 medium Red Onion (cut to 1/4″ slices)
Oven dried Tomatoes
A pinch of Red Pepper Flakes
Kosher Salt & Black Pepper
1 TB of EVOO


1. In a large bowl add the prepared Peppers & Onion & add seasonings.

2. In a deep sided saute pan, add the EVOO & the Peppers & Onion. Saute until tender & beginning to take on a color. Set aside & keep warm.

3. Heat a cast iron grill pan to smoking hot. Top the Rib Steaks with a 5 pound cast iron grill press & Grill for 2 minutes a side. The internal temperature should reach 120 degrees for rare. If you require meat less rare, continue grilling, but do not allow the meat to dry out.

4. Add a Rib Steak to each plate & generously cover with Peppers & Onion. Add the Tomato halves & serve.

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