Photo of Grilled Rib Eye Steaks with Roasted Peppers & Onions by WW

Grilled Rib Eye Steaks with Roasted Peppers & Onions

Total Time
35 min
15 min
20 min
Rib eyes are known for their velvety texture and robust flavor. Which is precisely why you need only peppers and onions to round out this meal. You can also grill the veggies alongside the steaks— just keep an eye on them. If they’re done before the steaks, transfer the onions and bell peppers to a serving dish and cover with foil.


Cooking spray

6 spray(s)

Sweet red pepper(s)

2 medium, halved lengthwise, seeds and membranes removed

Uncooked onion(s)

1 medium, peeled and sliced

Table salt

1¼ tsp, divided

Black pepper

1 tsp, divided

Fresh oregano

1 Tbsp

Uncooked boneless lean rib eye steak

1 pound(s), 2 (8-oz) steaks


  1. Preheat the oven to 425°F. Coat a nonstick baking sheet with cooking spray.
  2. Place the bell pepper and onion on the prepared sheet and coat with cooking spray. Sprinkle with ½ tsp salt, ½ tsp black pepper, and the oregano. Roast until the vegetables are lightly browned, about 12 minutes. Slice the bell pepper into strips.
  3. Off heat, coat a grill rack or grill pan with cooking spray. Preheat a gas grill or the grill pan to medium-high, or prepare a medium-high fire in a charcoal grill.
  4. Sprinkle the steaks with the remaining ¾ tsp salt and ½ tsp black pepper. Grill the steaks to the desired doneness. Slice the steaks. Before serving, top with the bell peppers and onions.
  5. Serving size: ¼ of the steak and vegetables