Greek-Style Rib Eye Steaks

1-1/2 teaspoons garlic powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
2 beef rib-eye steaks (1-1/2 inches thick) (used thinner ribeyes)
1 tablespoon olive or vegetable oil
1 tablespoon lemon juice
2 tablespoons crumbled feta or blue cheese (used feta)
1 tablespoon sliced ripe olives (used Kalamatas)

In a small bowl, combine the first five ingredients; rub onto both sides of steaks. In a large skillet, cook steaks in oil for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare a meat thermometer should read 145 degrees F, medium, 160 degrees F, well-done, 170 degrees F). Sprinkle with lemon juice, cheese and olives. Serve immediately.

Source: http://allrecipes.com/Recipe/Greek-Style-Rib-Eye-Steaks/Detail.aspx

Pat’s notes: Brushed the steaks with a tiny bit of olive oil before lightly sprinkling with the herb/garlic powder mixture, then grilled the steaks (on the grill) to medium-rare. Combined the lemon juice, feta and Kalamatas then topped the finished steaks. Delicious. Will be making this recipe often.


Link: http://allrecipes.com/Recipe/Greek-Style-Rib-Eye-Steaks/Detail.aspx