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Lemon Ribeyes Recipe

I never enjoyed cooking until I tried out this dish on my family with great success.—Bill Huntington, Port Orchard, Washington

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Lemon Ribeyes Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
2 beef ribeye steaks (8 ounces each)
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons crumbled feta cheese, optional
1 tablespoon sliced ripe olives, optional
Lemon slices, optional

Directions

Combine basil, oregano, garlic powder, salt and pepper; rub over steaks. In a skillet, cook steaks in oil for 11-15 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well done, 170°).
Transfer to a serving platter. Drizzle with lemon juice. If desired, top with cheese and olives and garnish with lemon. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 321 calories, 25 g fat (8 g saturated fat), 67 mg cholesterol, 643 mg sodium, 3 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Lemon Ribeyes in Country Woman September/October 1998, p35