Greek-Style Ribeye Steaks Recipe

Greek-Style Ribeye Steaks Recipe photo by Taste of Home

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Because our children are grown, I often cook for just my husband and me. When I want to serve something special, this is the entree I usually reach for. Seasonings, black olives and feta cheese give steak great flavor. —Ruby Williams, Bogalusa, Louisiana

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Greek-Style Ribeye Steaks Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

5 20 25

Ingredients

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 ribeye steaks (1-1/2 inches thick and 12 ounces each)
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons crumbled feta cheese
1 tablespoon sliced ripe olives

Directions

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 thermometer should read 145°; medium, 160°; well-done, 170°). Sprinkle with lemon juice, cheese and olives. Serve immediately. Yield: 2 servings.

Originally published as Greek-Style Ribeye Steaks in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p58

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.