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Greek-Style Ribeye Steaks

 Greek-Style Ribeye Steaks
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
2 ServingsPrep/Total Time: 25 min.


  • 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)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon sliced ripe olives


  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.