TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 each: 321 calories, 25g fat (8g saturated fat), 67mg cholesterol, 643mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 21g protein.


  1. 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 thermometer should read 145°; medium, 160°; well done, 170°).
  2. Transfer to a serving platter. Drizzle with lemon juice. If desired, top with cheese and olives and garnish with lemon. Yield: 2 servings.
Originally published as Lemon Ribeyes in Country Woman September/October 1998, p35

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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