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Lemon Ribeyes

 Lemon Ribeyes
I never enjoyed cooking until I tried out this dish on my family with great success.—Bill Huntington, Port Orchard, Washington
2 ServingsPrep/Total Time: 25 min.

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.

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Lemon Ribeyes (continued)

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