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Yield: 2 to 4 servings
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons dried basil, crumbled
- 1-1/2 teaspoons dried oregano, crumbled
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 well-trimmed rib-eye steaks,
- 1 inch thick (about 1 pound)
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons crumbled feta cheese
- 1 tablespoon chopped Kalamata or ripe olives
Fran Yuhas won the "Best of Beef" prize at the Idaho Beef Cook-off with this recipe, which can be prepared in 25 minutes and incorporates Mediterranean flavors. Along with top honors, she took home $25,000 and a pro-design kitchen range.
In a small bowl, combine the garlic powder, basil, oregano, salt, and pepper. Press into both sides of the steaks. In a large, nonstick skillet, heat the oil over medium heat. Place the steaks in the skillet and cook for about 10 to 14 minutes for medium-rare to medium doneness, turning once. Sprinkle with the lemon juice. Sprinkle the cheese and olives over the steaks and serve.
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