Grecian Skillet Rib Eyes


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.

Cooking & Recipes


2 to 4 servings


Fran Yuhas, Scotrun, Pennsylvania Idaho Beef Cook-off, Boise

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