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.


2 to 4 servings

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Grecian Skillet Ribeye - NC review

I remember when this was awarded on tv. I wrote down the recipe and tried it the next day. It was and is the BEST.
My family loved it and 20 years later I still am making it this way. It is the only way I prepare and cook my
steak when not on the grill. The flavors are just amazing and the aroma while it is cooking, hmm.
I used a pestle and mortar for the spices, then rub on both sides of steak and let it sit for maybe 2 minutes then put in the skillet to cook and once I removed from skillet and plated I immediately squeezed the lemon juice. Then added the feta and olives on topof steak. I learned from the first time fixing this that I have to multiply the amount of feta cheese and definitely the kalamata olives, the more the better. You just want to savor every bite. As a matter of fact, back 20 years ago, once we took our first bite of steak all the veggies (sides) had to wait, because the flavor and steak was that good.