My father wanted to see if this would be a good addition to his cookbook so my mother make this for us years ago. I was still just dating my husband at the time. The steaks were a hit. We still remember how good they were and were recently both craving it again. This time we used Bison rib eyes since they are less fatty and grass fed. Some of herb garden is still surprising doing well, so we were able to pick some fresh oregano. The basil was cut from an inside plant.
This is a very easy recipe and can be enjoyed during the long winter season since they are cooked inside on a cast iron skillet. You can use a frying pan if you do not have a skillet. Make double the amount of the herb rub for extra flavor and rub it on the steaks. Heat up the skillet and olive oil on high to create a crust on the outside. This will seal in the juices. Cook to your desired temperature. We prefer ours medium.
While the meat is cooking, cut up the olives and crumble the feta cheese. I highly recommend purchasing very good feta since it adds so much to the flavor. Crumble the feta on the rib eyes while they are hot to get the cheese to melt a little. You should always serve cheese at room temperature or melted. The Kalamata olives complete this mediterranean dish.
Grecian Skillet Rib Eyes
Preparation time: 15 minutes Cooking time: 15 minutes
1/2 teaspoon garlic powder
1 1/2 teaspoons dried basil, crushed
1 1/2 teaspoons dried oregano, crushed
1/2 teaspoon salt
l/8 teaspoon pepper
2 (1-inch) thick rib eye steaks (1 3/4 to 2 pounds)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 tablespoons crumbled feta cheese or shredded Monterey Jack
1 tablespoon chopped Kalamata or ripe olives (optional)
Combine first 5 ingredients; rub onto all sides of steaks. Pour oil into a large nonstick skillet; place over medium heat until hot. Add steaks, and cook 10 to 14 minutes or to desired degree of doneness, turning once. Sprinkle with lemon juice; top with cheese and olives, if desired. Yield: 2 to 4 servings.