Greek-Style Ribeye Steaks
When your grown children are no longer living at home, cooking for just two is quite different than cooking for a family. This steak recipe is one of our favorites for a special meal. The seasonings, olives, and feta cheese give the steak a great flavor.
When your grown children are no longer living at home, cooking for just two is quite different than cooking for a family. This steak recipe is one of our favorites for a special meal. The seasonings, olives, and feta cheese give the steak a great flavor.
- Carbohydrate 1.02707365044635 g
- Cholesterol 8.34374999294661 mg
- Fat 4.13366042371668 g
- Fiber 0.170788423747458 g
- Protein 1.39068955420328 g
- Saturated Fat 1.69440922167184 g
- Serving Size 1 1 serving (19g)
- Sodium 141.355972668088 mg
- Sugar 0.856285226698889 g
- Trans Fat 0.170381174610322 g
- Calories 46 calories
Step-by-step
- In a small bowl, combine the first five ingredients; rub onto both sides of steaks.
- In a large skillet, cook steaks in oil for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare a thermometer should read 145degrees; medium, 160degrees; well-done, 170degrees).
- Sprinkle with lemon juice, cheese and olives.
- Serve immediately.
Traditional steakhouse preparations rely entirely on salt, pepper, and butter, whereas Mediterranean iterations build savory profiles through aromatic herbs and cured elements like brined olives and sharp cheese. Combining dried oregano and basil with garlic powder creates a concentrated rub that adheres well to raw beef without burning prematurely during high-heat pan searing. Dehydrated herbs contain less moisture than fresh leaves, meaning they will not cause hot oil to splatter when the meat hits the skillet. Rehydrating dried herbs directly on the steak surface happens naturally as the protein releases moisture during the initial minutes of cooking.
Thick cuts measuring one and a half inches require specific thermal management to cook evenly from exterior to center without scorching the exterior spices. Heavy cast iron skillets retain thermal energy efficiently, making them the preferred vessel for developing a deep crust over medium-high heat. Monitoring internal temperature with a digital probe thermometer prevents overcooking, targeting 145 degrees Fahrenheit for medium-rare outcomes. Letting the protein rest for five minutes after cooking allows internal juices to redistribute evenly throughout the muscle fibers.
Preserved components introduce distinct chemical profiles compared to their fresh counterparts, specifically regarding sodium content and acidity levels. Brined ripe olives contribute concentrated sodium and umami compounds that complement the rich intramuscular fat of ribeye cuts. Crumbling aged sheep or goat milk feta over the hot surface just before serving induces partial melting, creating a savory coating as the dairy fats soften from residual heat. Drizzling fresh citrus juice over the finished protein cuts through the richness of the melted cheese and rendered fats.
Kitchen ventilation is paramount when searing thick cuts in a skillet at high temperatures to prevent smoke accumulation. Standard exhaust hoods should operate at maximum capacity before the oil reaches its smoke point in the pan. Alternative setups lacking powerful overhead ventilation can utilize an outdoor electric griddle or cast iron placed over a side burner to manage indoor air quality effectively. Patting the meat completely dry with paper towels prior to applying the oil and spice rub ensures optimal browning rather than steaming.
