May 12, 2010

Pan-Seared Rib Eyes

beef, main dish, Quick, steak

Presented by

42 ratings

Prep time: 8 minutes
Cooking time: 6 to 13 minutes
Servings: 4
Partner: Herbed New Potatoes

Once when Grandpa got a promotion at work, he brought home five pounds of rib-eye steaks to celebrate.

Ingredients

1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
1/8 teaspoon black pepper
4 rib-eye steaks, about 1 inch thick
1 1/2 tablespoons olive oil
1 tablespoon minced garlic

Directions

1

Combine the basil, oregano, garlic powder, salt and black pepper in a small bowl and mix well.
2

Rub both sides of each steak with the basil mixture.
3

Heat olive oil in a large skillet over medium heat. Place steaks in hot olive oil. Sprinkle with garlic.
4

Cook steaks, turning once, until meat reaches desired degree of doneness, 6 minutes for rare, 9 minutes for medium or 13 minutes for well done.
5

Remove steaks to a serving plate. Serve immediately.

Grandma's Secret Trick

To turn this recipe into a Greek dish, Grandma sprinkled the steaks with 1/3 cup feta cheese just before serving. She tried many styles of feta. Some were dry and easy to crumble; others were soft and too moist to crumble. When soft feta was all she could obtain, Grandma grated it on the large-holed side of a grater for neatly crumbled cheese.