Greek-Style Rib Eye Steaks

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Greek-Style Rib Eye Steaks to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Greek-Style Rib Eye Steaks, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 beef rib-eye steaks (1 1/2 inches
• thick)
• 1 tablespoon olive or vegetable oil
• 1 tablespoon lemon juice
• 2 tablespoons crumbled feta or
• blue cheese
• 1 tablespoon sliced ripe olives

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a small bowl, combine the first five ingredients;rub onto both sides of steaks

Step 2: Technique & Execution

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 meat thermometer should read 145 degrees F, medium, 160 degrees F, well-done, 170 degrees F)

Step 3: Technique & Execution

Sprinkle with lemon juice, cheese and olives

Step 4: Technique & Execution

Serve immediately.