Greek Steak (Rib Eye)
Note Added 4/13/10: It was an oversight that I did not mention this was excellent for lamb dishes, Leg of Lamb, Shoulder, Roasts, Chops and even Ground Lamb Patties. The Greeks serve many Lamb Dishes. I like them all.
Blue Ribbon Recipe
The steak lovers in my family can be a tough crowd. They know what they like and are quick to vocalize it! This recipe miraculously pleased every palette in the Test Kitchen! I grilled it on my stovetop grill (temps were in the low 20’s outside), but can’t wait for warm weather so I can grill it outside. Yum. The Test Kitchen
2 to 6rib eye steaks
1 tsporegano, dried
1/2 tspbasil, dried
1/2 tspmarjoram, dried
1/2 tspthyme, dried
1/2 tspgarlic powder
1/3 to 1/2 clemon juice fresh or real lemon
1 to 2 Tbspolive oil
dash(es)salt and pepper
How to Make Greek Steak (Rib Eye)
- Set a small amount of the marinade aside for later use. Place steaks in bag and marinate from 30 minutes to 3 hours. The Lemon Juice begins to "cook" the steaks so they may not appear pink centered when cooked to rare or medium rare. The lemon juice also tenderizes the steaks. Discard excess marinade from bag or use immediately for baking Greek Potatoes. (See Note 2 below).
- Note 2: A great accompaniment to this is Greek Potatoes: Wash and slice and cut potatoes in halves or quarters, peeled or not. Place in baking dish, utilize the reserved marinade used for marinating the steaks and add water to 1/2 the depth of potatoes. Bake for 40 minutes at 375 degrees or until fork tender.