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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 2 |
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This was adapted from the Coastal Living cookbook - Grecian Grilled Ribeyes. Use a grill and crumble Feta on top to be true to the recipe. I like it cooked on cast iron and without the Feta. Ingredients:
2 rib eye steaks, 1 inch thick |
olive oil |
oregano |
1 -2 garlic clove |
coarse sea salt |
ground pepper |
Directions:
1. Set out the ribeyes on a plate to warm to room temperature.
2. Mix 1-2 tablespoons of olive oil with a teaspoon of oregano crushed between your fingers and palm, chopped garlic to taste, a teaspoon or so of coarse sea salt and some coarse ground black pepper. Spoon it onto both sides of the steaks as they warm to room temperature.
3. Heat a cast iron skilet over medium-high heat. Add the ribeyes and cook for 3-4 minutes per side. Remove to plates and scrape rest of garlic mixture onto steaks. Let sit in a warm spot for about four minutes or so to absorb juices. Enjoy!
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