Grecian Skillet Rib Eyes
Savor the bold Mediterranean flavors of these Grecian Skillet Rib Eyes, a quick and elegant dish that will transport your taste buds to the shores of Greece. Juicy rib-eye steaks are expertly seasoned with a fragrant blend of garlic, oregano, thyme, and rosemary, then seared to perfection in a sizzling cast-iron skillet to create a golden-brown crust. A luscious butter baste adds richness, while a bright drizzle of lemon juice, fresh parsley, and dill provides the perfect finishing touch. Ready in just 25 minutes, this restaurant-quality steak recipe is ideal for an impressive date night dinner or a special weeknight treat. Pair it with a crisp Greek salad or roasted vegetables for a complete Mediterranean-inspired feast!
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Recipe Information
Ingredients
- 2 pieces (12 oz each) rib-eye steaks
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons unsalted butter
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
Instructions
Remove the rib-eye steaks from the refrigerator and pat them dry with paper towels. Let them come to room temperature for about 30 minutes.
In a small bowl, combine the minced garlic, dried oregano, dried thyme, dried rosemary, kosher salt, and black pepper.
Rub 1 tablespoon of olive oil evenly over both sides of each steak. Then, generously season the steaks with the prepared spice mixture, pressing it into the meat.
Heat a large cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil to the skillet and let it get hot (but not smoking).
Place the steaks into the skillet and cook undisturbed for 3-4 minutes on the first side to develop a golden-brown crust. Flip the steaks and cook for another 3-4 minutes for medium-rare, or longer to your desired level of doneness.
Add the unsalted butter to the skillet. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter for 1-2 minutes.
Remove the steaks from the skillet and let them rest on a cutting board for 5-7 minutes to retain their juices.
While the steaks rest, mix the lemon juice, chopped parsley, and chopped dill in a small bowl to create a fresh herb drizzle.
Slice the steaks against the grain, if desired, and serve with the herb drizzle spooned over the top.
Nutrition Facts
Calories |
1292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 43.3 g | 217% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 488 mg | 21% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.4 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 83 mg | 6% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
