Pan-Seared Rib Eyes

By Addie

“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

Preparation

Step 1

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


Rub both sides of each steak with the basil mixture.


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


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. Remove steaks to a serving plate. Serve immediately.


Grandma's Secret Tips:

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.