Recipe: Grecian Skillet Rib Eyes

Grecian Skillet Rib Eyes
Makes 2 to 4 servings. Recipe may be doubled.

Grecian Skillet Rib Eyes won the $25,000 grand prize in the 21st National Beef Cook-Off in 1995 for Fran Yuhas of Scotrun, Pa. This recipe was chosen for its simplicity as well as its taste, judges said. It can be prepared in less than 30 minutes.

2 beef rib eye steaks, trimmed and cut 1-inch thick (about 1 pound)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 tablespoons crumbled feta cheese
1 tablespoon chopped, pitted kalamata or ripe olives

Seasoning Mix
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried, crushed basil
1 1/2 teaspoons dried, crushed oregano leaves
1/2 teaspoon salt
1/8 teaspoon black pepper

Combine garlic powder, basil, oregano, salt and pepper and use as directed.

Press seasoning mix into both sides of steaks. Heat oil in large nonstick skillet over medium heat. Place steaks in hot skillet; cook about 10 to 14 minutes for medium-rare to medium-done, turning once. Sprinkle with lemon juice.

To serve, sprinkle feta and olives over steaks; garnish as desired.