GREEK STEAK (RIB EYE)
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.
Provided by Gary Hancq
Categories Steaks and Chops
Time 35m
Number Of Ingredients 10
Steps:
- 1. Place all ingredients except steaks in a sealable quart sized bag. (Use a gallon sized bag if making 3 or more steaks.) NOTE: You can use 1 1/2 tablespoons of dry Italian seasoning in lieu of the other herbs. Just add the garlic powder and a little additional Oregano.
- 2. 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).
- 3. After marinating, cook steaks in frying pan or grill them. When steaks are all but done, spoon on a little of the additional marinade you'd set aside and warm to finish.
- 4. 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.
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