ISO: ISO Pat-NoCal, made the Greek Ribeye steak last night, such a great flavor!

[heather_in_sf]

Thanks for posting it... I had a huge ribeye steak, it was 3" thick, so I seasoned it per the recipe, let it sit out 2 hours and then pan browned it on both sides, then 10 minutes in a 400 oven. Perfect medium rare/rare! I forgot the olives though but the lemon and feta topping was fantastic regardless.

This is a new favorite!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=100611

 

[pat-nocal]

A new favorite at our house as well. So glad you enjoyed it.

 

[suz]

Thant's a copy and print! Thanks

 

[susankentfieldca]

Me three! I'm putting it in T&T! Thanks Pat!

I made it last night. I must have gotten the same cow as Heather. It was thick, so took some extra cooking time, but it was delish!

 

[heather_in_sf]

Mooooey Bueno? tee hee!

 

[pat-nocal]

I'm so glad you liked it too, Susan.

 

[suz]

Last nights dinner, yummy! Thanks