Grecian Skillet Ribeyes
2 well trimmed beef ribeye steaks, cut 1 inch thick
1 tablespoon olive oil
1 tablespoon fresh lemon juice
4 whole pita pocket breads, warmed
2 tablespoons crumbled feta cheese
1 tablespoon chopped ripe olives
Seasoning: 1-1/2 of each, garlic powder, dried basil leaves and dried oregano leaves
Combine seasoning ingredients, ½ teaspoon salt and 1/8 teaspoon pepper; press evenly into both sides of beef steaks. In large nonstick skillet, heat oil over medium heat until hot. Place steaks in skillet, cook 12 to 15 minutes for medium rare to medium doneness; turning once. Sprinkle with lemon juice.
To serve, carve steaks into thin slices. Arrange equal amount of beef on top of each pita, sprinkle with cheese and olives. Serve immediately. Makes 4 servings
