In Greek: μπριζόλες μοσχαρίσιες, pronounced bree-ZO-les mos-hah-REE-seeyes (singular: brizola, plural: brizoles)
In Greece, butchers use the French style of cutting meat, and ribeyes are cut with the bone in, but boneless ribeyes work equally well. The recipe calls for a traditional beef marinade, and an oil and lemon basting sauce. Whether cooked on the grill or grilled in the oven, this is an easy and delicious dish.
- 4 ribeye steaks
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of freshly ground pepper
- 1/2 - 3/4 teaspoon of Greek oregano (rigani)
- 1 1/2 tablespoons of olive oil
- 3/4 tablespoon of red wine
- FOR BASTING
- 3 tablespoons of olive oil
- juice of 1 medium lemon (or 1 teaspoon of lemon zest)
- ON THE SIDE
- lemon wedges
Combine salt, pepper, and oregano in a small bowl. Whisk together the oil and wine and add to spices. Rub steaks on both sides with the mixture and place in a single layer in a shallow pan. Cover and marinate for at least one hour before cooking. (Steaks can be covered and marinated for up to 24 hours.)
Mix 3 tablespoons of olive oil with the lemon juice or zest and brush the steaks just before cooking.
Grill to taste over hot coals (or on indoor grill) and brush with oil and lemon mixture a couple of times while cooking.
Serve with lemon wedges on the side.
Yield: serves 4
[blockquote shade=grur]Recipe Update
"Site visitor George Kasolas wrote in to remind us that red (drinking, never cooking) wine and lemon zest are better choices for the marinade and basting sauce than red wine vinegar and lemon juice since they minimize acid which tends to toughen the meat." Nancy Gaifyllia, Your Guide to Greek Food