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Ribeyes with Red Wine-Feta Vinaigrette

A good steak never needs something extra to make it stand out.  However, sometimes I do have a craving for an extra twang to go with my meat.

We love ribeye steaks.  I would say 90 percent of the steaks I buy are rib eyes; they just always grill to perfection.  I guess I should thank my husband for that.

Anyway, yesterday I had a craving for something to go on top of my meat.  I remembered seeing a recipe for a vinaigrette topping rib eyes.  I searched my recipes until I found it, Rib eyes with Red Wine-Feta Vinaigrette.  It was exactly what I was craving.

Vinaigrette on meat you say?  Yes, a million times yes.  The vinegar and feta cut through the richness of the steak perfectly, leaving you with this melt in your mouth experience.  I loved it.  I suspect this would also go well with grilled ahi tuna steaks or pork chops.  If you add more oil it would also be perfect in a Greek salad.

Either way, it was a nice little addition to my already perfect steak.  The trick is using a high quality oil and vinegar, you will taste the difference.

In a small bowl combine red wine vinegar, extra-virgin olive oil, shallot, parsley, thyme, Worcestershire, honey, lemon juice, salt and pepper.

Stir in feta cheese and let stand at room temperature.

Prepare ribeye steaks in your usual method.

Allow steaks to rest 5 minutes after cooking and spoon vinaigrette over the tops.  Yum.

Print Recipe

Ribeyes with Red Wine-Feta Vinaigrette

Recipe from: Cuisine at Home | Serves:

Ingredients

  • 1/4 cup Red wine vinegar
  • 3 Tablespoons Extra-virgin olive oil
  • 2 Tablespoons Shallots, minced
  • 1 Tablespoon minced Fresh parsley
  • 1 Tablespoon minced Fresh thyme
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Honey
  • Juice of 1/2 a lemon
  • Salt & pepper to taste
  • 1/4 cup Feta cheese, crumbled
  • Ribeye steaks

Directions

  • In a small bowl combine red wine vinegar, extra-virgin olive oil, shallot, parsley, thyme, Worcestershire, honey, lemon juice, salt and pepper.
  • In a small bowl combine red wine vinegar, extra-virgin olive oil, shallot, parsley, thyme, Worcestershire, honey, lemon juice, salt and pepper.
  • Grill your steaks as desired. Allow them to rest 5-10 minutes after cooking and spoon vinaigrette over the tops. Serve

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  1. KathyB. says

    After I make the sauerkraut and pork recipe in your last post I will have this next on my request meal list for my Hubby to make. This has me hungry right now! ( don’t think preparing this at 2:00 a.m. is gonna happen)

    Reply

  11. BigSis says

    Hidey ho! I’m not a meat-eater, but I think this vinaigrette would be awesome on some grilled portabella mushrooms or asparagus! I love the addition of feta in it, although I have to say I put feta in and on everything!

    Reply

  24. Pam says

    I am truly speechless. Ribeye is my very favorite cut of beef and I love feta on anything so this recipe is not only making me drool but it’s making me hungry too. It looks AMAZING!

    Reply

  25. Rachel The SdOC says

    I love ribeyes. I’d eat them any old way. I do love this innovative topping. I especially like that you didn’t use the traditional blue cheese topping they put on steaks sometimes. I’m not a blue cheese fan, but feta is a whole new level of deliciousness.

    Reply

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