Greek Brizola — How to Cook a Greek Steak at Home

Greek ribeye brizola steak cooked in a cast iron pan with herbs, garlic and lemon wedge

Greek Brizola — How to Cook a Greek Steak at Home

A cast iron pan method that delivers a deeply crusted, juicy spalobrizola — the Greek ribeye — with a butter baste finish of rosemary, garlic, dried oregano and black pepper. Serve with lemon, fried potatoes, and horta for the full taverna experience at home.

Course Main Course

Cuisine Greek

Servings

Calories 829kcal

Author by Jenny Skrapaliori Graves

Equipment

Cast iron pan

Ingredients

1 ribeye steaks (spalobrizola) bone-in or boneless, at least 2.5 cm thick
1 tablespoon coarse sea salt
3 tablespoons unsalted butter
2 garlic cloves lightly crushed
1 fresh rosemary sprig
dried oregano
freshly ground pepper

to serve

1 lemon cut into wedges

Instructions

Salt and rest at room temperature: Remove the steak from the fridge 30 minutes to 1 hour before cooking. Pat completely dry with paper towels. Season generously all over with 1 tablespoon coarse salt. Leave uncovered at room temperature — this dries the surface and sets you up for a proper crust.
Heat the pan: Place a heavy cast-iron skillet over the highest heat your stove will provide. Let it heat for at least 3–5 minutes, until it just begins to smoke. Do not add oil to the pan or the steak.
Sear the steak: Place the steak in the hot pan. Flip every minute for even browning and a thin, uniform crust on both sides. If the steak has a thick fat cap on the edge, hold it upright with tongs until that fat is golden and rendered.
Butter baste: Halfway through cooking, add 3 tablespoons unsalted butter, 2 garlic cloves, lightly crushed, and 1 fresh rosemary sprig to the pan. The butter will foam. Immediately add a generous pinch of dried oregano and plenty of freshly ground pepper (or to taste)into the foaming butter. Tilt the pan and use a large spoon to continuously baste the steaks with the hot herb butter until they reach your desired doneness.
For medium-well, aim for 68°C / 155°F on a meat thermometer.
For medium-rare, remove at 57°C / 135°F.
For medium, remove at 63°C / 145°F.
Rest: Transfer the steaks to a cutting board and rest for 2–2 minutes 02:00 before slicing or serving.
Serve: Serve whole on a warm plate, with lemon wedges on the side. Squeeze the lemon over the steak just before eating.
Enjoy the steak with thick-cut fried potatoes, horta, and tzatziki or melitzanosalata.

Notes

On the oregano: Greek dried oregano (rigani) is more intense and floral than Italian oregano. If you can find it, use it.

On salting: For the best results, salt 30 minutes before cooking. If you have time and fridge space, salt the night before: place the steak on a rack over a tray, uncovered, and let it air-dry for 18–24 hours for a more concentrated flavor and an even better crust.

On doneness: Medium to medium-well is the traditional Greek taverna standard and works beautifully with the marbling of spalobrizola. You should cook the steak how you love it.

On the butter: This is the home cook's advantage over the charcoal grill. Don't skip it.

On the lemon: The oregano and the lemon juice give the Greek experience to the ribeye. Squeeze it over the steak right before you eat.

Nutrition