2 (10-oz.) strip or rib-eye steaks, cut 1-inch thick
1 tablespoon basil
1 tablespoon oregano
2 teaspoons garlic salt
1 teaspoon lemon pepper
¼ cup crumbled feta cheese with olives
Brush steaks lightly on both sides with olive oil.
Combine basil, oregano, garlic salt and lemon pepper; rub on both sides of steaks.
Arrange steaks on non-stick metal tray.
Cook according to your Advantium model's cooking settings or until desired doneness.
Turn steaks over after 12 minutes of cooking time.
Top each steak with 1 tablespoon feta cheese.
Some of the tenderest steak cuts are filet mignon, strip, porterhouse/T-bone and rib-eye. Buy your favorite cut when its on sale and freeze it for later use. Wrapped properly, beef can be successfully frozen for up to 6 months.