Ribeye with Feta Gravy

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Ribeye with Feta Gravy Discover the unconventional yet incredible combination of ribeye and feta gravy that will elevate your steak game to new heights. This unique recipe promises a tender, succulent ribeye infused with the rich flavors of tangy feta cheese.

Get ready to amaze your taste buds with this unexpected and delicious twist on a classic steak dish.

Ribeye with Feta Gravy. A steak on a grill with a sauce on it.

Ribeye with Feta Gravy

Are you ready to take your steak game to new heights?

Prepare to be amazed by the unconventional yet incredible combination of ribeye and feta gravy. This unexpected twist on a classic dish will elevate your taste buds to a whole new level.

We’re about to unleash the power of feta gravy and uncover the surprising secret to perfectly juicy ribeye.

Get ready to savor the tender, succulent ribeye infused with the rich flavors of tangy feta cheese.

Ribeye with Feta Gravy, A steak on a grill with a sauce on it.

Ribeye with Feta Gravy: Science juicy steak


One of the key factors that contribute to a perfectly juicy ribeye is marbling. Marbling refers to the distribution of fat throughout the muscle fibers of the meat. When it comes to ribeye, the marbling is what gives it that luscious, buttery texture. The fat within the muscle fibers not only adds moisture during the cooking process but also enhances the overall flavor and tenderness of the steak.

It’s the marbling that creates those delightful bursts of juiciness with each bite.

A plate with meat, onions and other ingredients.
Two pieces of meat on a wooden cutting board.
Chopped red onions on a cutting board.
Fried onions in a frying pan on a marble counter.

Maillard reaction

Another important scientific aspect to consider is the Maillard reaction. This chemical reaction occurs when proteins and sugars in the meat are exposed to high heat, resulting in browning and the development of complex flavors. The Maillard reaction is responsible for the rich, caramelized crust on the surface of a perfectly cooked ribeye.

By achieving the right balance of heat and cooking time, you can ensure that the Maillard reaction takes place, enhancing the overall taste and texture of the steak.

Two steaks are being cooked in a frying pan.
cheese sauce in a pan with a spoon.


Temperature control is yet another crucial scientific element in the pursuit of a juicy ribeye. Cooking the steak to the ideal internal temperature allows the muscle fibers to relax and retain their natural moisture. While overcooking can lead to dryness, undercooking may result in a tough and chewy texture.

Understanding the precise temperature at which the steak reaches its desired level of doneness is essential in achieving that perfect balance of juiciness and tenderness.

A frying pan filled with gravy
Ribeye with Feta Gravy, a piece of steak on a wooden cutting board.


Lastly, the resting period after cooking plays a significant role in preserving the juiciness of the ribeye. Allowing the steak to rest for a few minutes before slicing allows the juices to redistribute throughout the meat, creating a more even distribution of moisture.

This resting period helps to avoid any immediate loss of juices when the steak is cut, ensuring that each bite remains succulent and flavorful.

By combining these scientific principles – marbling, the Maillard reaction, temperature control, and resting – you can truly unlock the secret to a perfectly juicy ribeye.

Ribeye with Feta Gravy, a steak on a grill with a sauce on it.

Ribeye with Feta Gravy Ingredients

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.

  • beef steaks (your choice sirloin, ribeye, filet)
  • Salted butter
  • Onion
  • Heavy cream
  • Worcestershire sauce
  • Crumbled feta cheese plus more for topping
  • Salt & pepper to taste
A steak on a grill with a sauce on it.

Ribeye with Feta Gravy Sides: the perfect pairings

For more savory dishes that are quick and is try

Imagine savoring a tender, succulent ribeye paired with the rich and tangy feta cheese. It’s a taste sensation that will amaze your taste buds and leave you craving more.

A steak on a grill with a sauce on it.

Ribeye with Feta Gravy

Tender ribeye paired with the rich and tangy feta cheese feels special but easy enough for any weeknight.
Author: Paula
5 from 40 votes
Print Pin Rate
Save To Your Recipe Box
Prep Time: 15 minutes
Cook Time: 15 hours
Servings: 2 servings
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  • 2 6-ounce steaks any cut, try ribeye, filet, or t-bone
  • 4 tablespoons butter salted
  • 1 cup onion sliced
  • ¾ cup heavy cream
  • 3 tablespoons Worcestershire sauce
  • cup feta cheese crumbled , plus more for garnish
  • salt & pepper to taste


  • Preheat either the grill or a grill pan to high.
  • Remove the steaks from the refrigerator about 15-30 minutes before cooking
  • Slice onion.
  • Generously rub the steaks with butter on both sides. Next pepper both sides.
  • Place the steaks on the preheated grill or grill pan and cook for 3-4 minutes per side or until the desired temperature is reached. (medium-rare is 130 degrees).
  • Remove the steaks from the grill and let them sit while you make the onion sauce.
  • To a large pan on medium-high, add the remaining butter. Once melted, add sliced onions and cook them until they begin to char a little. This will take about 8-10 minutes. Once cooked, reduce heat to medium-low.
  • Next, add the heavy cream and Worcestershire sauce to the onions and stir . Bring to a simmer and let the sauce thicken just a little. This should take 2-3 minutes.
  • Stir the sauce regularly so it doesn't burn. Remove from heat once it has thickened.
  • Finish the sauce with feta cheese crumbles. Stir until the crumbles have melted. Taste and add salt & pepper, if needed. Slice the steak and serve with the sauce over the top.


Calories: 690kcal | Carbohydrates: 17g | Protein: 11g | Saturated Fat: 42g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 206mg | Potassium: 446mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2245IU | Vitamin C: 10mg | Calcium: 358mg | Iron: 2mg
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5 from 40 votes (40 ratings without comment)

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