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Food52 Review: These flavors make for an excellent tasting sequence. At first bite, you are greeted with the acidic lemon, which fades into the beefiness of the meat and you finish with a lingering thyme flavor. I don’t normally pair thyme with beef unless it’s in a stew, so hats off to slulibby for making that connection. Trying to incorporate lemon juice into even soft, whole butter is no easy feat, so I made a melted concoction to spoon over slices of steak, which worked well. - cheese1227
- The Editors
- 4 8 oz strip steaks
- 2 tablespoons chopped garlic
- 4 tablespoons fresh thyme leaves
- 2 tablespoons olive oil
- 2 teaspoons koser salt
- 3 lemons
- 2 tablespoons butter
- Heat the grill to medium high.
- Season both sides of each steak with garlic and 3 tablespoons of thyme.
- Coat the steak with the oil and salt, before placing on the grill.
- Grill the steaks for 3-4 minutes, and flip.
- While the steaks cook, combine the remaining tablespoon of thyme with the butter and the juice of a lemon.
- Remove steaks from grill and squeeze lemon juice over top, before placing on a plate to rest for 10 minutes.
- Spread a bit of the lemon thyme butter over the steak and serve.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Use of Lemon, Thyme and a Grill
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