If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 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
Get Baking This Labor Day
These recipes are worth a little kitchen labor
Get baking this Labor Day.
Make these recipes before it's too late.
Meet 2015's best sellers.
Our staff's best storage tips.
Storage made crystal clear.