Lemon steaks with thyme butter

By slulibby
June 8, 2010
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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

Serves: 4

  • 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
  1. Heat the grill to medium high.
  2. Season both sides of each steak with garlic and 3 tablespoons of thyme.
  3. Coat the steak with the oil and salt, before placing on the grill.
  4. Grill the steaks for 3-4 minutes, and flip.
  5. While the steaks cook, combine the remaining tablespoon of thyme with the butter and the juice of a lemon.
  6. Remove steaks from grill and squeeze lemon juice over top, before placing on a plate to rest for 10 minutes.
  7. Spread a bit of the lemon thyme butter over the steak and serve.

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