Test Kitchen Notes
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
Ingredients
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4
8 oz strip steaks
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2 tablespoons
chopped garlic
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4 tablespoons
fresh thyme leaves
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2 tablespoons
olive oil
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2 teaspoons
koser salt
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3
lemons
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2 tablespoons
butter
Directions
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Heat the grill to medium high.
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Season both sides of each steak with garlic and 3 tablespoons of thyme.
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Coat the steak with the oil and salt, before placing on the grill.
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Grill the steaks for 3-4 minutes, and flip.
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While the steaks cook, combine the remaining tablespoon of thyme with the butter and the juice of a lemon.
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Remove steaks from grill and squeeze lemon juice over top, before placing on a plate to rest for 10 minutes.
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Spread a bit of the lemon thyme butter over the steak and serve.
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