Preserved Lemon and Thyme x 2 Grilled Steak

June  9, 2010
1 Ratings
  • Serves 4
Author Notes

This steak gets a double dose of lemon and thyme - the steak is seasoned with a preserved lemon thyme salt before grilling and finished with preserved lemon thyme compound butter. I recommend that you serve this with some grilled mushrooms mixed with a little of the leftover compound butter. - melissav —melissav

Test Kitchen Notes

You really can't go wrong with great steaks, salt, and butter. I happened to have some great prime rib-eyes and they came out delicious. They reminded me of the the steaks served at Peter Luger, which are also bathed in butter. The preserved lemon came through, but I thought the salt was really the key. My daughter Casey, a vegetarian of 3 days, gobbled up the steaks as well. - Alain
—The Editors

What You'll Need
  • Preserved Lemon Thyme Salt and Steak
  • 2 tablespoons kosher salt
  • 1.5 teaspoons preserved lemon peel, minced
  • 1.5 teaspoons lemon thyme
  • NY Strips, or your favorite steak, 1 per person
  • Preserved Lemon and Thyme Compound Butter
  • 3 tablespoons butter, softened
  • 1 tablespoon thyme
  • 2.5 teaspoons preserved lemon, minced
  • 1 pinch salt
  1. Preserved Lemon Thyme Salt and Steak
  2. Mix the ingredients together in a small dish. It is best to make this in advance and let it sit to develop the flavors. I made it the night before.
  3. 1 hour before dinner time, take the steaks out of the fridge and season with the Preserved Lemon Thyme Salt. Use about 1.5 tsp per pound of meat. Make sure to season each side and press into the meat. Let sit at room temperature for an hour.
  4. Heat the grill. Grill over medium high heat until desired temperature is reached - about 3 minutes per side for medium rare.
  5. Top with a slice of the compound butter (recipe below).
  6. Dig in!
  1. Preserved Lemon and Thyme Compound Butter
  2. Mix the ingredients and place on a piece of saran wrap. Roll up into a log and place in the fridge. I make it the night before so the flavors have time to blend.

See what other Food52ers are saying.

  • em-i-lis
  • AntoniaJames
  • melissav

4 Reviews

em-i-lis September 30, 2011
Melissav, this was absolutely divine. I will make this again and again. It was also great with grilled potatoes. WOW!
AntoniaJames June 12, 2010
Wow, this is brilliant. Perfectly brilliant!! Was hoping to see more preserved lemon in the contest recipes this week. I have about four quarts of them from a very pleasant evening's work during the dead of winter, when I had about 100 Meyer lemons on hand. (Most were rather small, and I didn't use all of them, for those of you out there doing the math . . . . . ) ;o)
melissav June 12, 2010
Thanks, AJ. I used some of the leftover butter last night to pan sear a piece of salmon and it was great. 100 meyer lemons, wow! I'd like to have that problem. I made this recipe using my first jar of home preserved lemons. It was very exciting.
AntoniaJames June 12, 2010
I was just thinking today at lunch (eating leftover salmon spritzed with lemon) about how good that compound butter would be with salmon. Our lemon season is just about over, so I'll soon have no excuse not to venture forth, experimenting with the preserved ones. (I'd never made them before last January. It's a great way to spend a cold, rainy winter evening, and actually didn't take that long to put up the four quarts +.) ;o)