Per each pound of grilling steak:
- 1 T fresh thyme
- ½ T black pepper, coarse ground
- 1 clove fresh garlic, finely grated
- 2 T wine vinegar, white
- 4 T EVOO (preferably Rosemary-Basil)
- 1½T butter, melted
- ½ lemon
- salt to taste
In a bowl or jar, mix thyme, pepper, garlic, vinegar and olive oil thoroughly.
Add mixture to thawed steaks with basting brush, covering all surfaces.
Wrap steaks tightly in plastic wrap.
Let steaks sit for 2 hours at room temperature or for 4 hours in refrigerator. Rub steaks through the plastic wrap every 30 minutes.
Grill steaks at 400˚F. For medium rare, 1 1/2”, room temperature steaks: grill 5 minutes on one side and 3 minutes on the other side. Only turn steaks once and do not puncture the surface of the meat.
After steaks have been turned, squeeze the lemon to cover the surface of the meat.
Once the steaks are removed from the grill, add butter with basting brush to surface.
Salt to taste.
Note: Always let steaks set for 5 minutes before serving.