Tuesday, September 27, 2011

Classic Steak

We love steaks, so I'm always on the lookout for new recipes and ideas.  In the summer it's no problem to fire up the grill, marinate the steaks and hangout outside while the steaks cook.  In the fall and winter months the weather sometimes keeps us from being able to fire up the grill.  In times like that, it is great to have recipes filed away that can be cooked indoors.  This enables you to have a delicious and juicy steak no matter what time of year!


These steaks were devine.  They were tender, juicy and let's face it...just down right delicious!  The flavor of the thyme and the tartness from the lemon zest paired beautifully and gave the steak a wonderful flavor.  There was minimal preparation so it's simple enough for a weeknight meal but fancy enough to serve for company.  To dress it up a little more, I served it with balsamic glazed mushrooms and simple arugula salad with a lemon vinegarette. 

Classic Steak



Ingredients:

2 (9oz) Rib-eye steaks
1 Small bunch fresh thyme
Zest of 1 lemon
Olive oil
Salt and pepper

Directions:

Preheat oven to lowest setting and place plates in the oven to warm.

Remove the steaks from the refrigerator, place on a plate and allow to come to room temperature.

Preheat a grill pan over high heat.

Meanwhile, pick the thyme leaves from the stalks and discard the stalks.  Finely grate in the zest of one lemon and mix the ingredients together.  Drizzle the steaks with olive oil and then sprinkle the thyme leaves and lemon zest on the steaks.  Season well with salt and pepper, then rub all of the ingredients into the meat.

Place the steaks on the hot grill pan.  Press them lightly with tongs to ensure they are in good contact with the ridges of the pan.  Cook on each side for about 2 minutes (for 1in thick steaks), this will cook the steak to medium-rare.  (Cook for less or more time depending on your preference of wellness)  Once the steaks are cooked to desired wellness, remove from the grill pan and allow to rest a few minutes.  Slice against the grain and place on preheated plates. 

Recipe source: Jamie Oliver's 20 Minute Meals

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