Grilled Lemon-Thyme Beef Steak
4 well-trimmed boneless beef top loin (strip) or ribeye steaks, cut 1 inch thick (about 2-1/2 to 3 pounds)
3 tablespoons chopped fresh thyme
2 tablespoons minced garlic
1 tablespoon freshly grated lemon peel
1 tablespoon olive oil
2 teaspoons coarse grind black pepper
1 teaspoon salt
1. Combine seasoning ingredients; press evenly onto beef steaks.
2. Place steaks on grid over medium, ash-covered coals. Grill top loin
steaks, uncovered, 15 to 18 minutes (ribeye steaks 11 to 14 minutes) for
medium rare to medium doneness, turning occasionally.
Makes 4 servings.