• 2 Tbs. freshly ground black pepper
  • 1 Tbs. fresh thyme leaves
  • 1 Tbs. extra-virgin olive oil
  • 2 boneless rib-eye steaks, about 20 oz. each (1-1/2 inches thick)
  • 1 Tbs. coarse salt


1. In a small bowl or dish, combine the black pepper, thyme, and olive oil and rub equal amounts of the mixture on both sides of each steak. Set aside and prepare the grill.
2. When the fire is hot (you'll be able to hold your hand just above the grate for 1 second), sprinkle both sides of the steaks with the salt. Grill the steaks on one side for 5 to 6 min. If there are flare-ups, move them to another spot on the grill. Turn the steaks and finish cooking on the second side for 3 to 4 min. They should be rare to medium rare at this point.
3. Remove the steaks from the grill and transfer to a clean serving platter to rest for 3 or 4 min. so the meat relaxes and the juices redistribute.
4. If you like, serve with a generous tablespoon of Roquefort Butter on each steak, letting the butter soften slightly on the cooked steak for a minute or two. At this point, the steak will have advanced half a degree to a perfect medium rare.



MacGourmet downloadGrilled Rib-Eye Steak with Roquefort Butter. To import, drag image to your MacGourmet recipe box.


Steve Johnson


3 servings