Grilled Lemon-Thyme Beef Steaks

4 well-trimmed boneless beef top loin (strip) or ribeye 

steaks, cut 1-inch thick (about 2 1/2 to 3 lbs.)

Seasoning:

3 Tbsp. chopped fresh thyme

2 Tbsp. minced garlic

1 Tbsp. freshly grated lemon peel

1 Tbsp. olive oil

2 Tbsp. coarse grind black pepper

1 tsp. salt

1. Combine seasoning ingredients; press evenly onto beef steaks.

2. Place steaks on grid over medium, ash-covered coals.

3. Grill top loin steaks, uncovered, 15 to 18 minutes (ribeye steaks 11 to 14 minutes) for medium rare to medium doneness, turning occasionally.

Recipe used with permission from Texas Beef.org.

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