Imagine cutting into a perfectly seared steak that's crispy on the outside, tender on the inside, with a burst of bright lemon and aromatic thyme that makes your taste buds dance. This isn't just another steak recipe - it's a culinary experience that will transform your home cooking from ordinary to extraordinary. Whether you're a novice cook or a seasoned chef, our Sliced Steak with Lemon and Thyme will have you looking like a professional in your own kitchen, impressing dinner guests and satisfying your deepest meat cravings.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 steaks (sirloin or ribeye)
- 2 tbsp olive oil
- 1 lemon, juiced
- 1 tsp fresh thyme
- Salt and pepper to taste
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat steaks dry with paper towels to remove excess moisture. This helps achieve a perfect golden-brown sear.
- Season both sides of the steaks generously with salt and freshly ground black pepper, pressing the seasoning gently into the meat.
- Heat olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until it's shimmering and just starting to smoke.
- Carefully place steaks in the hot pan, ensuring they are not overcrowded. Cook for 3-4 minutes on the first side without moving, to develop a rich, caramelized crust.
- Flip the steaks and cook for an additional 3-4 minutes for medium-rare, or adjust cooking time based on desired doneness.
- During the last minute of cooking, add fresh thyme leaves to the pan to infuse the meat with herbal flavor.
- Remove steaks from pan and let them rest on a cutting board for 5-7 minutes, which allows juices to redistribute throughout the meat.
- Squeeze fresh lemon juice over the rested steaks just before serving to add brightness and acidity.
- Slice steaks against the grain and serve immediately while hot.
Tips
- Temperature is Key: Always let your steaks rest at room temperature for 30 minutes before cooking. This ensures even heat distribution and prevents tough, unevenly cooked meat.
- Moisture Matters: Pat your steaks completely dry before seasoning. Excess moisture prevents that coveted golden-brown crust from forming.
- Don't Skimp on Seasoning: Be generous with salt and pepper, and press the seasoning gently into the meat for maximum flavor absorption.
- Use the Right Pan: A heavy-bottomed skillet or cast-iron pan provides the best heat retention and creates an incredible sear.
- The Resting Rule: Never skip letting your steak rest after cooking. This crucial step allows juices to redistribute, ensuring a juicy, tender bite every time.
- Fresh Herbs Make a Difference: Using fresh thyme instead of dried herbs will elevate the flavor profile of your dish dramatically.
- Acid Balance: The fresh lemon juice isn't just for show - it cuts through the richness of the steak and adds a bright, refreshing element to the dish.
Nutrition Facts
Calories: 525kcal
Carbohydrates: g
Protein: 50g
Fat: 39g
Saturated Fat: 12g
Cholesterol: 100mg
