Sliced Steak with Lemon and Thyme
Elevate your dinner game with this irresistible Sliced Steak with Lemon and Thyme, a recipe that combines tender, perfectly seared steak with the bright, zesty flavors of fresh lemon and aromatic thyme. This dish is quick to prepare, taking just over 20 minutes from start to finish, making it a perfect choice for busy weeknights or special occasions. The steak is basted with melted butter, garlic, and lemon zest in the final moments of cooking, creating a rich, flavorful crust that’s balanced by a citrusy kick. Thinly sliced against the grain for maximum tenderness, the steak is drizzled with its own savory pan juices and garnished with thyme for a sophisticated yet approachable finish. Serve alongside roasted vegetables or a crisp green salad for a complete, restaurant-quality meal you’ll crave again and again.
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Recipe Information
Ingredients
- 1 lb steak (ribeye, sirloin, or flank)
- 2 tbsp olive oil
- 2 tsp fresh thyme
- 1 lemon (zested and juiced)
- 2 garlic cloves (minced)
- 1 tsp kosher salt
- 0.5 tsp black pepper (freshly ground)
- 1 tbsp unsalted butter
- optional garnish: fresh thyme sprigs
Instructions
Remove the steak from the refrigerator and let it come to room temperature for 20-30 minutes before cooking to ensure even cooking.
Pat the steak dry with paper towels and season generously with kosher salt and freshly ground black pepper on both sides.
Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan.
Once the oil is shimmering and the butter has melted, carefully place the steak in the hot pan. Sear the steak for 3-4 minutes on the first side without moving it, creating a golden-brown crust.
Flip the steak and cook for an additional 3-4 minutes for medium-rare, or adjust the cooking time to your preferred doneness.
In the last minute of cooking, add the minced garlic, fresh thyme, lemon zest, and a squeeze of lemon juice to the pan. Use a spoon to baste the steak with the melted butter and aromatic juices.
Remove the steak from the pan and transfer it to a cutting board. Let the steak rest for 5-7 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain for the most tender texture.
Drizzle the sliced steak with any leftover pan juices, and garnish with additional fresh thyme sprigs if desired.
Serve immediately with your favorite side dishes or a simple arugula salad for a complete meal.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 870 mg | 38% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.5 g | ||
| Protein | 141.9 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1714 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
