Grilled T-bone steaks with thyme-garlic paste

May 24, 2006

Serves 4

PASTE

25 sprigs fresh thyme 3 cloves garlic 1 teaspoon salt 3 tablespoons olive oil 3/4 teaspoon black pepper 1. Strip the thyme sprigs of their leaves. Chop them finely. You should have about 3 tablespoons.

2. Chop the garlic. Sprinkle it with the salt and use the flat side of the knife to smear the garlic until it forms a paste.

3. In a small bowl, mix the thyme, garlic, oil, and pepper.

STEAKS

Canola oil (for the grill) 4 T-bone steaks (each 12 ounces, about 1-inch thick) 1. Trim the steaks, leaving a generous 1/4-inch of fat around the edges. Spread the paste on both sides of each steak. Transfer to a platter, cover with plastic wrap, and refrigerate while the grill heats.

2. Prepare a charcoal or gas grill (if using gas, heat all the elements as high as they will go.) Scrub either grill rack. Rub the rack lightly with canola oil.

3. If using charcoal, put your hand about 4 inches from the fire. If you can only count to one before you need to pull your hand away, the coals are ready. For a gas grill, leave 2 elements on high; turn the other element to low.

4. Place the steaks on the hottest part of the grill. Cook, turning once, for 6 to 8 minutes (for medium-rare) or a few minutes longer if you prefer well-done meat. To check the temperature, insert an instant-read meat thermometer into the center of the meat, but not at the bone. If the steaks are being served medium-rare, the thermometer will register 140 degrees. If necessary, let the steaks cook, covered, for 1 to 2 minutes longer and test again.

5. Transfer the steaks to a warm platter and let them rest for 5 minutes.

Adapted from `` Williams-Sonoma Mastering Grilling & Barbecuing"