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The Hood Magazine

Garden Herb Strip Steaks

06/27/2015 12:03PM ● By Hood Magazine


  • 2 beef strip steaks boneless, cut 1 in thick (about 10 oz each)
  • Salt


  • 2 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh oregano
  • 2 tsp freshly grated lemon peel
  • 3 cloves garlic, chopped
  • 1/4 tsp pepper


Combine seasoning ingredients in small bowl; reserve 2 tsp for garnish. Press remaining seasoning evenly onto beefsteaks.

Place steaks on grill over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Carve steaks into slices. Sprinkle with reserved seasoning and salt, as desired.