Mother Earth Living

Tenacious Thyme: Grilled Rib-Eye Steak with Red Wine and Thyme

By Caleb Melchior
August/September 2011
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Photo by Howard Lee Puckett


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SERVES 1

• 1⁄2 cup red wine
• 1 small red onion, chopped
• 8 to 10 thyme sprigs
• Kosher salt  
• Freshly ground black pepper
• 1 (12-ounce) rib-eye steak
• Arugula
• Red onion slices
• Fresh thyme sprigs, for garnish

1. Place first 3 ingredients in a 1-gallon zip-top plastic bag and squeeze bag to combine. Add steak, seal bag, and chill 2 to 3 hours. Remove steak from marinade, discarding marinade. Sprinkle steak with salt and pepper.

2. Preheat grill to 400 to 450 degrees (high heat). Grill steak, covered with grill lid, 4 minutes on each side or to desired degree of doneness. Remove from grill. Cover with aluminum foil and let stand 10 minutes before serving. Serve with onion slices and arugula. Garnish with a sprig of thyme.

Note: To broil steak, place on a lightly greased rack in a broiler pan. Broil 5 inches from heat 4 minutes on each side or to desired degree of doneness.

Caleb Melchior grows unusual herbs and perennials at Sugar Creek Gardens in Kirkwood, Missouri. He is also studying for a Master of Landscape Architecture degree at Kansas State University.    

Click here for the main article, Befriending Tenacious Thyme.








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