Thick-cut beef chops are quickly grilled after a light marinade of lemon and olive oil. Lightly charred outside and juicy inside, they make a simple but impressive dinner.
Toss the chops with the olive oil, lemon juice, crushed garlic, and thyme. Let them rest at room temperature for at least 20 minutes.
Heat a grill pan or outdoor grill until very hot. Sprinkle salt over the chops just before cooking.
Grill the chops, turning them, for 3 to 4 minutes per side, until lightly charred on the outside.
Let the chops rest under foil for a few minutes, then sprinkle with black pepper and serve.
Bring the chops to room temperature before putting them on the grill so they cook evenly. Sprinkle salt over the meat just before cooking; salting too early may draw out moisture and make it tough.
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