Thick-cut beef chops are briefly marinated in lemon and olive oil, then quickly grilled. With a lightly charred exterior and juicy interior, these chops are a simple yet impressive dinner option.
Mix the chops with olive oil, lemon juice, crushed garlic and thyme, then let them rest at room temperature for at least 20 minutes.
Heat the grill pan or barbecue thoroughly, and sprinkle salt on the chops just before cooking.
Grill each side for about 3-4 minutes, turning, until lightly charred on the outside.
Let the chops rest under foil for a few minutes, then serve sprinkled with black pepper.
Important: Bring the chop to room temperature before putting it on the grill; cold meat won't cook evenly on the grill. Caution: Sprinkle salt on the meat right before cooking — salting early can draw out the juices and toughen the meat.
Letting the chops rest under foil for a few minutes after cooking keeps the juices inside and gives a juicier result.
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