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Champagne-Lavender Marinated Grilled Rib-Eye

Eva Kolenko

Servings: 4 to 6

Lavender may not immediately come to mind when you think of steak, but paired with thyme and Champagne vinegar, it adds a subtle summery note to the meat, as if you were enjoying your steak at a bistro in Provence.


  • 1 tsp. dried lavender
  • Kosher salt
  • 2/3 cup Champagne vinegar
  • 2/3 cup extra-virgin olive oil
  • 1/2 tsp. chopped fresh thyme
  • Freshly ground black pepper
  • 2 (1-1/2-inch-thick) bone-in rib-eye steaks (about 2 lb.)


Make the marinade

  • Crush the lavender with a pinch of salt and then add it to the vinegar. Let steep for at least 5 hours. (The vinegar will keep in the fridge for weeks.)
  • When ready to marinate, whisk the vinegar (no need to strain) with the olive oil, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper.

Marinate the steak

  • Reserve some of the marinade for basting, if you like, then use the rest to marinate the steaks for at least 30 minutes at room temperature and up to 8 hours refrigerated.
  • If refrigerated, let the steaks come to room temperature before grilling. Pat the meat dry and season with additional salt and pepper.

Grill the steak

  • For a charcoal grill, light a chimney starter full of charcoal and bank the coals against one side of the grill. For a gas grill, start with all burners on medium high and then turn off one or more of the burners.
  • Grill the steaks over the hottest part of the grill, rotating them occasionally to create a crust, until well browned on one side, 2 to 4 minutes. Flip and sear the other side.
  • Move the steak to the cooler part of the grill, cover, and cook, basting occasionally with the reserved marinade, to your desired doneness, about 8 to 12 minutes for medium rare. Let rest 5 to 10 minutes before serving.


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