1/2 tsp. garlic granules
1/2 tsp. onion powder
1 1/2 tsp. peppercorns, roughly crushed
1 tsp. sea salt
2 Tbl. olive oil
1 beef steak, your choice, ribeye or NYstrip, about 2 1/2-3″ thick, 20-24 ounces
1/2 tsp. coarse ground pepper
2 Tbl. butter, salted and melted
3-4 sprigs of fresh lemon thyme
Heat the grill to 550 to 600.
Combine the garlic, onion powder, peppercorns, salt and olive oil. Make a thick mixture.
Slather on both sides of the beef. Push the broken peppercorns into the meat. Let the beef rest about 15-20 minutes coming to about room temperature.
Coat the grill with cooking spray. Place the steak on the hot grill. Cover and let it cook on the first side for 4 minutes.
Flip the steak. Close the lid and cook another 3-4 minutes on the second side. Beef will be medium rare to rare.
Remove from the grill. Cover and let it rest 5 minutes.
Slice at an angle. Drizzle with melted butter. Sprinkle on the pepper and thyme. Serve immediately.