When it comes to seasoning steaks, rosemary and thyme are both excellent herbs that can complement the flavor of beef beautifully. Which one should you use? The choice between rosemary and thyme for steaks ultimately comes down to personal preference, but there are some factors you may want to consider.
Flavor profiles
Rosemary and thyme both have distinctive herbal flavors that pair well with beef, but they differ in some notable ways:
- Rosemary has a piney, woodsy, slightly peppery flavor that can stand up to the hearty taste of steak.
- Thyme has a more delicate flavor with earthy, minty, lemony notes. It brings out the sweetness in steak.
So rosemary will add a robust herbal quality, while thyme contributes brighter grassy and citrus flavors. The intensity you prefer may guide which herb you choose.
Aromatics
In addition to flavor, the lovely aromas of rosemary and thyme seasonings can enhance the steak experience:
- Rosemary has an invigorating, evergreen scent.
- Thyme has a sweet, floral aroma.
If you want an intense herbal aroma while cooking and eating, rosemary may be the better choice. Thyme’s fragrance is lower-key.
Preparation methods
How you prepare and apply the herbs impacts how much flavor they impart:
- Fresh herbs: Chopping fresh rosemary or thyme leaves just before seasoning provides the most vibrant flavor and aroma. They can be sprinkled on the steaks right before cooking.
- Dried herbs: For convenience, using dried herbs works well too. Letting meat marinate for hours in a mix with dried rosemary or thyme allows the flavor to fully permeate.
- Herb crust: Combining fresh or dried herbs with oil, garlic, and breadcrumbs makes a flavorful crust to coat steaks before cooking. The crust keeps aromas from escaping.
- Herb butter: Blending fresh or dried herbs into soft butter and spreading over hot cooked steaks infuses them with herby flavor down to the center.
In terms of intensity, fresh herbs provide the biggest pop of flavor. Dried herbs work best when given time to rehydrate and absorb. Herb crusts and compound butters deliver strong herb flavor as well.
Cooking methods
How you cook the steak also influences how much herby taste comes through:
- Grilling: The dry heat of grilling can cause volatile flavor compounds in herbs to burn away, so grilled meat may need more herbs layered on the outside to compensate.
- Pan searing: Quick high-heat cooking in a pan is less likely to diminish herb flavors than grilling. Pan sauce made with drippings can also pick up herb notes.
- Roasting: The moderate dry environment of oven roasting allows time for herbs to impart flavor as meats cook and juices are released.
- Braising: Low moist-heat braising thoroughly infuses meat with surrounding aromatics like herbs.
Dry and quick cooking methods like grilling benefit from generous herb coatings. Gentler roasting and braising give herbs time to impart their essences.
Types of steak
The cut of steak can matter too. Chewier cuts with more connective tissue are often most flavorful when braised or roasted, so they take to herbs nicely. More tender cuts can go quickly on the grill or stovetop, so they may call for herb crusts or finishes to compensate.
Some examples:
- Tougher cuts like chuck roast, bottom round, or flank steak shine with herbs when braised as steaks or roasts.
- Ribeyes and strips steaks cook quickly, so crusting them with herb rubs or serving them with herb butter enhances flavor.
- Tenderloin has a very mild taste that benefits from strong herb accompaniments.
In general, cheaper and tougher cuts get the most boost from long cooked herbs, while quick-cooking tender steaks need herb finishes.
Pairing with additional ingredients
What else you serve with your herbed steaks can complement or contrast the flavors in play:
- Garlic, wine, mushrooms all meld nicely with rosemary and thyme.
- Hearty rubs with chili powder, pepper, paprika, or cumin stand up to rosemary’s intensity.
- Citrus flavors like lemon juice and zest brighten dishes using thyme.
- Buttery mashed potatoes or grilled vegetables balance the strong tastes well.
If you want to harmonize, choose mild sides and seasoning that let the herbs shine. For contrast, pair with bold flavors and spices.
Conclusion
Rosemary and thyme both add delightful flavor and aroma to beef. To decide between them, consider:
- Rosemary provides a piney punch of flavor.
- Thyme offers earthy, delicate notes.
- Fresh herbs have the most vibrant taste.
- Allow time for dried herbs to rehydrate and penetrate the meat.
- Herb crusts give great flavor with grilling.
- Braising and roasting thoroughly infuse herbs into meat.
- Tougher cuts benefit most from strong herb flavor.
- Quick-cooking steaks need herbs layered on before or after.
- Match mild sides and seasonings to let herbs shine.
The best way to find your favorite? Experiment with rosemary and thyme until you discover the herby steak of your dreams!
| Herb | Flavor Profile | Best Cooking Methods |
|---|---|---|
| Rosemary | Woodsy, piney, peppery | Grilling with herb crust, braising |
| Thyme | Earthy, lemony, floral | Pan searing, roasting |
Frequently Asked Questions
Should I use fresh or dried herbs for steak?
You can use either fresh or dried herbs successfully, but they give slightly different results. Fresh chopped herbs provide the brightest, most vibrant flavor and aroma. Dried herbs work well for marinades and rubs, but need time to rehydrate and fully infuse the meat. For convenience, dried herbs can be nearly as good as fresh when prepared properly.
What’s the best way to add herbs to grilled steak?
Because dry grilling can cause some loss of herb flavor, the best way to use herbs for grilled steaks is in the form of a crust or rub. Chopped fresh rosemary, thyme, garlic, oil, salt and pepper blended together makes a great herb coating. Or you can use dried herbs in a spice rub. Letting meat marinate before grilling also helps herbs fully penetrate the interior before the outside gets seared.
Should you put herbs under steak when pan searing?
It’s not necessary to put herbs under steaks when pan searing. The herbs wouldn’t flavor the underside that will have direct contact with the hot pan. It’s more effective to season both sides of steaks directly with herbs before cooking. You can also add herbs and aromatics like garlic and shallots right to the pan and baste steaks with the herbed butter that results.
What herbs go well with filet mignon?
Filet mignon has a very mild flavor, so it benefits from strong herb accompaniments. Some excellent options include:
- Rosemary – The woodsy intensity complements the tender meat.
- Thyme – The lemon and earthiness brighten up the steak.
- Tarragon – The licorice notes accent the delicate flavor.
- Sage – The savory, peppery herb offsets the mildness.
Crust the filets with a chopped blend of these herbs, herbs, garlic, oil and pepper before cooking. Serve drizzled with a compound herb butter after cooking for maximum flavor.
What sides go well with rosemary steak?
Some excellent sides that complement rosemary seasoned steak include:
- Roasted or mashed potatoes – The hearty starch soaks up meat juices well.
- Garlic mushrooms – The earthy umami flavors match nicely.
- Grilled vegetables like peppers, zucchini, or eggplant – They balance the strong herb notes.
- Wine reduction pan sauce – The rich wine and beef pan drippings meld with the rosemary.
Starchy potatoes, umami-rich mushrooms and veggies, and wine sauces allow the bold rosemary flavor to take center stage. A simple green salad also lets the steak shine.
Recipe Ideas
Rosemary Steak Recipe
Ingredients:
- 2 ribeye, NY strip, or sirloin steaks, about 8 oz each
- 2 Tbsp olive oil
- 2 cloves garlic, finely minced
- 2 tsp chopped fresh rosemary
- 1⁄2 tsp sea salt
- 1⁄4 tsp black pepper
Instructions:
- In a small bowl, combine olive oil, garlic, rosemary, salt and pepper. Stir to blend into a paste.
- Rub herb mixture all over both sides of the steaks. Let sit 10-20 minutes to marinate.
- Heat a skillet over high heat. Cook steaks to desired doneness, about 3-5 minutes per side for medium rare.
- Let steaks rest 5 minutes before slicing and serving. Enjoy!
Thyme and Garlic Rubbed Flank Steak
Ingredients:
- 1 lb flank steak
- 1 Tbsp olive oil
- 4 cloves garlic, minced
- 2 Tbsp fresh thyme leaves
- 1 tsp smoked paprika
- 1⁄4 tsp salt
- 1⁄4 tsp pepper
Instructions:
- In a small bowl, mix together garlic, thyme, paprika, salt and pepper.
- Rub olive oil all over the flank steak, then coat thoroughly with the herb rub.
- Let marinate for at least 20 minutes, or up to 12 hours.
- Grill over high heat for 4-7 minutes per side for medium doneness, basting with any leftover rub mixture.
- Let steak rest 5 minutes, then slice across the grain before serving.
Tips and Considerations
- Use about 1 teaspoon of dried herbs or 1 tablespoon fresh per 1 pound of meat.
- When using fresh herbs, apply them early on so the flavor has time to develop before serving.
- Let meat marinate in dried herbs for at least 2-4 hours for the best flavor infusion.
- Finely mince fresh herbs. Use dried herbs ground to a powder for maximum surface area.
- Cut slits in thicker steaks before applying herbs so they can penetrate deeper.
- Sear steaks first then add herbs and aromatics like garlic to the pan juices to baste.
- Brush steaks with an herbed oil or herb butter after cooking for extra flavor.
Conclusion
Rosemary and thyme both make excellent additions to beef steak recipes. While rosemary offers a robust woodsy flavor and thyme provides delicate lemon-earthiness, the ideal herb truly depends on your individual taste preferences. With the proper technique, from crusts to marinades, and well-matched cooking methods and sides, you can end up with steak infused with incredible herbal flavor and aroma. The next time you cook up a batch of steaks, consider giving one of these versatile herbs a try.