When it comes to seasoning a steak, the age-old question is whether to use thyme or rosemary. Both of these aromatic herbs can add wonderful flavor to beef, but they each have their advantages and best uses. Let’s take a look at the differences between thyme and rosemary and when to use each.
What is Thyme?
Thyme is a Mediterranean herb that comes from the mint family. It has a subtle, earthy flavor with notes of citrus and mint. The tiny leaves are dried and used whole or ground into a powder.
Thyme has been used for centuries in European and Middle Eastern cuisines. It is a ubiquitous herb in French cooking and is part of the classic French herb blend called herbes de Provence. Thyme works very well with lamb, tomatoes, and beans.
Types of Thyme
There are over 50 varieties of thyme to choose from. Some of the most common are:
- English thyme – This is the most commonly used thyme. It has a gentle, well-rounded thyme flavor.
- Lemon thyme – Has a distinct lemony aroma and flavor.
- Silver thyme – Milder than English thyme with a hint of pine.
- Caraway thyme – Features an anise-like flavor.
Thyme Cooking Tips
Here are some tips for cooking with thyme:
- Add fresh thyme at the end: The flavor can dissipate if cooked too long.
- Rub on meats: The woody stems won’t break down, so thyme is great minced or whole.
- Add to braises and stews: The slowly simmered flavor infuses the dish.
- Toss with vegetables: It pairs well with potatoes, tomatoes, and carrots.
What is Rosemary?
Rosemary is another aromatic Mediterranean herb. It has a pronounced piney, woodsy flavor that pairs well with hearty meats and roasted vegetables.
The leaves look like soft green needles growing on woody stems. The whole stems can be used for flavoring and then removed, making rosemary ideal for lamb and roasts.
Rosemary has been used since ancient times and was considered sacred by ancient Greeks, Egyptians, and Romans. It frequently flavors Tuscan cuisine and is used in classic Italian dishes like pizza and focaccia.
Types of Rosemary
Some varieties of rosemary to try are:
- Tuscan blue – Aromatic with blue flowers.
- Creeping rosemary – Low growing with a trailing habit.
- Golden rain – Green leaves with yellow tips.
- Arp – An excellent cold hardy variety.
Rosemary Cooking Tips
Here are some tips for cooking with rosemary:
- Roast with meat and veggies: Rosemary can withstand high heat.
- Use woody stems: Insert them into meat or fish to add flavor.
- Add to oil or butter: Infuse the flavor before cooking.
- Throw sprigs on the grill: They will add aroma when heated.
Thyme vs. Rosemary for Steak
So when it comes to steaks, should you use thyme or rosemary? Here is a breakdown of how these herbs pair with beef:
| Herb | Flavor Profile | Best Use for Steak |
|---|---|---|
| Thyme | Earthy, citrus, minty | Rub or marinade |
| Rosemary | Piney, woodsy | Whole sprigs or on grill |
Thyme is best used as a rub or in a marinade for steak. Its earthy, bright notes complement the rich beefiness. Thyme blends into the meat nicely when applied before cooking.
Rosemary is ideal used whole, either inserted into the meat while cooking or tossed on the grill where it will impart its smoke-like aroma. The sturdy woody stems hold up well to high heat.
Marinating Steak with Thyme
An easy way to add big thyme flavor to steak is with a marinade. The thyme will infuse into the meat as it sits. Try this simple steak marinade:
Ingredients
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Whisk together all marinade ingredients in a bowl or resealable plastic bag.
- Add steak and turn to coat thoroughly with marinade.
- Cover or seal and refrigerate for at least 30 minutes, up to overnight.
- Grill or pan sear steak to desired doneness, basting with extra marinade.
The thyme infuses the steak with its earthy flavor and blends well with the olive oil, vinegar, garlic and mustard. Marinating for as little as half an hour will impart noticeable thyme flavor.
Grilling Steak with Rosemary
Rosemary sprigs add excellent flavor when grilling steak. The high heat releases the aroma and the sturdy stems won’t burn easily. Try this easy grilled rosemary steak recipe:
Ingredients
- 2 New York strip, ribeye or filet mignon steaks
- 2-3 sprigs fresh rosemary
- 2 tbsp olive oil
- Salt and pepper to season
Instructions
- Pat steaks dry and brush lightly with oil on both sides.
- Season generously with salt and pepper.
- Lay 1-2 rosemary sprigs on top of each steak.
- Grill over high heat 3-5 minutes per side, until cooked to desired doneness.
- Serve steaks with charred rosemary sprigs on top.
The rosemary gets nicely charred and infuses the steak with its piney smoke essence. Let the steaks rest a few minutes before serving to allow the flavor to absorb into the meat.
Conclusion
Both thyme and rosemary can add excellent flavor to steak. Thyme is great in a marinade where its earthiness permeates the meat. Rosemary is the better option for throwing directly on the grill where its hardy nature can hold up to the high heat.
For the fullest flavor, consider double herb by marinating with thyme first then charring rosemary sprigs on the grill. This gives you the best of both herbs!
When using herbs with steak, always remember to buy fresh, high-quality thyme and rosemary. The flavor and aroma of dried herbs pale in comparison. Use coarse sea salt and freshly ground black pepper to season. Great cuts like ribeye, New York strip, filet mignon and sirloin all pair wonderfully with thyme and rosemary.
With these herb tips, you can make restaurant-quality steak at home. Impress your dinner guests with your flavorful herbed steaks using thyme, rosemary or both!