Charred Beef Chop with Garlic & Lemon
Thick-cut beef chops seared until caramelized outside, rare within. Finished with garlic-infused olive oil and a squeeze of lemon — Spanish grill energy, weeknight speed.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 chops (12–14 oz total) beef ribeye or strip chops (2 thick-cut, ~1.25 inches each)
- 3 cloves garlic cloves, minced
- 3 tbsp olive oil
- 1 whole lemon
- 2 tbsp fresh parsley, chopped
- 1 to taste fleur de sel or sea salt, plus black pepper
Instructions
- 1
Pat the beef chops dry with paper towels. Season generously on both sides with salt and pepper.
- 2
Heat 1 tbsp olive oil in a heavy skillet over medium-high until it shimmers and just begins to smoke.
- 3
Sear chops 90 seconds per side without moving. Edges should caramelize; center stays rare to medium-rare.
- 4
Transfer chops to a warm plate. Pour off excess fat, then add remaining 2 tbsp oil and minced garlic to the pan.
- 5
Cook garlic 45 seconds until fragrant — don't let it burn. Squeeze lemon juice into the oil and stir briefly.
- 6
Pour the garlic-lemon oil over the chops. Top with fresh parsley and a pinch of fleur de sel. Serve immediately.
Tools you’ll need
- 12-inch heavy skillet (cast iron or stainless steel)
- paper towels
- knife and cutting board
- meat thermometer (optional)
- plate
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