Steak with lemon and thyme

Delicious dinner last night for me and Horatio, while Lucius was out singing (Mozart Mass in C) - get the butcher to cut an extra-thick sirloin or rump steak (say, two inches). Grill it for four minutes on each side, then rest it for four minutes a side in a bath of olive oil, thyme, juice and zest of a lemon, salt and plenty of pepper. Cut it across in ribbons. Lovely rare meat, without the is-it? isn't-it? bother we always seem to have with individual steaks.

From Nigella Express. Good, but not that quick, by the time you've made a salad and - in this house - organised the potatoes. But it's easy, providing you've done the shopping well, at a butcher, rather than a supermarket, and would be particularly good to multiply up for a crowd.