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Lavender may not immediately come to mind when you think of steak, but paired with thyme and Champagne vinegar, it adds a subtle summery note to the meat, as if you were enjoying your steak at a bistro in Provence.

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1 tsp. dried lavender
Kosher salt
2/3 cup Champagne vinegar
2/3 cup extra-virgin olive oil
1/2 tsp. chopped fresh thyme
Freshly ground black pepper
2 (1-1/2-inch-thick) bone-in rib-eye steaks (about 2 lb.)

Preparation

Make the marinade

Crush the lavender with a pinch of salt and then add it to the vinegar. Let steep for at least 5 hours. (The vinegar will keep in the fridge for weeks.)
When ready to marinate, whisk the vinegar (no need to strain) with the olive oil, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper.

Marinate the steak

Reserve some of the marinade for basting, if you like, then use the rest to marinate the steaks for at least 30 minutes at room temperature and up to 8 hours refrigerated.
If refrigerated, let the steaks come to room temperature before grilling. Pat the meat dry and season with additional salt and pepper.

Grill the steak

For a charcoal grill, light a chimney starter full of charcoal and bank the coals against one side of the grill. For a gas grill, start with all burners on medium high and then turn off one or more of the burners.
Grill the steaks over the hottest part of the grill, rotating them occasionally to create a crust, until well browned on one side, 2 to 4 minutes. Flip and sear the other side.
Move the steak to the cooler part of the grill, cover, and cook, basting occasionally with the reserved marinade, to your desired doneness, about 8 to 12 minutes for medium rare. Let rest 5 to 10 minutes before serving.