Seasoned with basil and rosemary and wrapped in a foil packet, a whole head of garlic is grilled alongside beef rib eye steaks. To serve, the soft and buttery grilled garlic is spread over the grilled steaks.

Rib Eyes with Grilled Garlic

4 boneless beef rib eye steaks, cut 1-inch thick

1 whole head of garlic

2 tablespoons olive or vegetable oil

1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed

1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Salt and freshly ground pepper to taste

1. Trim fat from steaks as needed. Set aside.
2. Fold a 24 x 18-inch piece of heavy foil in half to make an 18 x 12-inch rectangle. Remove the papery outer layers from garlic head. Cut off and discard about 1/2-inch from top of garlic head to expose the garlic cloves.
3. Place garlic head in center of foil. Bring the foil up around the garlic on all sides, forming a cup. Drizzle garlic with oil; sprinkle with basil and rosemary. Twist the ends of the foil together to completely enclose the garlic in the foil.
4. Grill the steaks and packet of garlic on an uncovered grill directly over medium coals until steaks are desired doneness, turning once. Allow 8 to 12 minutes for medium rare or 12 to 15 minutes for medium.
5. Transfer steaks to a platter. Open packet of garlic. Drizzle oil from packet over steaks. Lift the softened cloves of garlic from head; spread garlic over steaks. Season with salt and pepper.

Makes 4 servings.