Rib Eyes with Grilled Garlic
Seasoned with fresh 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.
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
- Trim fat from steaks as needed. Set aside.
- 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.
- 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.
- 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.
- 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.