Cooking for 4 people
Ingredients
- 2 1/2 lb.
bone-in ribeye steak, about 2 large steaks
- 2 cloves
garlic, peeled and halved
- 3 tbsp.
olive oil, plus more for greasing the grates
-
kosher salt and ground black pepper, to taste
- 2 tsp.
fresh or 1 teaspoon dried thyme leaves
- 1 tbsp.
fresh or 1 teaspoon dried minced basil
-
lemon wedges, for squeezing on steak
-
fresh basil leaves, for garnish
1Food Prep
Place your steaks on a flat surface. Rub the bone of one of the steaks with the cut side of a garlic clove, so that the friction causes the garlic to form a little bit of paste. Rub the paste over the meat. Use 1 half of each clove per side of meat. Repeat with your remaining steaks.
Drizzle the 3 tbsp. of olive oil over both sides of every steak, rubbing it into the meat. Season all sides of your steaks generously with salt, pepper, thyme and basil.
2Grill Prep
Fuel: Charcoal: We recommend Kingsford® Original Charcoal Briquets.
Pellets: We recommend Kingsford® Grillmaster’s Choice Hardwood Pellets.
Method: Direct-Heat Grilling
Temp: Charcoal Temp: 450°F (High Heat) / Pellets Temp: 450°
3The Cook
If using a charcoal grill, when you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
If using a pellet grill, place the thermometer probe into the thickest part of the steak, and position it at the center of your grill.
Place your steaks on the grate and cook, flipping once until done to your liking, about 8–10 minutes for medium.*
Remove your steaks from the grill and let them rest for 5–10 minutes. While the steak is still hot, squeeze lemon juice all over the meat. Slice and serve hot, garnished with fresh basil.
For safe meat preparation, reference the USDA website.
