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Ingredients
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2.5 lb. bone-in ribeye steak, about 2 large steaks
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2 cloves garlic, peeled and halved
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3 tbsp. olive oil, plus more for greasing the grates
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kosher salt and ground black pepper, to taste
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2 tsp. fresh or 1 teaspoon dried thyme leaves
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1 tbsp. fresh or 1 teaspoon dried minced basil
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lemon wedges, for squeezing on steak
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fresh basil leaves, for garnish
1 Food 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.
2 Grill Prep
- Fuel: Charcoal: We recommend Kingsford® Signature Flavors Briquets with Basil, Sage and Thyme to boost up your flavors. As an alternative, you can add 6 or more Kingsford® Signature Flavors Flavor Boosters with Basil, Sage and Thyme to your Kingsford® Original Charcoal Briquets and still get a unique flavor boost. Pellets: We recommend using Kingsford® Signature Flavors Pellets with Basil, Sage and Thyme to give your dish extra flavor.
- Method: Direct-Heat Grilling
- Temp: Charcoal Temp: 450°F (High Heat) / Pellets Temp: 450°
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The 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.
** Cooking times are approximate and based on a 1” steak, including sear time.
For safe meat preparation, reference the USDA website.
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