Grilled Steak Florentine
Let's get grilling
If using Kingsford® Signature Flavors Briquets: Preheat a charcoal grill to medium-high heat (about 450°F) using Kingsford® Basil Sage Thyme Charcoal and Flavor. Grease the grates with oil.
If using Kingsford® Signature Flavors Pellets: Prepare a pellet grill using Kingsford® Signature Flavors Basil Sage Thyme hardwood pellets by heating to 400°F. Grease the grates with oil.
Place the 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 second steak.
Drizzle the 3 tablespoons olive oil over both sides of each steak, rubbing it into the meat. Season generously with salt and pepper, thyme and basil.
Place the steaks on the grill, and cook, flipping once, until done to your liking, about 8–10 minutes for medium. Remove from grill and let 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.
bone-in ribeye steak, about 2 large steaks
garlic, peeled and halved
olive oil, plus more for greasing the grates
kosher salt and ground black pepper, to taste
fresh or 1 teaspoon dried thyme leaves
fresh or 1 teaspoon dried minced basil
lemon wedges, for squeezing on steak
fresh basil leaves, for garnish
For safe meat preparation, reference the USDA website.
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