# https://www.kingsford.com/recipes/series/signature-flavors-series/grilled-beef-steak-florentine/?do_action=save-recipe #review-section

Grilled Steak Florentine

Name: Grilled Steak Florentine
Prep time: 15 min
Cook time: 10 min
Ingredients: 2.5 lb. bone-in ribeye steak, about 2 large steaks (bone-in ribeye steak, about 2 large steaks); 2 cloves garlic, peeled and halved (garlic, peeled and halved); 3 tbsp. olive oil, plus more for greasing the grates (olive oil, plus more for greasing the grates); kosher salt and ground black pepper, to taste (kosher salt and ground black pepper, to taste); 2 tsp. fresh or 1 teaspoon dried thyme leaves (fresh or 1 teaspoon dried thyme leaves); 1 tbsp. fresh or 1 teaspoon dried minced basil (fresh or 1 teaspoon dried minced basil); lemon wedges, for squeezing on steak (lemon wedges, for squeezing on steak); fresh basil leaves, for garnish (fresh basil leaves, for garnish)

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.