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| Rib Eyes with Grilled Garlic Two 12 ounce boneless
beef rib eye steaks, cut 1 inch thick
1 whole head of garlic
2 tablespoons of olive oil or cooking oil
1 tablespoon of snipped fresh basil or 1/2 teaspoon of dried basil, crushed
1 tablespoon of snipped fresh rosemary or 1/2 teaspoon of dried
rosemary, crushed |
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Trim the fat from steaks. 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 the 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 foil.
Grill the steaks and packet of garlic on an uncovered grill directly over medium coals until the steaks are of 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, If desired, sprinkle with salt and pepper. Cut the steaks into serving size pieces. Makes 4 servings
 
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