2 boneless ribeye, New York strip or sirloin beef steaks, cut 1-inch thick (about 2 pounds total)
1 clove garlic, crushed
Salt and pepper to taste
Directions
In a small bowl, combine olive oil and garlic. Generously rub or brush the flavored oil on both sides of the steaks. Sprinkle the steaks lightly with salt and pepper.
Preheat grill to 450°F or set on SEAR.
Place steaks on grill. Grill 8 to 16 minutes, turning halfway through or until meat thermometer registers 140°F.
Remove steaks from the grill. Cover loosely with foil and let steaks rest for 3 to 5 minutes or until it reaches 145°F. Thinly slice steak across the grain. Season with additional salt and pepper if desired before serving.
2 boneless ribeye, New York strip or sirloin beef steaks, cut 1-inch thick (about 2 pounds total)
1 clove garlic, crushed
Salt and pepper to taste
Directions
In a small bowl, combine olive oil and garlic. Generously rub or brush the flavored oil on both sides of the steaks. Sprinkle the steaks lightly with salt and pepper.
Preheat grill to 450°F or set on SEAR.
Place steaks on grill. Grill 8 to 16 minutes, turning halfway through or until meat thermometer registers 140°F.
Remove steaks from the grill. Cover loosely with foil and let steaks rest for 3 to 5 minutes or until it reaches 145°F. Thinly slice steak across the grain. Season with additional salt and pepper if desired before serving.
