Rib Eyes with Grilled Garlic
|Whole garlic head||1|
|Cooking oil/Olive oil||2 Tablespoon|
|Snipped fresh basil/1/2 teaspoon dried basil, crushed||1 Tablespoon|
|Snipped fresh rosemary/1/2 teaspoon dried rosemary, crushed||1 Tablespoon|
|Boneless rib eye steaks||24 Ounce, cut 1 inch thick|
Tear off a 24 x 18-inch piece of heavy foil.
Fold in half crosswise.
Trim to make a 12-inch square.
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 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 to completely enclose the garlic in the foil.
Grill steaks and packet of garlic on an uncovered grill directly over medium coals 7 minutes.
Turn steaks; grill for 5 to 8 minutes more or till desired doneness.
Open packet of garlic.
Drizzle oil from packet over steak.
Lift the softened cloves of garlic from head; spread over steak.
Season with salt and pepper, if desired.
Cut steak into serving-size pieces.