Monday, September 20, 2010
At my house it is my wife who is the meat and potatoes person. Very seldom do I get the craving for a slab of beef. This weekend she had the hankering for a hunk of red meat. Having been married to her my entire life, I knew resistance was futile. So I fired up the grill and pulled out the rib eyes. Of course I let the Italian influence in me take over.
1 clove garlic, large, peeled and slightly crushed
1 steak, 1 to 1 1/2 pounds I used a ribeye
salt and pepper to taste
juice from 1/2 lemon
1 tsp olive oil
Preheat grill to medium heat.
Rub both sides of the steak with the garlic clove. Make sure you rub the bone with the garlic as this will get more of the garlic essence out of the garlic. Grill the steak to desired doneness, about 4 to 5 minutes per side for for rare, 6 to 7 minutes per side for medium rare. The doneness will vary by type and size of steak. After the steaks are done. Squeeze the lemon over the steak and drizzle with olive oil. Let the steak rest for about 5 minutes, then enjoy.