Categories: Steak

Ingredients

• 1 or 2 whole garlic bulb(s)
• 3-4 tsp shipped fresh basil
• 1 tbsp fresh rosemary
• 2 tbsp olive oil
• 1 1/2 lb boneless beef ribeye steak, cut 1-inch thick
• 1-2 tsp black pepper

Directions

1. With a sharp knife, cut off the top 1/2-inch of the garlic bulbs to expose the ends of the individual cloves. Leaving the bulb whole, remove any loose, papery layers.

2. Fold a 20×18-inch piece of heavy foil in half crosswise. Trim into a 10-inch square. Place bulb, out end up, in center of foil square. Sprinkle garlic with basil and rosemary and drizzle with oil. Bring up opposite ends of the foil and seal with a double fold. Fold remaining edges together to completely enclose garlic, leaving space for steam to build.

3. Grill until garlic feels soft or for 30 minutes. Turn occasionally.

4. Meanwhile, trim fat from steaks. Sprinkle salt and pepper over both sides of steaks; rub in. Grill to desired doneness, turning once halfway through grilling. 11-15 minutes for medium rare.

5. To serve, cut steaks into 6 pieces. Remove garlic from foil, reserving the oil mixture. Squeeze garlic pulp on steaks. Mash pulp with fork; spread over steaks. Drizzle with oil mixture.

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