Home | Recipes | Beef | Rib-Eyes with Grilled Garlic



1 whole bulb garlic
2 Tbsp. olive oil or cooking oil
1 Tbsp. snipped fresh basil
1 Tbsp. snipped fresh rosemary
2 12-ounce rib eye steaks, cut 1 inch thick

Remove papery outer layers from garlic bulb. Cut off about 1/2 inch from top of bulb and discard. Place garlic in center of a 12-inch square cut from a double thickness of heavy foil. Bring foil up around garlic forming a cup. Drizzle garlic with oil; sprinkle with basil and rosemary. Twist ends of foil to completely enclose the garlic in foil.

Trim fat from meat. Grill steaks and garlic packet on rack of uncovered grill directly over medium coals to desired doneness, turning halfway through.

To serve cut steaks into serving-size pieces. Drizzle oil from packet over steaks. Lift softened cloves of garlic from head; spread over steaks. If desired, season with salt and pepper.

Makes 4 servings.

Rib-eyes with Grilled Garlic
Rib-eye steak

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