Focus on food: August 26, 2005

Rib Eyes & Grilled Garlic

There is nothing like a fresh Rib Eye Steak on your own grill. The following recipe gives the ordinary Rib Eye a fresh blast of garlic flavor. Why stop here! Use this recipe to help create your own Special Rib Eye Steaks. Dave, Mike, or Andy will be happy to anwer any questions you might have when selecting some fresh Rib Eyes from our Meat Department.

1 (12-ounce) boneless beef rib eye steak/s, cut 1-inch thick
1 whole head of garlic
2 tablespoons of olive oil
Salt and freshly ground pepper to taste
1 tablespoon of fresh basil or 1/2 teaspoon dried basil, crushed
1 tablespoon of fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Directions
Fold a 24 x 18-inch piece of heavy foil in half to make an 18 x 12-inch rectangle. Remove the 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 and sprinkle on basil and rosemary. Twist the ends of the foil together to completely enclose the garlic in the foil.
Grill the steaks and packet of garlic on an uncovered grill directly over medium coals until steaks are cooked to your liking.
Transfer steaks to a platter. Open packet of garlic. Drizzle oil from packet over steaks. Lift the softened cloves of garlic from head and spread garlic over steaks. Season with some salt and pepper.