TOTAL TIME: 1 hour 30 minutes
PREP TIME: 10 minutes
2 tablespoons olive oil, plus more for grates
6 cloves garlic, smashed and coarsely chopped
2 tablespoons (1bout 15 sprigs) fresh tyme leaves
2 rib eye steaks, each about 1 pound and about 1 1/2 inches thick
coarse salt and pepper
In a medium baking dish (or bowl), combine oil; garlic; and thyme. Add steaks, and turn to coat. Cover dish and refrigerate; let marinate, turning steaks occasionally, at least 1 hour and up to overnight. (Leaving plenty of time for steak to marinate, develops the fullest flavor.)
Heat grill to medium-high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and pepper. Place steak on grill; cover. Cook, turning once, until meat is desired doneness, 12 to 16 minutes for medium-rare.
You can also try this recipe with different cuts of meat: NY strip; T-bone; porterhouse; or tenderloin.