4 New York strip or rib eye steaks (8 ounces each and 1 1/4 inches thick)
10 garlic gloves
1 1/2 tablespoons salt
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
In a small bowl, mash garlic with salt to form a paste. Add the oil, lemon juice, Worcestershire sauce, and pepper; mix well.
Grill the steaks over medium-hot grill, turning once or until meat reaches desired doneness (for rare, a meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).
Brush with garlic mixture during the last few minutes of cooking.
Serves: 4
10 garlic gloves
1 1/2 tablespoons salt
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
In a small bowl, mash garlic with salt to form a paste. Add the oil, lemon juice, Worcestershire sauce, and pepper; mix well.
Grill the steaks over medium-hot grill, turning once or until meat reaches desired doneness (for rare, a meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).
Brush with garlic mixture during the last few minutes of cooking.
Serves: 4
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