• 6 garlic cloves, smashed and coarsely chopped

• 2 tablespoons fresh thyme leaves (about 15 sprigs)

• 2 rib-eye steaks (each about one pound and about 1 ½ inches thick

• coarse salt and pepper

In a medium baking dish (or bowl), combine oil, garlic, and thyme. Add steaks, turn to coat. Cover dish and refrigerate; let marinate, turning steaks occasionally, at least one hour and up to overnight.

Heat grill to medium-high; lightly oil grates. Remove steak from marinade, letting the excess drip off (discard marinade); season with salt and pepper. Place steaks on the grill; cover. Cook, turning once, until meat is to desired doneness, 12-16 minutes for medium rare.

(Also try with T-bone, strip, porterhouse, and tenderloin)