Ribeyes Tuscana

This was one of the best steaks I've ever eaten. The fresh rosemary and garlic were perfect with the beef.

Ingredients
2 - 20oz. prime ribeyes
4 - 3" sprigs of fresh rosemary - stripped and chopped
2 - Tbsp - fresh minced garlic
4 - Tbsp - extra virgin olive oil
Kosher Salt - to taste
Fresh cracked black pepper - to taste

Preparation
Chop the rosemary, mince the garlic and combine with the olive oil, Kosher salt & black pepper. Rub into the steaks and put in a sealed container or Ziplok bag and refrigerate for 12 to 24 hours. The longer the better.

The Cook
Start your lump and stabilized the grill at 550 - 600 degrees and set up for an direct cook. Add some wood for smoke if desired and then place the ribeyes on the grill for 2 - 3 minutes per side to sear them well. Now close the vents and drop the temp to 400 - 450 degrees and let the steaks dwell there for 3 - 5 minutes per side or until the internal temp reaches 135 degrees for medium rare 145 degrees for medium. It's time for an awesome meal, some grilled sweet potatoes go great with this.