Time to break out the grill!
What you need
1 whole head garlic
2 tablespoons extra virgin olive oil
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh rosemary
2 12-ounce boneless New York Strip steaks, cut 1 inch thick
How to do it
1. Tear off a 24x18-inch piece of heavy foil. Fold in half crosswise. Trim to make a 12-inch square. Remove the papery 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; sprinkle with basil and rosemary. Twist the ends of the foil to completely enclose the garlic in the foil.
2. Grill steaks and packet of garlic on an uncovered grill directly over medium coals for 7 minutes. Turn steaks; grill for 5 to 8 minutes more or until desired doneness (160 degrees F for medium doneness). Place steaks on serving platter. Open packet of garlic. Drizzle oil from packet over steak. Lift the softened cloves of garlic from head; spread over steak. Season with pepper, if desired. Cut steak into serving-size pieces. Makes 4 servings.
3. To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place steaks and garlic packet on grill over drip pan. Cover and grill for 18 to 24 minutes or until desired doneness (160 degrees F for medium doneness), turning steaks once.
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