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1
Refrigerate the steaks, uncovered, at least 4 hours or overnight.
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2
(This dries out the meat's surface so it develops a better char.)
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3
Prepare a grill for indirect heat: For gas, preheat to medium high, 30 minutes, then turn off the burners on one side and turn the other burners to medium low.
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4
For charcoal, once the coals ash over, push them to one side.
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5
Rub the steaks with the garlic and let sit at room temperature, 30 minutes.
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6
Brush the grill grates with vegetable oil.
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7
Sear the steaks over direct heat until charred on the bottom, 5 to 10 minutes.
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8
Turn, season with salt and pepper and char the other side, 5 to 10 more minutes.
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9
Turn the steaks again and transfer to the cooler side of the grill with the smaller ends away from the heat.
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10
Season the steaks with salt and pepper and grill, turning every 2 minutes, until a thermometer inserted into the thickest part of the meat registers 125 degrees F for medium rare, 8 to 12 minutes.
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11
Transfer the steaks to a cutting board and let rest 10 minutes before slicing.
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12
Season with salt and pepper and drizzle with the olive oil.
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13
Serve with lemon wedges, if desired.
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14
Photograph by Anna Williams
