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1
Rub the garlic cloves over the meat and the bone of the steaks.
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2
Sprinkle the steaks with salt and pepper.
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3
Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour.
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4
Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
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5
Place a grill pan over high heat or prepare the barbecue (medium-high heat).
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6
Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare.
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7
The key to getting those great grill marks is to place the steak down and not move them.
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8
After you flip them, do not shift the steaks.
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9
Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board.
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10
Run your knife along the bone and carve the meat off the bone.
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11
Slice the meat into 1-inch slices.
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12
Transfer the slices to a platter.
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13
Squeeze the lemon over the steaks.
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14
Drizzle with the oil and serve immediately with Grilled Vegetables.
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15
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat).
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16
Brush the vegetables with 1/4 cup of the oil to coat lightly.
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17
Sprinkle the vegetables with salt and pepper.
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18
Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions.
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19
Arrange the vegetables on a platter.
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20
The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
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21
Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend.
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22
Add salt and pepper to taste.
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23
Drizzle the herb mixture over the vegetables.
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24
Serve the vegetables, warm or at room temperature.
