Garlicky and Peppery Steak

With a rub, the herbs and spices dissolve into the meat so they are less likely to fall off during cooking.

This rub actually creates a coating that picks up all the charred goodness of the grill while letting the meat cook in its own juices.

Ingredients

Six 8-oz. ribeye or skirt steak portions
4 heads garlic (that's right, four heads)
1/2 cup whole black peppercorns
2 tbsp. kosher salt

Directions

Peel all of the garlic and mash the cloves into a paste. Use a mortar and pestle or your blender, adding a little oil if necessary. peppercorns so they reach the consistency of fine gravel, not sand.

Mix the peppercorns and salt in with the garlic, and press the mixture into your pieces of steak, covering both sides with a nice, thin coat. Now just grill your meat according to your liking.