Serving Size : 6
Preparation Time : 15 minutes
Total Cooking time: varies
With the fourth of July celebrations coming up one cannot help but to think about the wonderful aroma of outdoor cooking, the smell of beef cooking over hardwood coals wafting on the cooling breeze as the sun starts to set on a day that has been almost as hot as the coals you are cooking over. Sitting with your plate stacked with different foods that each member of the extended family and good friends have brought together and waiting for the fireworks to begin. I think that is what living really is.
| Amount | Measure | Ingredients |
| 6 | | rib eye steaks 1" thick |
| 1/2 | cup | extra virgin olive oil |
| 4 | tbsp | rosemary |
| 1 | tsp | oregano |
| 3 | tbsp | chopped garlic |
| 1/2 | cup | green onions chopped |
| 1/4 | tsp | black pepper |
| 1 | tsp | salt |
To prepare:
Place the rib eyes in a large bowl and sprinkle dry ingredients, including garlic, over the top to coat evenly. Next, pour the olive oil over the steaks and toss them gently to coat all surfaces with herbs and oil. Refrigerate at least 15 minutes. Grill over medium coals, (personally I prefer mesquite) for approximately 5 minutes on each side or until desired doneness. Serve immediately.
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