Monster Meat Rib-Eye
- 5 cloves garlic
- 4 (14 to 16-ounce) rib-eye steaks
- Coarse Himalayan pink sea salt
- 2 teaspoons garlic powder
- 2 tablespoons celery seeds
- 4 tablespoons freshly cracked black pepper
Run garlic through a garlic press. Rub steaks with garlic juice. Grind the sea salt until it has the consistency of kosher salt. Generously sprinkle steaks with garlic powder, celery seeds, and pepper. Set aside for approximately 45 minutes and allow to come up to room temperature. While you wait, prepare grill. Sprinkle steaks with sea salt. Grill for 4 to 5 minutes on each side, turning once. Plate and let stand for 5 minutes before serving.
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Recipe courtesy of Allen Ray