8 cloves garlic, finely chopped
3 Anaheim chile peppers, stems removed, roughly chopped
3 tablespoons finely chopped fresh oregano leaves
1/2 cup canola oil
3 1-inch-thick bone-in rib-eye steaks (about 1 pound each)
Kosher salt and coarsely ground pepper
Stir together the garlic, chiles, oregano and canola oil in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.
Preheat a grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill off. Remove from the marinade and season liberally on both sides with salt and pepper.
Grill the steaks until slightly charred and an instant-read thermometer registers 130 degrees F for medium rare, about 4 minutes per side. Remove from the grill to a cutting board and let rest, loosely tented with foil, for 10 minutes. Cut off the bone and cut into 1/2-inch-thick slices.
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