2 1½ inch thick ribeyes, thawed (if frozen)
olive oil
garlic salt
ground black pepper

Fire up the charcoal or gas grill and let it get as hot as possible with the lid down. Place steaks on a cooking sheet and liberally apply olive oil, garlic salt and black pepper on both sides. Keep turning them in this mixture for half an hour.

Transfer steaks to the hot grill; they will flare up, so be careful! Within a few minutes, they will be done on the first side. Reduce grill to medium heat and while you are turning them over, dredge them through the oil, garlic salt, pepper mixture.

All of this time, cook with lid open. Cook until steak is cooked to desired doneness (rare, medium, well done).

Submitted by: Troy L. Groeb