Barbecue Rib Steak

  • 1 Prime one-rib roast (approximately 1.25 kg)
  • 2 Cloves garlic
  • ½ tsp Pepper
  • 2 tsp Extra virgin olive oil
  • ½ tsp salt

Using a sharp knife and cutting through to about 1/8" deep, score top and bottom of beef in criss-cross pattern.
Place beef on plate.
Press 1 of the garlic cloves through garlic press directly on the beef.
Sprinkle with half of the pepper and rub over surface and into cuts.
Rub with half the oil.
Turn beef and repeat.
Cover and refrigerate for 1 hour, turning once. (May be kept in refrigerator for up to 8 hours).
Place steak on greased grill over medium heat. Close lid and grill, turning once, until thermometer inserted in centre registers 145F for medium (about 28 minutes).
Transfer to cutting board; tent with foil and let stand for 5 minutes.
Sprinkle with salt.
Slice off bone to serve alongside meat.
Carve meat on the diagonal.
Makes 6-8 servings.

Source: Canadian Living Magazine – Summer 2006 – BBQ Best