Grilled Prime Rib Steak

Ingredients:

• 3 prime rib steaks, each weighing approximately 1 kg and 2-2.5 cm thick.
• 2 heads of garlic, cloves peeled
• 6 tablespoons extra-virgin olive oil, divided
• 2 sprigs of rosemary
• 2 lemons

Preparation:

1. Preheat the grill.
2. Remove the steaks from the refrigerator and let them come to room temperature.
3. Sprinkle the steaks generously on both sides with salt and black pepper. Press the spices into the meat and set aside.
4. Make garlic paste:
   
   Trim the stem ends of the garlic cloves.
   
   Place a small skillet over medium heat and add 4 tablespoons of olive oil. Add the garlic cloves and cook until they sizzle, then reduce the heat to low. Pick the leaves from two sprigs of rosemary and chop them to yield 2 tablespoons. Add the rosemary to the garlic and cook, stirring occasionally with tongs, until the cloves are golden brown, about 10 minutes.
5. Remove the pan from the heat and let the garlic cool in the oil.
6. In a mortar or on a cutting board, crush the garlic into a paste. Combine the grated garlic with the remaining oil and rosemary. You should have about 0.5 cups of paste.
7. Place the meat on the preheated grill and cook until well browned on both sides, about 5 minutes per side and 3 minutes per side.
   
   Cut 2 lemons in half and trim the ends. Brush with olive oil and sprinkle with salt and black pepper. Place the lemons on the grill with the steaks and cook until ready to serve with the meat.
   
   Spread 2 heaping tablespoons of garlic paste over one seared side of each steak. Place the steaks, paste-side up, on the grill grate. Let the meat cook.
8. Finish grilling on the cool side of the grill, covered, or in the oven until desired doneness, 10 to 12 minutes for rare (remove when a meat thermometer reads 125°F).
9. Remove the steaks from the grill and let them rest on the grate for about 10 minutes. Cover and keep warm.
10. Transfer the steaks to a cutting board. Trim the meat from the bones. Slice each steak across the grain.