Grilled Steak

With a mortar and pestle, crush the garlic cloves with salt and pepper. Stir in the oil, lemon juice and Worcestershire sauce. Editor's Tip: If you don't have a mortar and pestle, use a rolling pin or a meat mallet to crush the garlic into a paste, then mix it with the remaining ingredients in a small bowl. You could use another method to mince garlic, but it tastes sweeter when crushed.

Grill the steaks, covered, over medium heat for five to seven minutes on each side or until the meat reaches the desired doneness. For medium-rare, a thermometer should read 135°; for medium, 140°; and for medium-well, 145°. Brush the steaks generously with the garlic mixture during the last four minutes of cooking. Editor's Tip: For best results, let the steaks sit on the counter for 30 minutes to an hour before throwing them on the grill. Taking the chill off the steak encourages even cooking. Additionally, the steaks will get a better sear if they have a very dry surface. Blot the steaks dry with paper towels to remove any excess moisture.