Blitzing your marinade in a food processor will give you the most flavor with the least effort. This thick paste thins into a vibrant steak sauce as the meat cooks.
Recipe information
Yield
Serves 10
Ingredients
2 heads garlic, cloves peeled (3/4 cup cloves)
2 tablespoons salt
1 tablespoon freshly ground pepper
1/4 cup chili powder
1/2 cup olive oil
10 3/4"-thick porterhouse or T-bone steaks (about 3/4 pound each)
Preparation
Step 1
With motor running, drop garlic cloves 1 at a time into a food processor and finely chop. Add salt, pepper, chili powder, and oil and process until blended (bits of garlic will remain).
Step 2
Coat steaks generously on both sides with paste and let stand about 30 minutes.
Step 3
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas).
Step 4
Oil grill rack, then grill steaks in 2 batches, turning once, covered only if using a gas grill, 2 minutes a side per batch for medium-rare. Let rest, loosely covered, 5-10 minutes.
