Place steaks on your counter 20 to 30 minutes before you are ready to cook. You want your steaks to be room temperature when you start to grill them. Rub both sides of your steak with a tablespoon of olive oil, then sprinkle them with some sea salt and fresh ground black pepper. You can go light with the salt, we will be adding more at the end.

Place the whole garlic cloves in a heatproof ramekin. Cut any extra-large cloves in half. Cover the garlic in olive oil. All of the garlic should be fully submerged in oil. Add a pinch of salt and pepper.

Get your grill nice and hot. Place your ramekin of garlic on the grill. You want the oil to get nice and bubbly, so get it close to the flames. Place the steaks on the grill and cook until you get a good brown and slightly charred crust. This first side will take about 4 to 5 minutes. Turn the steaks over and continue to grill for another 3 to 5 minutes. This will give you a nice medium-rare steak. You will want the internal temperature to reach 135 degrees F. If you prefer a medium steak, cook the 2nd side for 5 to 7 minutes or 140 degrees F. For a medium-well steak, 5 to 7 minutes or 150 degrees F. Remove the garlic when you are done cooking your steaks. The garlic should be soft but still holds its shape.

Remove your steaks once you have the desired doneness. Place your steaks on a cutting board and loosely cover with foil. Let your steaks rest for 10 minutes so all the juices can return to your steak. Once rested, slice the steaks and place them on a serving platter. Sprinkle a generous helping of finishing salt to the steak. Add the 2 ramekins to the platter and serve family style.

To eat, enjoy each bite with a little garlic and a slice of lemon. This dish also works well as an appetizer.