One 1 1/2 inch thick rib eye steak per person, prime or the best quality you can afford
Freshly ground black pepper
2 garlic cloves, cut in half
A couple hours before grilling, pat steaks dry with a paper towel. Sprinkle each side with a scant 1/2 teaspoon of kosher salt and return to the refrigerator, uncovered.
Bring steaks out to sit at room temperature one hour prior to grilling. Rub each with garlic half and re-season with salt and pepper. Grill over hot coals (or set gas grill to high heat) with the lid open for about 3-4 minutes per side for rare. If you want the classic cross hatch sear marks, turn the steak 45º (one 1/8 turn) at 1 1/2-2 minute mark, then grill for a couple more minutes before flipping. Repeat on other side and grill for 3-4 minutes total. Use instant read thermometer to check internal temperature: remove at 120º for rare and 125º for medium rare. There will be carry over cooking and temperature will rise during resting period.
Let rest 5 minutes before serving.