Lemon-Oregano Rubbed Steaks

Makes about 3 tablespoons rub

2 pounds beef

tenderloin, top loin,

ribeye or

top sirloin steaks,

cut 1 inch thick

OR

2 pounds top blade

(flat iron) steaks

(about 8 ounces

each)

4 pounds T-bone or

porterhouse steaks,

Rub:

1/4 cup chopped fresh

oregano or

1 tablespoon

dried oregano leaves

1 tablespoon freshly

grated lemon peel

4 cloves garlic, minced

1 teaspoon pepper

Combine rub ingredients; press evenly onto beef steaks.

Place steaks on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (1458F) to medium (1608F) doneness, turning occasionally.

Serve half of steaks immediately, as desired. Cover and refrigerate remaining steaks for later use. Before serving, carve steaks into slices; season with salt and pepper, as desired.