Ingredients:
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) OR 4 pounds T-bone or porterhouse steaks, cut 1-inch thick 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

Instructions:
Combine rub ingredients; press evenly onto beefsteaks. Place steaks on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to meat safety guidelines for medium rare (145 degrees) to medium (160 degrees) 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.