1 teaspoon olive oil
1 tablespoon Kosher or sea salt
1 tablespoon fresh coarsely ground black pepper
1 small clove garlic, finely minced
COVER steak all over with the olive oil.
RUB the steak with salt, pepper and garlic. Allow to sit at room temperature for at least 30 minutes.
PREPARE a hot charcoal fire or turn one side of a gas grill up to the highest setting.
PLACE steak on grill, close lid and cook for two minutes a side.
MOVE steak off direct coals (or direct heat on grill).
COOK indirectly for 8 minutes for medium rare.
REMOVE from grill and allow to sit for 10 minutes and then serve.
For more on the art and craft of wine, visit John Brown's Vines & Vittles blog at thegazz.com.