1

Prepare a medium fire in a charcoal grill, or preheat a gas grill on medium.

2

While the grill is preheating, rub the steaks with the garlic and season generously with salt and ground pepper. Set aside. Place the peppercorns in a large ziploc plastic bag, squeeze out the air, and seal the bag. Using the bottom of a heavy skillet, crush the peppercorns by pressing down hard on them and rocking the heel of the pan back and forth until they are cracked but not pulverized. (Take the time to do this step, as store-bought cracked pepper tastes harsh, bitter and flavorless).

3

Brush the grill grate with vegetable oil. Place the steaks directly over the fire. Grill the steaks on one side for 5 minutes for rare to 7 minutes for medium-rare. Flip the steaks over and cook until an instant-read thermometer registers 120°F. for rare or 130° to 135°F. for medium-rare, 4 minutes or longer, or until done to your liking. Transfer the steaks to a carving board and let rest for 5 minutes.

4

Using a sharp knife, cut the steaks across the grain at a 45-degree angle, slicing each steak into 7 slices. Transfer each steak to a warmed dinner plate, fanning out the slices. Drizzle each steak with some of the olive oil, sprinkle with some of the cracked pepper, scatter some of the rosemary leaves over the top, and then add a squeeze of lemon juice and a dash of salt. Serve immediately.