Blitzing your marinade in a food processor will give you the most flavor with the least effort. This thick paste thins into a vibrant steak sauce as the meat cooks.

　　

Ingredients

Serves 10

　　2 heads garlic, cloves peeled (3/4 cup cloves)

　　2 tablespoons salt

　　1 tablespoon freshly ground pepper

　　1/4 cup chili powder

　　1/2 cup olive oil

　　10 3/4"-thick porterhouse or T-bone steaks (about 3/4 pound each)

　　

Step 1

With motor running, drop garlic cloves 1 at a time into a food processor and finely chop. Add salt, pepper, chili powder, and oil and process until blended (bits of garlic will remain).

　　

Step 2

Coat steaks generously on both sides with paste and let stand about 30 minutes.

　　

Step 3

Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas).

　　

Step 4

Oil grill rack, then grill steaks in 2 batches, turning once, covered only if using a gas grill, 2 minutes a side per batch for medium-rare. Let rest, loosely covered, 5-10 minutes.

　　Gourmet Grilling