For his grilled steak recipe, Bobby calls for boneless rib-eye, New York strip or filet mignon. Rib-eyes have lots of fabulous marbling and deep beefy flavor and are rich, tender and juicy.

For the rib eye steaks: Rub the steaks with salt, fennel seed, rosemary and black pepper. Oil a grill or grill pan with the olive oil, then heat to medium-high heat.

Heat grill to high. Place water, salt, and whole garlic cloves in a small saucepan and bring to a boil on the grates of the grill. Remove from the heat and let cool slightly.

To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes.

Set the steak aside, tented with aluminum foil, to rest for 10 minutes while you prepare the serving sauce. For the sauce: Add the green onions to the grill and cook, turning frequently, until ...

Deselect All. 1 (10-ounce) rib-eye steak. 2 cloves garlic, sliced. 6 sprigs fresh thyme sprigs, crushed. 2 tablespoons olive oil. Kosher salt. Freshly ground black pepper

Grill the steak until slightly charred, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes. Meanwhile, heat the remaining 3 tablespoons olive oil ...