This recipe came from WEBER'S WAY TO GRILL
and marked the first time things haven’t quite gone according to plan. the intent of the garlic paste was to allow you to apply garlic to the steak and still be able to use high heat without burning the garlic which is now suspended in the paste. That was the theory at least, bet the reality was I had some major league flare ups that would not go away. The paste almost seemed to be an accelerator or perhaps it was some of the internal fat in the middle of these rib-eyes. In any event the steaks had a bit of a charred crust after 8 minutes of high heat grilling, but the taste was excellent. The steaks were a perfect medium rare and very tender. I will be curious to try these again to see what happens RE; the flare ups.