6 rib-eye steaks (about 10 ounces each and about 1Z\v inches thick)

1 tablespoon chopped fresh rosemary leaves

1 tablespoon chopped fresh sage leaves

1 tablespoon chopped fresh thyme leaves

Kosher salt and freshly ground black pepper to taste

1 tablespoon minced fresh garlic

2 tablespoons best-quality extra-virgin olive oil

Prepare a charcoal fire or preheat the grill to medium-high heat.

Pat the steak dry.

In a small bowl, combine the rosemary, sage, thyme, black pepper, and kosher salt until well blended. Coat the steaks with the spice mix and brush with 2 tablespoons of the olive oil.

Place on the grill and cook until well charred, about 7 minutes on the first side and about 5 minutes on the second side.

Let stand 5 minutes before serving.