Start with two thick Rib Eye Steaks. Let the steaks rest for at least 30 min outside the fridge. Try to get as much marbling (fat in the steak) as you can. This is where all the flavor is.
Get your charcoal ready at least 30 min before you want to put the steaks on the grill. I prefer hardwood or Kingsford Competition.
While the charcoal is heating let's start our red wine reduction. Peel and chop the garlic and chop the green onion.
Heat 2 tbsp of olive oil over med-high heat. Sauté garlic until it starts to brown, should take about 1-2 min. Reduce to low heat and add 3 cups of red wine.
Allow red wine to simmer while you prep and cook the steaks. Do not add green onions yet. Stir occasionally.
Pat down steaks with a paper towel to remove moisture and season generously with sea salt and pepper (don't be shy). You want to pat the seasonings into the meat. Repeat for the other side.
Make sure your grill is clean and as hot as possible.
Coat steaks in olive oil. Use a brush to ensure the whole steak is coated (including sides). Move directly to the grill.
After three minutes give the steaks a half turn. Don't worry if you think the fire is too hot. The hotter the flame the better the crust. Save the olive oil in the pan. 3 minutes after rotating, turn.
Sorry for the bad pic.. After turning the steaks over, use the left over olive oil to coat the side that was just down. The fire may get very hot here. If so, reduce the cooking time on this side.
Pull steaks off, cover in foil and place in oven at 150 for 5 minutes.
After the steaks are done, spoon in some of the drippings into the reduction sauce. 4-5 tablespoons is enough. Immediately return foil cover and allow steaks to rest.
When the reduction as reached about 25% of its original volume, add green onions and remove from heat. Allow sauce to thicken for 5 minutes.
Garnish with parsley. I prefer my sauce on the side because the steak is so juicy. Oh and of course make sure you have a glass of your favorite red wine on hand. Enjoy!