Tuscan Herbed Steak

I made this last night and I was very happy with the results. My wife enjoyed the lemon juice, but I actually preferred it without so the flavor of the steak could come through better. My wife isn't a steak person and she said this was very good.

Tuscan Herbed Steak
by Brad Foucher

2 lbs Steaks of your choice (Delmonico, Ribeye, NY Strip)
3 cloves Garlic, minced
1 1/2 t Dried Oregano
1/2 t Dried Thyme
1/2 t Freshly ground Black Pepper
1 t Sea Salt (Kosher salt would work too)
1 T Olive Oil
Extra-Virgin Olive Oil for drizzling
1 Lemon, cut into wedges

In a small bowl mix Garlic, Oregano, Thyme, Pepper, Salt and 1 T Olive Oil into a paste. Spread paste evenly over both sides of steaks and let rest at room temperature for 1-4 hours. Grill to your favorite doneness (preferrably over a hot, hardwood charcoal fire). Drizzle with Extra Virgin Olive Oil and serve with Lemon Wedges to be squeezed over steaks just prior to eating.