Flight Line Wine Soaked Ribeye Beef Loin - cooking recipe

Ingredients

1 (8 to 10 lb.) ribeye beef loin (boneless)
1 liter red wine (Burgundy or red wine)
fresh thyme
fresh rosemary
1 head garlic
pepper or lemon pepper
garlic granules

Preparation

Marinate beef loin in bag or bowl overnight.
Take loin out. Make small deep slits in various spots in top of loin.
Place 1 clove of garlic, thyme and rosemary in slits.
Use pepper and garlic granules generously.
Use indirect cooking on charcoal grill.
Insert meat thermometer. Cook until thermometer reaches 140\u00b0 for rare, 160\u00b0 for medium-rare and 170\u00b0 for well done.
If using oven, cook at 325\u00b0 to 350\u00b0 until thermometer reaches desired temperature.
Let stand 15 minutes after removing from grill or oven before carving.