To make prime rib steaks, use garlic, rosemary and olive oil to form a paste to coat the steaks. Season the steaks with salt and pepper, and cook to the desired doneness.
Bring the steaks, which are each 2 1/2 pounds and 1 1/2- to 2-inches thick, to room temperature. Season them with salt and ground black pepper. Take 2 heads of peeled garlic cloves, and snip the ends off. Place the garlic cloves in a small skillet with 2 tablespoons of olive oil. Once the oil starts to simmer, change the heat from medium to low.
Add 2 tablespoons chopped rosemary to the oil, and cook the cloves until they are golden brown, stirring occasionally. Take the skillet off the heat, and let the oil temperature lower. Take the garlic out, and mash it into a paste. Mix the garlic with the oil and rosemary to make approximately 1/2 cup of garlic paste. Place the steak on a grill, and cook until brown on both sides.
Take 2 lemons, cut them in half, and cut off the ends. Cover the lemons with olive oil, salt and pepper, and place on the grill. Spread the garlic paste on both sides of the steak. Finish cooking the steaks and lemons by letting them sit in the oven, or on the grill. For a rare steak, cook 10 to 12 minutes.