1/4 cup olive oil
8 to 12 fresh serrano chiles, stemmed, seeded if desired
16 garlic cloves, peeled
Four 10- to 12-ounce 1-inch thick rib eye steaks
lime wedges, for garnish
Heat oil in small saucepan over medium heat until hot. Add serranos and saute until skins start to brown and chiles soften, about 2 minutes. Remove with slotted spoon; drain on paper towels. Add garlic and cook over low heat until soft and lightly browned, about 5 minutes. Transfer to paper towels and cool.
Using paring knife, make five or six 1-inch horizontal slits along edge of each steak. Stuff each slit with either garlic clove or chile. Sprinkle steaks with salt and pepper.
Grill steaks, or saute in a lightly oiled grill pan over high heat to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates and serve with lime wedges.
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