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Grilled Ribeye With Black Garlic Aïoli

Recipe Courtesy of Jennifer Jasinski, Chef , Rioja, Denver, Colo

Prep time:  2 mins | Cook time:  10 mins

Total time:  12 mins | Serves: 6

Ingredients Steak

  • 6 10-ounce Ribeye steaks

  • Kosher salt and black pepper to taste

Ingredients Aïoli

  • ½ pound black garlic (12 to 14 cloves), peeled

  • ½ cup sliced shallots

  • 2 egg yolks

  • 1 tablespoon Dijon mustard

  • 2 tablespoons lemon juice

  • ½ tablespoon chopped thyme

  • ½ tablespoon chopped rosemary

  • ½ teaspoon sugar

  • 1 ½ cups canola oil


  1. In a food processor, combine all aïoli ingredients, except oil, and blend until smooth.

  2. With the machine running, slowly stream in the oil to emulsify. The sauce should look a bit like chocolate cake frosting when finished. Set aside.

  3. Preheat grill to high heat, at least 400°F. Season the Ribeye with salt and pepper.

  4. Grill the steaks for about 4 to 5 minutes per side, or until desired doneness.

  5. Plate the steaks with a large dollop of Black Garlic Aïoli on top.

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