Prep time:  2 mins | Cook time:  10 mins

Total time:  12 mins | Serves: 6

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Ingredients Steak

•  6 10-ounce Ribeye steaks

• Kosher salt and black pepper to taste

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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

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Instructions

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.