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
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6 10-ounce Ribeye steaks
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Kosher salt and black pepper to taste
Ingredients Aïoli
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½ pound black garlic (12 to 14 cloves), peeled
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½ cup sliced shallots
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2 egg yolks
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1 tablespoon Dijon mustard
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2 tablespoons lemon juice
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½ tablespoon chopped thyme
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½ tablespoon chopped rosemary
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½ teaspoon sugar
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1 ½ cups canola oil
Instructions
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In a food processor, combine all aïoli ingredients, except oil, and blend until smooth.
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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.
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Preheat grill to high heat, at least 400°F. Season the Ribeye with salt and pepper.
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Grill the steaks for about 4 to 5 minutes per side, or until desired doneness.
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Plate the steaks with a large dollop of Black Garlic Aïoli on top.
