Grilled Ribeye With Black Garlic Aïoli
by Jennifer Jasinski, Chef , Rioja, Denver, Colo.
Black garlic is a complex ingredient with bold flavor that develops as the garlic undergoes a 3-week fermentation and drying process. The fermentation also produces a substance called melanoidin, which provides the characteristic dark or black coloring. The rich and authentic flavors of black garlic contribute nicely to a divine aïoli that complements the smoky grilled flavor of Piedmontese ribeye.
- 6 10-ounce Certified Piedmontese ribeye steaks
- Kosher salt and black pepper to taste
Preheat grill to high heat, at least 400°F. Season the beef with salt and pepper.
Grill the steaks for about 4 to 5 minutes per side, or until desired doneness.
Plate the steaks with a large dollop of Black Garlic Aïoli on top.
Black Garlic Aïoli
- Makes 2 ½ cups
- 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
- Kosher salt and black pepper to taste
- 1 ½ cups canola oil
In a food processor, combine all aïoli ingredients, except oil, and blend until smooth.
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. (Aïoli can be made one day in advance.)