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Grilled Ribeye With Black Garlic Aïoli

by , Chef , Rioja, Denver, Colo.

Grilled Ribeye With Black Garlic Aïoli

Serves 6

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.)

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