Few things pair with a crisp autumn evening as well as a warm fire, good friends and a glass of red. Of course, a delicious ribeye ups the ante – assuming that it is grilled and dressed to bring it to its full potential.
Upgrade your Ribeye with this simple aioli truffle recipe from Chef Daniel – and serve alongside warm flatbread from the grill to hit peak-fall indulgence.
Grilled Ribeye with Flatbread and Truffle Aioli Recipe
INGREDIENTS:
🍷1 garlic clove
🍷Zest of 1 lemon and juice
🍷2 egg yolk
🍷½ cup neutral oil like canola or grapeseed
🍷1 oz fresh black or white truffle or preserved truffle from a can
🍷Salt and pepper to taste
🍷12-16oz ribeye
RECIPE:
For the flatbread, we suggest pizza dough from your local grocery or pizza shop.
Mixed pickles for garnish, I suggest sourcing giardiniera
This recipe can be made in a mortar and pestle or a food processor. Both yield the same result but the mortar and pestle is a bit more work and you will need to add the oil more slowly to make sure you don’t break the sauce. If using a mortar and pestle, smash garlic to a paste. If using a food processor, grate garlic with a microplane. Add lemon juice and egg yolks. Slowly stream in oil making sure it is starting to emulsify. Continue to add oil until the sauce starts to thicken. If it is becoming too thick before using all the oil, you can add a splash of water. Season with salt, pepper, and truffle
Grill ribeye over a high temp grill. Getting a sear on both sides but turning often to not overcook. Cook to desired temp. We recommend pulling at 130F and allowing it to rest. While the steak rests using flour, roll out your pizza dough with a rolling pin. Not too thin, not too thick. Grill on one side until you have dark grill marks. Flip and do the same on the other side. Slice Ribeye and plate everything in a family style matter for everyone to enjoy – right alongside a glass of Zinfandel, Cabernet Sauvignon or our Red Blend.
