Grilled Ribeye with Garlic Herb Aioli
A grilled ribeye is a beef lover’s dream. Equal parts beefy flavor and buttery fat make this cut of beef a household favorite. Simply seasoned with salt, and pepper, the expressive addition of a chile seasoning like a harissa blend or Aleppo chile adds an impressive boost of flavor that compliments this steak perfectly. Grilled broccolini and crispy potato skins with a garlic aioli are pleasant partners to this dish.
Grilled Ribeye with Garlic Herb Aioli
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A grilled ribeye is a beef lover’s dream. Equal parts beefy flavor and buttery fat make this cut of beef a household favorite. Simply seasoned with salt, and pepper, the expressive addition of a chile seasoning like a harissa blend or Aleppo chile adds an impressive boost of flavor that compliments this steak perfectly. Grilled broccolini and crispy potato skins with a garlic aioli are pleasant partners to this dish.
Ingredients
- 6 large Russet potatoes
2 tablespoons extra virgin olive oil
1⁄2 teaspoon kosher salt
1⁄2 teaspoon black pepper, cracked
1⁄2 teaspoon cumin seed, ground
- 1 bunch broccolini
- 1 teaspoon garlic, minced
2 tablespoons extra virgin olive oil
1⁄4 teaspoon kosher salt
1⁄4 teaspoon black pepper, cracked
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Two 10-ounce Organic Prairie© Ribeye Steaks
1⁄2 teaspoon kosher salt
1⁄2 teaspoon cracked black pepper
1 1⁄2 teaspoons harissa seasoning/Aleppo chile flake, divided into 3⁄4 teaspoon
- 1⁄2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- 1⁄4 teaspoon salt, or to taste
- 1⁄8 teaspoon black pepper, cracked, to taste
Potato Skins
Grilled Broccolini
Ribeye Steak
Garlic Herb Aioli
Directions
One hour before cooking, remove Organic Prairie Ribeye Steaks from the refrigerator so they can naturally warm to room temperature, this helps the steaks cook evenly.
For the Potato Skins
- Wash and peel the potatoes. Soak peels in water for 5 minutes, then drain and pat dry. Reserve the peeled potatoes for a future dish by holding them submerged in a container of water to prevent oxidation.
- In a large bowl toss the drained potato peels in olive oil, salt, pepper and cumin powder. On a parchment-lined sheet pan arrange the potato peels in a single layer. Roast in the oven for 20 minutes or until the edges are crispy. Give the peels a good flip and rotation halfway through cooking. Remove from the oven and serve immediately.
FOR THE RIBEYE STEAK & BROCCOLINI
In a large bowl, add the broccolini, garlic, olive oil, kosher salt, and pepper. Coat the broccoli completely. Set aside. Preheat a grill or bed of coals to high heat. Brush steak on both sides with oil and then season both sides of steak with salt, black pepper and harissa seasoning or Aleppo chile.
Brush grill grates with oil. Place broccolini on grill with the stalks across the grates. Allow to cook for 6 to 8 minutes, rotating every few minutes.
Place steaks directly on the grill so there is room in between them and allow to cook without moving for 2 to 3 minutes until the underside is nicely browned. Flip and repeat on the opposite side. For a medium-rare steak remove the steak from the grill when the inside temperature reads 125 F on a meat thermometer. Allow the steak to rest loosely covered in aluminum foil in a warm place. Serve immediately with crispy potato skins and grilled broccolini.
FOR THE GARLIC HERB AIOLI
Add all ingredients to a small bowl and stir to combine. Season to taste with salt and pepper and serve immediately or transfer to the refrigerator to chill until ready to serve.
