Black Garlic and Dijon Rubbed Ribeye (25 Minutes)

Print

Print Recipe

The ribeye steak is celebrated for its rich marbling and tenderness, making it a premium choice for a special meal. Pair that with the unique umami flavor of black garlic and the tang of Dijon, and you’ve got yourself a culinary masterpiece. This recipe brings out the steak’s natural flavors, elevated by a black garlic and Dijon rub that will leave your taste buds craving more.

Ingredients

Scale
  • 2 ribeye steaks (around 12-14 oz each)
  • 3-4 cloves of black garlic, minced
  • 2 tbsp Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • Fresh rosemary sprigs (optional for garnish)
  • Freshly squeezed lemon juice (optional for finishing touch)

Instructions

  1. Prepare Steak: Remove the ribeye steaks from the refrigerator, allowing them to come to room temperature for about 30 minutes before cooking.
  2. Mix Rub (3 minutes): In a small bowl, combine minced black garlic, Dijon mustard, salt, and black pepper. Mix until you have a smooth paste.
  3. Apply Rub (2 minutes): Pat the steaks dry with a paper towel. Spread the black garlic and Dijon mixture evenly on both sides of each steak.
  4. Heat Pan (2 minutes): In a large skillet, heat olive oil over medium-high heat until it’s shimmering but not smoking.
  5. Cook Steak (8-12 minutes): Lay the ribeye steaks in the skillet. Cook for 4-6 minutes on each side for medium-rare or adjust time to your desired level of doneness. If you’d like, add a sprig of rosemary to the pan while cooking to infuse the steak with its aroma.
  6. Rest & Slice (5 minutes): Once done, remove the steaks from the skillet and let them rest for 5 minutes. This allows the juices to redistribute throughout the steak. After resting, slice the ribeye against the grain into 1/2 inch thick slices.
  7. Serve (1 minute): Plate the sliced ribeye, optionally drizzling with a touch of fresh lemon juice for a zesty finish. Garnish with a sprig of rosemary if desired.

Notes

Always let your steak rest before slicing; this helps retain the juices. If you haven’t tried black garlic before, it’s a caramelized garlic that’s sweet, savory, and slightly tangy – a perfect complement to the ribeye. Pair your steak with a hearty red wine or a refreshing side salad to balance out the richness of the meat.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/black-garlic-and-dijon-rubbed-ribeye-25-minutes/