Procedure

Season rib eye well with salt and pepper. Grill over high heat to mark the meat and place on a cooling rack and sheet tray.  Roast in the oven at 290F until internal temperature of 128F is reached. Remove from oven and set aside to rest.

Raise the temperature of your oven to 450F to preheat. Arrange mushrooms snuggly into a pan and dress with oil and salt. Roast until the edges of the mushrooms are crispy, remove and set aside.

For the black garlic aioli, place all ingredients except oil in a food processor to blend thoroughly. As mixture approaches a smooth consistency, drizzle in oil to emulsify. Let cool to room temperature and season as needed.

To create the salsa verde, chop all herbs finely and place in a bowl. Grate garlic and mince shallot. Place both on a cutting board with chili flakes, capers, and olives and mince until slightly chunky. Put all ingredients in a bowl with oil and season with salt and pepper as needed.

To assemble, add a swipe of black garlic aioli on the bottom of the plate. Slice and lay rib eye on top of purée. Spoon salsa verde over steak and tuck mushrooms on either side of the steak. Season with finishing salt if desired. Enjoy!

Shop Wines >>