Grilled Ribeye With Toum
Take a perfect ribeye, grill it to rare, and top it with toum for a memorably different steak experience- Prep Time 20 minutes
- Cook Time 10-15 Minutes
Ingredients
For the Toum:
- 5 oz fresh garlic cloves, split in half, germ removed
- 2 tsp Kosher salt (red box Diamond Crystal)
- ¼ cup fresh lemon juice
- ¼ cup ice water
- 3 cups grapeseed oil
Steaks:
- Any steaks you want to grill
Directions
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This recipe needs a food processor. A blender just doesn’t get the job done here.
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Pulse garlic and salt until completely minced; scrape down the garlic from the sides of the bowl ensuring all garlic is completely finely minced. Recommend short pulse bursts to get this done.
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Add only 1 Tbsp lemon juice and process to a paste. Add another Tbsp lemon juice and process until it’s completely smooth and looking a bit fluffy.
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Run the processor and very slowly drizzle in ½ cup oil, thin stream and add 1 Tbsp lemon juice. Alternate oil and lemon juice just like this and then alternate ½ cup oil with 1 tbsp water until everything is mixed.This takes patience but it’s well worth it.
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In comparison, grilling your steaks will be a walk in the park.Season your steaks with Kosher salt and freshly ground pepper.
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Grill your steaks on high for 3 minutes each side, then move to medium heat and grill them for another 3 minutes each side.
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Bottom line, this all depends on how thick your steaks are: you want your internal temp to 124°.
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Top steaks with a big dollop of Toum.
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