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Grilled Garlic-Stuffed Ribeye Steaks

Sunnyside Cook

Dawn Dobie
Garlic-infused steak with modern Mexican touches
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 2

Ingredients
  

  • 2 ribeye steaks --each 3/4 to one inch thick
  • 16 cloves garlic
  • 1 ½ tablespoons olive oil
  • 4 green onions
  • 4 serrano or jalapeno chile peppers
  • Salt and freshly ground black pepper
  • 1 fresh lime cut in half

Instructions
 

  • Peel the garlic cloves, leaving them whole. Place garlic and oil in small skillet over low heat. Cook for 20-30 minutes, turning occasionally until the cloves are golden brown. Remove from the skillet with a slotted spoon. Allow garlic to cool to room temperature. Reserve the flavored oil for the Baked Potatoes with Rajas or another use.
  • Cut half of the roasted garlic cloves in half. Reserve the remaining whole cloves of garlic for a garnish. Using a small knife, cut slits in ribeye steaks around the perimeter. Move the knife back and forth within each individual slit to make the opening inside the steak a bit wider than the slit on the outside edge. Twist the knife inside each slit to widen the opening and push ½ garlic clove into slit so that it is not visible on the exterior. Repeat every one inch or so around the steak around the complete perimeter of the steak.
  • Season steak on both sides with ground pepper. Refrigerate until 30 minutes before grilling time. (The stuffing of the steaks can be done several hours in advance)
  • Allow steaks to sit at room temperature for 30 minutes before cooking. Heat a grill pan over medium high heat*. Place steaks on hot grill pan, sprinkle the top with salt according to taste, and cook until browned, flipping once (and salting other side), about 7 minutes per side for medium. When cooked to desired level, remove to heated plate and cover with foil. Allow to rest 10 minutes.
  • In the meantime, place green onions and chiles on grill pan. Cook over medium heat, turning so that they are grilled to desired doneness.
  • Place steaks on serving plates. Garnish with green onions, chiles, and roasted garlic. Squeeze juice from fresh lime half over each steak.
  • Serve with Baked Potatoes with Rajas or other desired dish.

Notes

*Steaks, onions, and chiles can also be cooked on a regular outside grill.
Recipe can easily be doubled, tripled, etc.
Adapted from Susan Feniger and Mary Sue Milliken in Bon Appétit (Jan. 1986)