Dry-Aged Grilled Ribeye with Roasted Garlic Olive Oil


  • Dry-aged ribeye steak
  • 2 large heads of garlic, loose outer paper removed
  • good quality extra-virgin olive oil, to cover


  1. Cut garlic
  2. In a very small baking dish, place the garlic, cut side down, and pour enough olive oil to come about halfway up the bulbs.
  3. Wrap the dish in aluminum foil and roast at 325 F for about an hour. Remove from oven, let cool. (I let it steep for a few hours.) Remove the garlic to a paper towel and pour the oil through a fine mesh strainer into a tight-sealing container. It should last about 3 weeks. Squeeze the garlic cloves out of the bulbs and store in a tight-sealing container in the refrigerator. The roasted garlic is great with pasta, in mashed potatoes or just spreading on toasted baguette slices.

For the steaks:

  1. Remove steaks from the refrigerator about an hour before grilling.
  2. Baste steaks with the garlic olive oil.
  3. Sear steaks on high (500 F) for 2 minutes per side, reduce heat to 350 F and continue to grill for another 4-5 minutes per side, until a thermometer reads 140 F for medium.
  4. Remove steaks from grill, cover with foil and let rest 10 minutes.

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