by Flamingo Staff | May 27, 2016

3030 Ocean Ribeye Recipe

Grilled ribeye with garlic yucca and black garlic truffle butter; Photograph by Jessie Prezza

Grilled ribeye with garlic yucca and black garlic truffle butter; Photograph by Jessie Preza

Grilled Ribeye with Garlic Yucca and Black Garlic Truffle Butter

Serves 6

Garlic yucca

  • 3 yucca, peeled, and cut into thirds
  • 2 bay leaves
  • 2 cups whole milk
  • Water
  • 1 quart canola oil
  • 2 tablespoons butter
  • 1 tablespoons garlic, chopped
  • Salt to taste
  • 1 lime, halved
  • 1 tablespoon cilantro, chopped

Preparation: In a stock pot, place the yucca, milk and enough water to cover them by 3 inches. Add the bay leaves and season with salt. Bring to a boil over high heat. Once the mixture comes to boil, reduce heat to simmer and cook until the yucca is as tender as a boiled potato. Drain, discard by leaf and cool.

Split the yucca in half lengthwise and remove the tough fiber that runs down the center.  Cut again lengthwise into fry shape. When ready to serve, heat the oil in a deep, wide pot or a home fryer to 350 degrees and carefully drop in the yucca. Fry until golden brown, remove and reserve. Work in batches; drain yucca on paper towels.

When ready to serve, heat butter in a large sauté pan over medium low heat. Add chopped garlic and sauté until translucent. Add the yucca.  Before serving, season with salt and a squeeze of lime; garnish with cilantro.

Black garlic truffle butter

  • 1 pound best quality butter, at room temperature
  • 1 head black garlic, peeled, chopped (Look for this at Asian markets.)
  • 1 tablespoon parsley, chopped
  • 1 teaspoon truffle oil
  •  Salt to taste

Preparation: In a mixer with the paddle attachment, whip the butter until light and fluffy.  Add the black garlic, parsley and truffle oil.  Gently mix until all ingredients are incorporated and season to taste with a pinch of salt. Roll the butter into a log shape using parchment paper or plastic wrap and chill. Slice and serve on top of grilled steaks.


  • 4 pounds bone-in prime ribeye steaks, at least 1-inch-thick (We use Jackman Ranch Akaushi.)
  • Salt and fresh cracked black pepper

Preparation: Allow the steaks to sit at room temperature about 30 minutes before grilling.  Preheat grill on high heat.  Season the steaks generously with salt and pepper.  When grill is very hot, grill the steaks until the internal temperature reaches 125 degrees F.  Remove the steaks from the grill and allow them to rest for 10 minutes, covered loosely with foil.

To serve, slice steak into thick slices and arrange on serving platter. Top steak with slices of Black garlic truffle butter and serve with Garlic yucca.