Ingredients

20 oz. Lamb Weston® Private Reserve Wedge Cut (32R)

Black garlic aioli: 

2 egg yolks 

1 tbsp. Dijon mustard 

4 cups oil 

5 cloves black garlic, pureed 

Salt and pepper to taste 

Steak seasoning:

1 cup salt 

1 tbsp. black pepper  

¼ tsp. ground garlic 

1 tsp. cayenne pepper

¼ tsp. rosemary, whole but crushed  

½ tsp. onion powder