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From: Nancy,.SanFran

Grilled Rib Eye Steak Au Poivre W/ Dijon Roasted Garlic Aioli
Recipe By : Ming Tsai
Serving Size : 4

4 ribeye steaks -- (10 ounces ea)
2 tablespoons coarse ground black peppercorn
1 tablespoon coarse ground white peppercorn
1 tablespoon coarse ground green peppercorn
1 tablespoon coarse ground red peppercorn
1/2 tablespoon szechwan peppercorn
Salt -- to taste
DIJON-ROASTED GARLIC AIOLI:
4 heads roasted garlic
2 tablespoons dijon mustard
2 egg yolks
2 cup canola oil
Juice of 1/2 lemon
Salt and black pepper -- to taste

Mix the peppercorns together on a plate. Season the steaks with salt then press lightly into the peppercorns on both sides. Place on a hot grill. Cook for 6-8 minutes, turning once for medium-rare. Let rest 3 minutes before serving.

In a food processor, add roasted garlic cloves, dijon and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Add juice, salt and pepper and pulse to incorporate. Check for seasoning. Store in fridge.