Prime Rib Steak with Sweet Potato Fries and Garlic Aioli Sauce

The most enjoyable time of year for me is the reawakening of spring. When the snow is consistently melting and you can stand outside at 7 o'clock while the sun is still out with a t-shirt and a hoodie, you know it's time to BBQ. I got a bag of charcoal, some prime rib and went to work to make the greatest steak dinner that might challenge any restaurant of quality.

For the Prime Rib
1 or 2 nice pieces of prime rib steak (bone in!)
Kosher Salt
Ground Black Pepper

A half hour before you plan on grilling your prime rib, make sure that you take it out of the refrigerator and let it unchill. If your meat is cold, you'll have a harder time to get the perfect doneness that you desire. A rare steak shouldn't be raw, but it will be if you start grilling it cold.

Sprinkle salt on both sides of your steak and then grind some pepper all over. Brush a tiny bit of olive oil on both sides as well. It really helps get some black yummy char happening.

I've learned that pure charcoal is the way to go. Forget propane or natural gas grills. When you want a man steak, you sure as hell better know how to light a fire without any lighter fluid. Use a WEBER!

I cooked this steak for about 3-4 minutes per side on high heat.

Garlic Aioli
2 garlic cloves, chopped fine
1 egg yolk
kosher salt (to taste)
1/2 cup Extra Virgin Olive Oil
1/2 teaspoon dijon (grainy) mustard
1/4 tsp water
1/2 teaspoon Lemon juice

After a suggestion by MarcO, I went with a garlic Aioli sauce for the sweet potatoes. When I realized how much I made, I divided it into two batches and added about a tbsp of Horseradish to one and enjoyed it with the Prime rib. Inspired by classic roast beef of coarse.

Sweet Potato Fries
1 or 2 big sweet potatoes
4 cups water
2-3 tbsp kosher salt
2-3 tbsp brown sugar.

These made the meal. Simply peel a sweet potato or two, and cut into your favourite cut of fries. I went with the classic 1/4 inch fry size using a mandolin slicer. Soak the cut fries in a brine of salted water and brown sugar for about 1 hour or so.

Setup the deep fryer at 320 F and put the potatoes in for about 6 minutes. Remove and drain. It's ok to let them cool a bit, and it's encouraged. Crank the heat to 375 F and finish the potatoes off when you're letting your steak rest. They only need about 1 minute at this point. Keep an eye on them. If they need 20 more seconds, you'll know. If you let them go too long, they'll become too dark and too toasted.