Rib-eye steaks are well marbled and incredibly juicy as a result, which is why I love them. you can make this recipe with thick T-bone steaks or your butcher's favorite cut too.
Directions for: Grilled Rib-Eye Steaks with Tarragon Pan Sauce
Ingredients
Tarragon Pan Sauce2 Tbsp butter
2 shallot, chopped
3 Tbsp white wine
cup beef stock
Tbsp brandy, or cognac
3 Tbsp heavy cream
1 Tbsp chopped fresh tarragon
1 Tbsp Dijon mustard
Grilled Rib-Eye Steakscoarse salt, freshly ground black pepper
2 6 oz rib eye steak, about an inch thick
1 Tbsp olive oil
Directions
Tarragon Pan Sauce1. Heat the butter in a small saut pan over medium-low heat.
2. Add the shallots and cook until softened, about 5 minutes.
3. Turn heat to medium-high and deglaze the pan with the wine and add the stock and brandy.
4. Simmer the stock until reduced slightly and stir in the cream and tarragon.
5. Add the mustard.
6. Season to taste.
Grilled Rib-Eye Steaks1. Heat a grill over medium-high heat.
2. Brush the steaks with the olive oil and season with salt and pepper.
3. Grill the steaks for 3 to 4 minutes per side until medium rare or temperature cooked to your doneness.
4. Serve the steaks with the sauce.
See more: Dinner, Herbs, Beef, Main, Grill, French, Barbeque, BBQ