Yields
2 servings
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.
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ingredients
Tarragon Pan Sauce
2
Tbsp butter
2
shallot, chopped
3
Tbsp white wine
¾
cup beef stock
½
Tbsp brandy, or cognac
3
Tbsp heavy cream
1 ½
Tbsp chopped fresh tarragon
1
Tbsp Dijon mustard
Grilled Rib-Eye Steaks
coarse salt, freshly ground black pepper
2 6
oz rib eye steak, about an inch thick
1
Tbsp olive oil
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directions
Step 1
Heat the butter in a small sauté pan over medium-low heat.
Step 2
Add the shallots and cook until softened, about 5 minutes.
Step 3
Turn heat to medium-high and deglaze the pan with the wine and add the stock and brandy.
Step 4
Simmer the stock until reduced slightly and stir in the cream and tarragon.
Step 5
Add the mustard.
Step 6
Season to taste.
Step 7
Heat a grill over medium-high heat.
Step 8
Brush the steaks with the olive oil and season with salt and pepper.
Step 9
Grill the steaks for 3 to 4 minutes per side until medium rare or temperature cooked to your doneness.
Step 10
Serve the steaks with the sauce.