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Grilled Rib-Eye Steaks with Tarragon Pan Sauce

Grilled Rib-Eye Steaks with Tarragon Pan Sauce
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.

Rate Recipe

My rating for Grilled Rib-Eye Steaks with Tarragon Pan Sauce
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