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Grilling
Recipes
Beef
Grilled Rib Eye with Creamy Mustard & Tarragon Steak Sauce
Grilled Rib Eye with Creamy Mustard & Tarragon Steak Sauce
Courtesy of Bull Outdoor Products
Makes
4 servings
Prep Time
1 - 1.5 hours
Cook Time
20 - 40 minutes
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Ingredients:
Rib eye steak(s), at least 1-1/2 in. thick
Sea salt
Freshly ground black pepper
For sauce:
1/2 C crème fraîche or sour cream
1/2 Dijon mustard
Juice from 1 lemon
1-1/2 T chopped tarragon
Sea salt, to taste
Directions:
For Sauce:
Stir together all ingredients.
Cover and refrigerate for an hour or longer until flavors meld.
Remove from refrigerator at the same time you remove the steaks to come to room temp.
For Steak:
Remove steaks from the refrigerator and let sit at room temperature for 45 to 60 minutes to take the chill off.
Generously season with salt and pepper.
Steaks this size can take 1/2 to 3/4 teaspoon of salt per pound.
Set up grill for direct high heat grilling with a cool zone to move the steak to if flare-ups occur… they will occur. Brush your grates clean and oil them before cooking.
Lay the steaks on the grill at a 45 degree angle and cook for 4 to 5 minutes.
Use tongs to rotate the steaks 90 degrees (think 10 and 2 on a clock) and cook for another 3 to 5 minutes for medium-rare. Like all things, the actual cooking times will depend on the actual temperature of your grill.
Again using tongs (never a fork), flip and finish cooking to the desired temperature.
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