Food recipes
Grilled Rib-Eye Steak with Tarragon Mustard Butter
Grilled Rib-Eye Steak with Tarragon Mustard Butter
Of all the steaks that I’ve ever grilled, the rib-eye is by far my favourite. It’s cut from the prime rib and thus beautifully marbled with fat, which of course means flavour, lots of flavour—the sort of addictive flavour that turns on a chef. And of course any steak is even better with a slice of old-school flavoured butter melting over the top.
Serves 4
Ingredients:
1/4 cup (60 mL) softened butter
1 tablespoon (15 mL) finely chopped fresh tarragon
1 tablespoon (15 mL) minced shallot
1 tablespoon (15 mL) Dijon mustard
1 teaspoon (5 mL) Worcestershire sauce
4 rib-eye steaks, each 1 inch (2.5 cm) thick
Several sprinkles of salt and lots of freshly ground pepper
Directions:
1. Begin with the flavoured butter. In a small bowl, stir together the butter, tarragon, shallot, mustard, and Worcestershire sauce. Place a roughly square piece of plastic wrap on your work surface. Scoop the butter onto the plastic wrap close to the edge nearest to you, forming a rough log about 4 inches (10 cm) long. Roll the plastic wrap around the butter once, then use your fingers to shape the butter into a smooth, even log. Tightly roll up the plastic wrap, grasp the ends of the plastic, and twirl the works a few times, tightening the butter into a perfect cylinder. Refrigerate for several hours or overnight until the butter is firm enough to slice.
2. Prepare and preheat your grill to its highest setting. Just before you cook them, pat the steaks dry and season them heavily with salt and pepper.
3. Lightly oil the grill, then place the steaks at a 45-degree angle to the grates. After a few minutes, turn them 90 degrees to get the perfect steakhouse grill marks. Grill for a few minutes longer, then flip and repeat. A medium-rare steak will take about 10 to 12 minutes in total. Serve each steak with a thick slice of steakhouse butter gently melting over the top.
Tip:
To gauge the doneness of the steaks, poke them with your finger. As they cook, their muscle fibres tighten, so you’ll feel the increased resistance as they progress in doneness. Of course this is a skill that takes some time to master, so feel free to do what every novice cook does: make a small cut into the meat and have a peek.
Of all the steaks that I’ve ever grilled, the rib-eye is by far my favourite. It’s cut from the prime rib and thus beautifully marbled with fat, which of course means flavour, lots of flavour—the sort of addictive flavour that turns on a chef. And of course any steak is even better with a slice of old-school flavoured butter melting over the top.
Serves 4
Ingredients:
1/4 cup (60 mL) softened butter
1 tablespoon (15 mL) finely chopped fresh tarragon
1 tablespoon (15 mL) minced shallot
1 tablespoon (15 mL) Dijon mustard
1 teaspoon (5 mL) Worcestershire sauce
4 rib-eye steaks, each 1 inch (2.5 cm) thick
Several sprinkles of salt and lots of freshly ground pepper
Directions:
1. Begin with the flavoured butter. In a small bowl, stir together the butter, tarragon, shallot, mustard, and Worcestershire sauce. Place a roughly square piece of plastic wrap on your work surface. Scoop the butter onto the plastic wrap close to the edge nearest to you, forming a rough log about 4 inches (10 cm) long. Roll the plastic wrap around the butter once, then use your fingers to shape the butter into a smooth, even log. Tightly roll up the plastic wrap, grasp the ends of the plastic, and twirl the works a few times, tightening the butter into a perfect cylinder. Refrigerate for several hours or overnight until the butter is firm enough to slice.
2. Prepare and preheat your grill to its highest setting. Just before you cook them, pat the steaks dry and season them heavily with salt and pepper.
3. Lightly oil the grill, then place the steaks at a 45-degree angle to the grates. After a few minutes, turn them 90 degrees to get the perfect steakhouse grill marks. Grill for a few minutes longer, then flip and repeat. A medium-rare steak will take about 10 to 12 minutes in total. Serve each steak with a thick slice of steakhouse butter gently melting over the top.
Tip:
To gauge the doneness of the steaks, poke them with your finger. As they cook, their muscle fibres tighten, so you’ll feel the increased resistance as they progress in doneness. Of course this is a skill that takes some time to master, so feel free to do what every novice cook does: make a small cut into the meat and have a peek.
Printed from https://recipe.bluelayer.org/recipe/75971/grilled-rib-eye-steak-with-tarragon-mustard-butter