Grilled Rib Eye with Creamy Mustard & Tarragon Steak Sauce
Prep Time: 45 - 60 minutes
Cook Time: 21 - 28 minutes
The marbling in a rib eye makes it juicy delicious and pretty hard to overcook – at least from a dried-out point of view. It is usually considered best when cooked to the rare-side of mid-rare; however, it is still juicy and delicious when cooked to medium plus. You’ll have to watch for flare-ups – a small sacrifice for all that well-marbled flavor! If flare-ups do occur, simply move them over to a cooler part of the grill.
The sauce is going in the books as a go-to for all things beef. It is too easy to make and tastes amazingly like Bearnaise without the worry of breaking or holding butter sauce.
- 1/2 cup crème fraîche or sour cream
- 1/2 Dijon mustard (Maille recommended)
- Juice from 1 lemon
- 1½ tbsp. chopped tarragon
- Sea salt, to taste
- Rib eye steak(s), at least 1½ in. thick
- Freshly-ground black pepper
Stir together all ingredients. Cover and refrigerate for an hour or longer for flavors to meld. Remove from refrigerator at the same time you remove the steaks to come to room temp.
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 tsp. 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 (125°F to 130°F for medium rare; 130°F to 135°F for medium; 135°F to 140°F for medium well. Carry over cooking will raise the temperature another 5°F). Total cooking time will be 7 to 10 minutes per side. Let the steak rest for 7 or 8 minutes before cutting into it.
Recipe from Bull Outdoor Products.