Grilled steak with a dollop of sauce with green beans on a silver plate.

Grilled Rib Eye with Creamy Mustard & Tarragon Steak Sauce

Name: Grilled Rib Eye with Creamy Mustard & Tarragon Steak Sauce
Prep time: 1 h 30 min
Cook time: 40 min
Yield: 1 Serving
Cuisine: Beef
Ingredients: 1 Rib Rye Steak, at least 1-1/2 in. thick; Sea Salt, to taste; Freshly Ground Black Pepper, to taste; For Sauce:; 1/2 cup Crème Fraîche or Sour Cream; 1/2 tbsp Dijon Mustard; 1 Lemon, juice; 1-1/2 tbsp Chopped Tarragon; Sea Salt, to taste

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 1 - 1.5 hours
Cook Time: 20 - 40 minutes

Ingredients:

Rib Rye Steak, at least 1-1/2 in. thick
Sea Salt, to taste
Freshly Ground Black Pepper, to taste

For Sauce:

Crème Fraîche or Sour Cream
Dijon Mustard
Lemon, juice
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 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° angle and cook for 4 to 5 minutes.
Use tongs to rotate the steaks 90° (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.