Grilled Rib-Eye with Tarragon Mustard Butter
- 1/4 cup (60 mL) of softened butter
- 1 tablespoon (15 mL) of finely chopped fresh tarragon
- 1 tablespoon (15 mL) of minced shallot
- 1 tablespoon (15 mL) of Dijon mustard
- 1 teaspoon (5 mL) of Worcestershire sauce
- 4 rib-eye steaks, each 1 inch (2.5 cm) thick
- Several sprinkles of salt and lots of freshly ground pepper
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.
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.
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.