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Perfectly Grilled Ribeyes with Tarragon Mayonnaise
Rib-eyes are one of the most flavorful cuts – well marbled, with a high fat content that makes them flavorful and juicy. Lightly brushing Tarragon Mayonnaise over the steaks before grilling adds flavor, keeps the grill from flaring up and seals in the juices.
- 2 (1-pound) ribeye steaks
- Salt and pepper
- 1 tablespoon vegetable oil
- 1 cup Blue Plate® Mayonnaise
- 3 tablespoons chopped fresh tarragon
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon finely chopped shallot
- ½ teaspoon finely chopped garlic
- ½ teaspoon lemon zest
- Salt and pepper, to taste
- REMOVE steaks from refrigerator and allow them to reach room temperature for at least 30 minutes but no longer than an hour. Using a paper towel, blot any moisture from the steaks. Season steaks on each side with salt and pepper.
- MAKE TARRAGON MAYONNAISE: Combine mayonnaise, lemon juice, tarragon, Dijon mustard, shallot and garlic in a small bowl. Mix well, cover and refrigerate until use.
- CLEAN grill grates well using a wire grill brush, then lightly brush the grates with vegetable oil.
- PREHEAT the grill to medium-high heat.
- BRUSH each side of steaks with about 1 tablespoon of the Tarragon Mayonnaise. Transfer steaks to grill and cook to desired temperature. (120℉ for rare steaks, about 3 minutes per side; 130℉ for medium-rare, about 4 minutes per side; 140℉ for medium, about 5 minutes per side.)
- TRANSFER steaks to a platter and tent with aluminum foil. Let rest for at least 5 minutes before serving.
- SERVE steaks with remaining Tarragon Mayonnaise on the side, accompanied by a nice loaf of bread.