Beef Rib Eye with Tarragon

Beef Rib Eye with Tarragon
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2 Tbsp.
    (30 mL)


  • 4

    beef rib eye steaks

  • sauce:

  • 2 Tbsp.
    (30 mL)

    Dijon mustard

  • 2 Tbsp.
    (30 mL)

    brown sugar

  • 1

    onion, finely chopped

  • 2 Tbsp.
    (30 mL)

    fresh tarragon

  • 2 Tbsp.
    (30 mL)

    melted butter



Preheat the barbecue to medium.

In a bowl, mix all the sauce ingredients.

Oil the rib eye steaks; sear on each side.

Brush with sauce and continue cooking 3 minutes per side.

To pan-fry:

Heat stove burner red hot.

Brush rib eye steaks with tarragon sauce.

Put in a cold frying pan; cook 2 steaks at a time to sear well without boiling.

Cook about 3 minutes per side. Turn only once.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007