Rib Steak with Tarragon Butter Sauce

Rib Steak with Tarragon Butter Sauce
  • 4 servings
  • 0:05 Preparation
  • 0:10 Cooking
  • 0:15 Total Time

Ingredients

Add all
  • 4 x 5 to 6 oz
    (4 x 150 to 180 g)

    rib steaks 3/4 inch (2 cm) thick

  • butter and tarragon sauce:

  • 1/3 cup
    (80 mL)

    melted butter

  • 1

    clove garlic, chopped

  • 1 Tbsp.
    (15 mL)

    lemon juice

  • 1 tsp.
    (5 mL)

    dried tarragon

  • To taste Salt and pepper

Preparation

Preheat the barbecue to medium heat.

Mix all the ingredients for the basting sauce.

Brush the sauce on both sides of the steak.

Grill the steaks 3 to 5 minutes on each side brushing occasionally.

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