Rib Steak with Tarragon Butter Sauce

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


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


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