Grilled Ribeyes with Tarragon Mayonnaise

Prep:10 min | Cook:10 min | Yield: 2 steaks

Ingredients

Tarragon Mayonnaise

• 1 cup real mayonnaise
• 3 tablespoons chopped fresh tarragon
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon finely chopped shallot
• 1/2 teaspoon finely chopped garlic
• 1/2 teaspoon lemon zest
• Salt and pepper, to taste

Steaks

• 2 (1 pound) ribeye steaks
• Salt and pepper
• 1 tablespoon vegetable oil

Instructions

Tarragon Mayonnaise

1. Combine mayonnaise, lemon juice, tarragon, Dijon mustard, shallot and garlic in a small bowl. Mix well, cover and refrigerate until use.

Steaks

1. 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.
2. Clean grill grates well using a wire grill brush, then lightly brush the grates with vegetable oil.
3. Heat the grill to medium-high heat.
4. Brush each side of steaks with about 1 tablespoon of the Tarragon Mayonnaise. Transfer steaks to grill and cook to desired temperature (120 degrees F for rare steaks, about 3 minutes per side; 130 degrees F for medium-rare, about 4 minutes per side; 140 degrees F for medium, about 5 minutes per side).
5. Transfer steaks to a platter and tent with aluminum foil. Let rest for at least 5 minutes before serving.
6. Serve steaks with remaining Tarragon Mayonnaise on the side, accompanied by a nice loaf of bread.

Attribution

Photo credit: a7/bd712d28 Another Pint Please... on VisualHunt