- 2 (1-inch-thick) rib-eye steaks (about 2 lb.)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1/4 cup butter, softened
- 2 tablespoons country-style Dijon mustard
- 1 tablespoon chopped fresh tarragon, parsley, or chives
- Mushroom Gnocchi
How to Make It
Preheat grill to 350° to 400° (medium-high) heat. Rub steaks with salt and pepper; let stand 10 minutes.
Meanwhile, stir together butter, mustard, and tarragon.
Grill steaks, covered with grill lid, 8 to 10 minutes on each side or to desired degree of doneness. Remove from grill, and spread with tarragon butter. Serve with Mushroom Gnocchi.