Grilled bone in rib steaks with tarragon butter
These tender steaks are grilled to perfection and smothered in a savoury and creamy tarragon butter.
YIELDS
6
Ingredients
Tarragon butter
- 1/2 cup unsalted butter (room temperature)
- 2 tablespoons tarragon, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon lemon zest, minced
Steaks
- 1 teaspoon black peppercorns, crushed
- 1 teaspoon coriander seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon dill
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili flakes
- 1 teaspoon paprika
- 2 large bone-in rib steaks
Directions
Tarragon butter
- Add tarragon to a small bowl. Add lemon zest, garlic and butter to the bowl and mix with a spatula until well combined.
- Scoop the mixed butter onto a sheet of plastic wrap and fold the plastic wrap around the butter and roll to form a log. Twist the ends and place the butter into the fridge and reserve.
Steaks
- In a small bowl mix together black peppercorns, coriander seeds, mustard seeds, dill, salt, onion powder, garlic powder, chili flakes, and paprika.
- Heavily season rib steaks with the steak spice and allow to sit at room temperature for 30 minutes.
- Preheat BBQ to medium high heat with indirect heat.
- Grilled tomahawk steaks for two minutes a side and give them a quarter turn .Cook for another four minutes and flip. Repeat the quarter turn. Move the steak over to the indirect side of the grill and close the lid. For a medium steak, cook until the internal temperature reaches 125 to 130° F.
- Remove from the grill and allow to rest for 10 minutes.
Serve
- Slice the steak and plate with tarragon butter coins. Enjoy!
