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RIB-EYE STEAK WITH TARRAGON POTATOES

Rib Eye Steak with Tarragon Potatoes

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Servings

6 Servings

Ingredients

  • Rib eye steaks about 10-12 ounces each
  • Salt and pepper
  • 4 Idaho potatoes cubed to about ¼-inch squares
  • 2 tablespoons canola oil
  • Salt to taste
  • 2 tablespoons parsley
  • 2 teaspoons fresh minced garlic
  • 2 egg yolks
  • 2 cups of oil
  • ¼ cup fresh tarragon
  • 3 tablespoons tarragon vinegar but add slowly to taste

Instructions

  • Preheat the grill. 
  • Allow the temperature to rise 600°F with the cover closed. 
  • Season the steaks with salt and pepper. 
  • Put the steak over the fire and allow to sear for about one minute facing 10 o’clock. Rotate the steak to the 2 o’clock position and allow to sear as well. This will make nice grill marks! Turn the steaks over and finish cooking about 2-3 minutes for medium rare. 
  • Roasted Potato Salad
  • Preheat oven to 425°F. 
  • Wash and peel the potatoes. 
  • Cube the potatoes. Toss with oil, salt and pepper, and roast in the oven at for 20-25 minutes. 
  • When potatoes are golden on the outside, remove from oven and toss them with the parsley and the garlic. 
  • Toss the potatoes with the tarragon mayonnaise, if you would like (they are also incredible as is). 
  • Tarragon Mayo
  • In a large bowl, add the yolks and the fresh tarragon. Whisk it well together. Slowly drizzle the oil in a bit at a time, all the while whisking vigorously to incorporate the oil into the eggs. That is the key to mayonnaise; slowly incorporating the oil into the eggs without having a buildup of oil – that will cause the mayo to break. Once all the oil is incorporated add the vinegar to taste and then the salt. You can also incorporate oil using an immersion blender or food processor in place of the whisk.  
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