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Grilled Rib-Eye with Bearnaise Mayonnaise
Recipe by Chef Justin Wangler
At a Glance
Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 4

4 rib-eye steaks (12-14 oz.& each)
Vegetable oil
Olive oil
Kosher salt
Freshly ground black pepper

For the béarnaise mayonnaise:
4 black peppercorns, crushed
8 sprigs fresh tarragon
2 shallots, minced
¼ cup white wine vinegar
¼ cup white wine, such as Chardonnay
1 cup good mayonnaise, such as Best Foods or Hellmann’s
½ lemon, juiced
8 sprigs tarragon, picked and chopped
3 Tbsp. fresh parsley, picked and chopped
Kosher salt
Tabasco sauce


Remove steaks from refrigerator and allow to sit at room temperature for 30 minutes. Preheat the grill and scrape the cooking grate with a wire brush. Using tongs, take a folded paper towel coated with vegetable oil and carefully rub the cooking grate with oil. This helps to prevent sticking and ensures a nice sear.

Pat the steaks dry using a paper towel. Rub the steaks with olive oil and season generously with salt and pepper on both sides. Grill over medium-high heat* for 2 minutes, flip steaks over and grill for 2 minutes. Flip steaks, turning them 90 degrees this time and grill for 2 minutes. Flip steaks over again and grill for 2 minutes more. 

Remove steaks from grill, flip and place on a plate. Flipping the steaks will help them to not overcook during the resting process. Cover loosely with aluminum foil. Allow to rest for approximately 10 minutes.

* This recipe is perfect for the average gas grill. If using an open flame, make sure the cooking grate is not too close to the heat source. You may want to keep a spray bottle with water close by, in case the fire flames up due to the marbling in the steaks.

For the béarnaise mayonnaise:

Tie the peppercorns and 8 sprigs of tarragon in cheesecloth. In a heavy-bottomed sauce pan, simmer with the shallots, vinegar and wine until the liquid has been reduced by approximately 90%. Allow to cool. 

Place mayonnaise in a stainless steel bowl. Fold in the lemon juice, béarnaise reduction, chopped tarragon and parsley. Season to taste with salt andTabascosauce.

To serve: Place steak on serving plate and serve 1 to 2 tablespoons of béarnaise mayonnaise on the side.

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