Rib Eyes with Tarragon Butter

Featured by Buttonwood Farm Winery in the Gold Wine Club.


Juicy, grilled rib eye steaks smothered in Tarragon butter. The drops of lemon help bring out the flavors of the Black Truffle Oil and pairs wonderfully with the hint of Tarragon. Pair this with a beautiful Merlot.

Yield: 4
Prep Time: 8 Minutes
Cook Time: 10 Minutes


• 4 Rib Eye Steaks
• Black Truffle Oil
• Kosher salt
• Pepper
• 1 stick of Butter, softened
• 3 Tablespoons fresh Tarragon leaves, finely chopped
• ½ Teaspoon finely grated Lemon Zest
• A few drops of fresh Lemon Juice
• ½ Teaspoon Black Pepper


Add tarragon leaves, lemon zest, lemon juice and black pepper to softened butter and mix thoroughly. Refrigerate butter.

Start your grill and cook down red oak to hotly glowing coals. While you are waiting for the coals to heat up, rub your steaks with truffle oil and season on both sides. When you have established high heat with the coals, put steaks on grill.

Spread 1 teaspoon of tarragon butter on top of each steak. Cook for 4 to 5 minutes. Turn steaks and rub the cooked side with tarragon butter. Cook second side for 4 minutes or until cooked to your liking. Serve with additional dollops of tarragon butter and Buttonwood Merlot.

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