White Wine (1/4 cup)
Dijon Mustard (1/2 cup)
Ground Black Pepper (1/2 tsp)
Tarragon (3 Tbsp)
Shallots (1/4 cup)
Salt (1 tsp)
Extra-Virgin Olive Oil (2 Tbsp)
together in a baking dish large enough to hold the steaks.
Rib Eye Steak (2)
in the marinade, coating both sides of the steaks. Cover and refrigerate at least 8 hours or up to 1 day.
If using a grill, preheat the grill to 350 degrees F (180 degrees C). If using a stove, preheat a large frying pan to medium to medium-high heat.
Grill or pan fry steaks to your perfection, about 5 minutes per side for medium rare.