Mix White Wine (1/4 cup), Dijon Mustard (1/2 cup), Ground Black Pepper (1/2 teaspoon), Tarragon (3 tablespoon), Shallot (1/4 cup), Salt (1 teaspoon), and Extra-Virgin Olive Oil (2 tablespoon) together in a baking dish large enough to hold the steaks.
Place 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 (175 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.