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Garlic Tarragon Ribeye and Slaw

Prep Time:1 Hours
Cook Time:10 Minutes

Nutritional Information

Putting the rub on earlier and giving the salt time to work on the muscle fibers goes along way towards building flavor.


  • For the Butter:
  • 2 ea garlic cloves, crushed
  • 2 tablespoons tarragon leaves, finely chopped
  • 1 ea lemon zested, plus extra charred wedges to serve
  • 3.5 oz unsalted butter, softened
  • For the Steak:
  • 1 lb. Ribeye
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons white pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 4 tablespoons granulated garlic
  • 3 tablespoons kosher salt
  • For the Slaw:
  • 1/4 ea cabbage, thinly sliced (we used red)
  • 1 ea fennel, bulb thinly sliced, fronds picked
  • 2 teaspoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon fennel seeds, crushed


  • 1. Preheat the Egg to 500ºF with cast iron grate.
  • 2. Combine garlic, tarragon, zest and butter in the bowl of a stand mixer with the whisk attachment. Whip the butter until it becomes lighter and softens. Season and set aside.
  • 3. For the slaw, combine all the ingredients in a bowl and set aside.
  • 4. Combine all of the ingredients for the rub in a bowl. Rub the steak just enough to cover it. This can be done the night before for steaks larger than 2” thick. The least amount of time you want to give it is an hour. Pull the steak out of the refrigerator at least 30 minutes ahead of time to bring it up to room temperature. Grill the steak to desired doneness. Let the steak rest 5-10 minutes. You can add the butter to the steak while it is resting or right before serving.
  • 5. Serve with the slaw on top.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828