•   Red Oak Grilling Planks

•   mayonnaise
•   dijon mustard
•   creole mustard
•   salt
•   pepper
•   paprika
•   garlic
•   tarragon
•   garlic powder
•   cayenne pepper
•   thyme
•   parsley
•   onion
•   red bell pepper
•   lime
•   4 - 10 ounce rib eye steaks
•   Fire & Flavor Red Oak grilling planks

Tarragon Remoulade
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons Creole mustard
2 teaspoons paprika
2 cloves garlic, minced
1 1/2 tablespoons minced horseradish
4 green onions, thinly sliced
1/2 cup onion, finely chopped
2 tablespoons parsley
2 tablespoons taraggon, minced
1 tablespoon thyme, minced
2 tablespoons lime juice

 

Rib eye Steaks
4 - 10 ounce boneless rib eye steaks
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 - 15" Fire & Flavor Red Oak grilling planks, soaked

FIRST Preheat gas grill to medium-high heat on one side of grill and medium-low heat on the other. For remoulade sauce, combine mayonnaise, salt, lime juice, Dijon mustard, Creole mustard, paprika, garlic, and horseradish in a food processor. Pulse until smooth. Add green onion, parsley, tarragon, thyme, onion, and red bell pepper. Pulse to mix but not pureed. Cover and refrigerate until ready to serve.

NEXT Season rib eye steaks with salt, pepper, garlic powder, and cayenne. Place steaks over medium-high heat and grill one one side for 2 minutes. Remove from grill, tent and set aside. Heat Fire & Flavor Oak planks for 3 minutes, flip and place steaks on planks, 2 steaks per plank. Move planks to medium-low side of grill and continue to cook for another 10 minutes.

LAST Remove steaks from grill, drizzle with Tarragon Remoulade, and serve with the remaining remoulade.