Prime Rib Steaks with Creamy Tarragon and Caper Basting Mixt recipe
ingredients
4 prime rib steaks, 2 cm (3/4 inch) thick
1 tsp salt
freshly ground black pepper to taste
1 tsp salt
freshly ground black pepper to taste
for the basting mixture
1 cup (8 fl oz) 250 ml soured cream
good pinch salt
2 tsp Dijon mustard
1 tsp dried or 1 tbsp chopped fresh tarragon
1 tbsp drained and chopped capers
2 tsp dried or 2 tbsp chopped fresh parsley
fresh ground black pepper to taste
good pinch salt
2 tsp Dijon mustard
1 tsp dried or 1 tbsp chopped fresh tarragon
1 tbsp drained and chopped capers
2 tsp dried or 2 tbsp chopped fresh parsley
fresh ground black pepper to taste
method
1. First prepare the basting mixture by combining all the ingredients.
2. To prepare the meat, slash the fat edges at 2.5 cm (1 inch) intervals to prevent curling. Place meat on the rack of a grill pan and cook 10 cm (4 inches) under a pre-heated grill for 5 to 7 minutes in total (rare) or 7 to 10 minutes in total (medium), basting the meat frequently with the basting mixture. Season with salt and pepper and serve immediately
2. To prepare the meat, slash the fat edges at 2.5 cm (1 inch) intervals to prevent curling. Place meat on the rack of a grill pan and cook 10 cm (4 inches) under a pre-heated grill for 5 to 7 minutes in total (rare) or 7 to 10 minutes in total (medium), basting the meat frequently with the basting mixture. Season with salt and pepper and serve immediately
serving amount
serves 4
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