Tarragon Steak Jeannot

This is a family classic from our late beloved Uncle Jeannot (French for Johnny). He would make the best of a medium cut of steak, grilling to perfection and seasoning with tarragon and garlic. Drippings from the steak combined with aromatics and melted butter are a harmony made in heaven, where Jeannot hangs out these days, I am sure.

1-1/2 lb London Broil steak (this is what he taught me), or other favorite steak

4 Tbsp butter, cut into thin slices

1 Tbsp dried tarragon - or better, 2 tsp fresh tarragon, finely minced

1 tsp garlic powder

Season steak on both sides generously with salt and pepper. Samin Nosrat would say do this the night before and wrap the steak and let sit in the refrigerator until the next day - great idea if you can plan ahead like that.

When you are ready to eat, return the steak to room temperature. Heat grill to high.

Scatter butter on a serving platter and sprinkle with tarragon and garlic powder.

Grill steak until medium rare, or to taste.

Transfer steak from hot grill to the serving platter and allow heat from steak to melt the butter. Flip steak after about a minute or two. Allow steak to rest on platter for about 5 minutes, covered with aluminum foil.

Remove steak to cutting board, allowing drippings to drip back onto serving platter.

Slice steak thinly on the bias at a steep angle. Carefully layer slices back onto the melted butter in the serving platter.

Serves 4.

Cook’s note: My current favorite way to serve this memory-filled dish is on a nicely dressed fresh green salad.

Comments

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