This recipe isn't just about throwing a steak on the grill; it's about creating a truly memorable dining experience. It's about the careful searing, the perfect resting time, and the burst of flavor that comes from the creamy horseradish sauce. Think of it as your steak's little party hat!
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I remember a time when I was completely hopeless in the kitchen, a disaster chef if ever there was one...Now I can make an epic steak! Believe me, anyone can do this; it’s about technique, not some mystical talent. The process is pretty straightforward but the result…oh, the result. You'll be surprised.
This recipe lets you fully appreciate the beautiful marbling of a quality steak. The horseradish cream sauce adds a delightful tangy kick that balances the richness of the meat and elevates the whole experience to something extraordinary. It's the kind of meal that makes you want to share it with your favorite people.
Required Equipments
- Large skillet
- Mixing bowl
- Whisk
- Meat thermometer
Steak-with-Horseradish-Cream-Sauce
This recipe guides you through making a juicy, flavorful steak complemented by a zesty horseradish cream sauce. It's a simple yet impressive meal perfect for a special occasion or a weeknight treat.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 2 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Pat the steaks dry with paper towels. Season generously with salt and pepper. Don't be shy! (Unless you are, then be shy.)
- Heat a large skillet over medium-high heat. Add 1 tablespoon of oil. (I prefer olive oil, extra virgin if I'm feeling fancy)
- Once the oil shimmers, add the steaks to the skillet. Sear for 2-3 minutes per side, until a deep brown crust forms. This is crucial for a good crust!
- Reduce the heat to medium. Continue cooking to your desired doneness, using a meat thermometer to check the internal temperature: Rare (125°F), Medium-rare (130°F), Medium (140°F), Medium-well (150°F), Well-done (160°F). Overcooked steak is a tragedy.
- Remove steaks from skillet and place on a plate or wire rack. Tent loosely with foil and let rest for at least 5-10 minutes. This is super important!
- While steaks rest, prepare the horseradish cream sauce. In a mixing bowl, whisk together sour cream, prepared horseradish, mayonnaise (or plain greek yogurt for a lighter version), lemon juice, and dill. Season with salt and pepper to taste. Adjust the amount of horseradish to your liking—I like a good kick!
- Once steaks have rested, slice them against the grain. This makes them much more tender. Trust me on this.
- Serve steaks topped with a generous dollop of horseradish cream sauce. Garnish with fresh dill, if desired. And maybe a tiny lemon wedge. Just because.
- Consider serving with roasted potatoes, asparagus, or a simple salad. Really, whatever you like!
📝 Notes
- For a richer sauce, use crème fraîche instead of sour cream.
- Adjust the amount of horseradish based on your preference for heat.
- If you don't have fresh dill, you can use dried dill instead (use 1/2 teaspoon).
- Make sure your steak is at room temperature before cooking for even cooking and better crust development.
- Don't overcrowd the pan when searing the steaks. Cook in batches if necessary for proper browning.
- A meat thermometer is invaluable for achieving your preferred level of doneness. Don't guess!
🍎 Nutrition
Calories: 350 kcal
Protein: 30 g
Fat: 25 g
Carbohydrates: 2g
Fiber: 0 g
Calcium: 20 mg
