Seared Rib-Eye Steak with Horseradish Sauce

Seared Rib-Eye Steak with Horseradish Sauce Recipe from USA

Region / culture: USA | Preparation time: 1 hour | Cooking time: 10-15 minutes | Servings: 2

Introduction

Seared Rib-Eye Steak with Horseradish Sauce is a delicious and flavorful dish that is perfect for a special dinner or a weekend treat. The combination of juicy steak with tangy horseradish sauce is sure to impress your taste buds.

History

The combination of seared rib-eye steak with horseradish sauce is a classic pairing that has been enjoyed by food lovers for many years. The rich flavor of the steak pairs perfectly with the spicy kick of the horseradish sauce, creating a mouthwatering dish that is sure to satisfy even the most discerning palate.

Ingredients

2 rib-eye steaks (12 oz (340 g) each)
2 cloves of garlic, minced
3 tbsp worcestershire sauce
1 tsp dried oregano flakes
1 tbsp vegetable oil
0.33 cup sour cream
2 tbsp prepared horseradish
1 dash of tabasco sauce
oil (to cover the bottom of the pan)
salt and pepper (to taste)

How to prepare

In a small bowl, combine garlic, two tablespoons of Worcestershire sauce, oregano, and oil.
Rub the mixture onto the steaks and refrigerate for one hour.
Heat a small amount of oil in a large heavy-duty skillet over high heat.
Once the oil is hot, add the steaks and sear on one side until well browned.
Flip the steaks over and continue searing until the meat is cooked to the desired doneness.
In another bowl, combine sour cream, horseradish, one tablespoon of Worcestershire sauce, and Tabasco.
Place the steak on a plate and spoon the horseradish sauce over it.
Season with salt and pepper to taste.

Variations

Try using a different cut of steak, such as New York strip or filet mignon, for a different flavor and texture.
Add a splash of red wine to the horseradish sauce for an extra depth of flavor.
Top the steak with caramelized onions or sautéed mushrooms for an added touch of richness.

Notes

Servings: 2

Cooking Tips & Tricks

Make sure to let the steaks marinate in the garlic and Worcestershire sauce mixture for at least one hour to allow the flavors to fully develop.

- Use a heavy-duty skillet and heat it over high heat to ensure a nice sear on the steaks.

- Be sure to let the steaks rest for a few minutes before slicing to allow the juices to redistribute and ensure a juicy steak.

Serving Suggestions

Serve the Seared Rib-Eye Steak with Horseradish Sauce with a side of roasted vegetables or a simple green salad for a complete and balanced meal.

Cooking Techniques

Searing the steak over high heat helps to create a flavorful crust on the outside while keeping the inside juicy and tender. Be sure not to overcrowd the pan to ensure even cooking.

Ingredient Substitutions

If you don't have Worcestershire sauce on hand, you can substitute soy sauce or balsamic vinegar for a similar depth of flavor. You can also use Greek yogurt in place of sour cream for a lighter option.

Make Ahead Tips

You can marinate the steaks in the garlic and Worcestershire sauce mixture up to 24 hours in advance. Simply cover and refrigerate until ready to cook.

Presentation Ideas

Serve the Seared Rib-Eye Steak with Horseradish Sauce on a platter garnished with fresh herbs or a sprinkle of chopped chives for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a bold red wine, such as Cabernet Sauvignon or Malbec. For a non-alcoholic option, try serving with a glass of sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

Store any leftover steak and horseradish sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the steak in a skillet over low heat until warmed through, and stir the horseradish sauce before serving.

Nutrition Information

Calories per serving

Each serving of Seared Rib-Eye Steak with Horseradish Sauce contains approximately 450 calories.

Carbohydrates

This recipe is low in carbohydrates, making it a great option for those following a low-carb diet. Each serving contains approximately 2 grams of carbohydrates.

Fats

The main source of fat in this recipe comes from the vegetable oil used for searing the steaks and the sour cream in the horseradish sauce. Each serving contains approximately 25 grams of fat.

Proteins

Rib-eye steak is a great source of protein, with each serving containing approximately 36 grams of protein. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Steak is a good source of iron, zinc, and B vitamins. These nutrients are important for overall health and well-being.

Alergens

This recipe contains dairy (sour cream) and Worcestershire sauce, which may contain allergens such as soy and fish.

Summary

Overall, this dish is a good source of protein and fats, making it a satisfying and delicious meal option.

Summary

Seared Rib-Eye Steak with Horseradish Sauce is a delicious and satisfying dish that is perfect for a special occasion or a weekend indulgence. The juicy steak paired with tangy horseradish sauce is sure to impress your taste buds and leave you wanting more. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. The rich, juicy rib-eye steak, perfectly seared to lock in all its wonderful juices, paired with a tangy horseradish sauce that adds a zesty kick to every bite. It was a recipe that spoke to my love for hearty, comforting meals that never fail to impress.

I first learned how to make this dish from an old friend of mine, Mrs. Johnson. She was an amazing cook who always seemed to have a new recipe up her sleeve. One day, she invited me over for dinner and served me this delicious steak with horseradish sauce. From the very first bite, I knew I had to learn how to make it myself.

Mrs. Johnson graciously shared her recipe with me, along with all her tips and tricks for achieving the perfect sear on the steak and making the horseradish sauce just right. I was like a sponge, soaking up every bit of information she gave me and eager to recreate the dish in my own kitchen.

The first step in making the seared rib-eye steak with horseradish sauce is to select a high-quality cut of meat. Mrs. Johnson always emphasized the importance of using a well-marbled rib-eye steak for this recipe. The marbling ensures that the steak stays juicy and tender throughout the cooking process, resulting in a melt-in-your-mouth texture that is simply irresistible.

Once I had the perfect steak, I seasoned it generously with salt and pepper before searing it in a hot skillet. Mrs. Johnson taught me that the key to achieving a beautiful crust on the steak is to not move it around too much while it cooks. Just let it sit in the pan and develop that golden brown sear on one side before flipping it over to sear the other side.

While the steak was cooking, I prepared the horseradish sauce. This sauce is a simple yet flavorful combination of grated horseradish, sour cream, Dijon mustard, and lemon juice. The horseradish adds a spicy kick to the sauce, while the sour cream and mustard provide a creamy, tangy balance.

Once the steak was cooked to perfection, I plated it and drizzled it with the horseradish sauce. The first bite was pure bliss – the juicy, succulent steak paired perfectly with the zesty, creamy sauce. I knew I had found a new favorite recipe that would become a staple in my kitchen.

Over the years, I have made this seared rib-eye steak with horseradish sauce for countless family dinners and gatherings with friends. Each time, it is met with rave reviews and requests for the recipe. I always smile and think back to the day when Mrs. Johnson first shared it with me, grateful for her generosity and the delicious meal that has become a beloved tradition in my own home.

Now, as I pass on this recipe to you, my dear grandchild, I hope you will enjoy making it as much as I have. Remember to choose a high-quality rib-eye steak, season it well, and let it sear in the pan until it develops a beautiful crust. And don't forget the horseradish sauce – it's the perfect finishing touch that elevates this dish to a whole new level of deliciousness.

I hope this recipe brings you as much joy and satisfaction as it has brought me over the years. Cooking is a wonderful way to connect with loved ones and create lasting memories, and I am grateful to have had the opportunity to share this recipe with you. Happy cooking, my dear grandchild, and may your seared rib-eye steak with horseradish sauce always be a hit at the dinner table.