Blackened Steaks with Horseradish Cream
Turn up the flavor with these bold and smoky Blackened Steaks with Horseradish Cream—a perfect option for steak night that feels restaurant-worthy yet easy to make at home. Ribeye or strip steaks are coated in a savory homemade blackened seasoning featuring smoked paprika, garlic, and a hint of cayenne for a fiery kick. Seared to perfection in a sizzling-hot cast-iron skillet, these steaks offer a mouthwatering crust that locks in the juices. To balance the heat, they’re paired with a creamy, tangy horseradish sauce made with sour cream, prepared horseradish, and fresh chives. Ready in just 25 minutes, this recipe is ideal for a quick yet impressive dinner. Serve alongside roasted vegetables, mashed potatoes, or a crisp green salad for a complete meal that will have everyone asking for seconds. Perfect for fans of bold flavors and steakhouse-style dishes, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 pieces (8-10 ounces each) Ribeye or strip steaks
- 2 tablespoons Olive oil
- 2 teaspoons Smoked paprika
- 1.5 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.5 teaspoon Cayenne pepper
- 1.5 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 0.5 cup Sour cream
- 2 tablespoons Prepared horseradish
- 2 tablespoons Heavy cream
- 2 tablespoons (finely chopped) Chives
- 2 tablespoons Butter
Instructions
Pat the steaks dry with paper towels and brush them lightly with olive oil on all sides. This helps the spice mix adhere better.
In a small bowl, mix the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, kosher salt, and black pepper to create the blackened seasoning.
Generously coat both sides of each steak with the blackened seasoning, pressing it into the meat to form an even crust.
Heat a cast-iron skillet over high heat until it is smoking hot. Add the butter and swirl it around the pan to coat evenly.
Place the steaks in the skillet and sear for 3-4 minutes on each side (for medium-rare) or until the desired doneness is achieved. Adjust cooking time based on thickness.
While the steaks are cooking, prepare the horseradish cream. In a small bowl, combine sour cream, prepared horseradish, heavy cream, and a tablespoon of chopped chives. Stir until smooth and well blended.
Once the steaks are cooked, transfer them to a cutting board and let them rest for 5 minutes. Resting allows the juices to redistribute, ensuring tender steaks.
Serve the blackened steaks topped with a dollop of horseradish cream and garnish with the remaining chopped chives. Pair with your favorite sides, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 38.3 g | 192% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 485 mg | 21% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 3.2 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 90 mg | 7% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
