Garlic Steak with Horseradish Sauce by Bobby Flay
Elevate steak night with Bobby Flay's Garlic Steak with Horseradish Sauce, a show-stopping dish that pairs perfectly seared New York strip steaks with a creamy, tangy horseradish sauce. Infused with the warming flavors of garlic and rosemary, the steak is cooked to perfection in a sizzling cast-iron skillet, creating a beautifully caramelized crust. The rich, herbaceous flavors are balanced by the zesty horseradish sauce, made with sour cream, fresh chives, and a hint of lemon juice. Ready in just 30 minutes, this bold and flavorful recipe is ideal for date nights or special occasions, offering steakhouse-quality results in the comfort of your kitchen. Serve it with your favorite sides and enjoy an unforgettable dining experience!
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Recipe Information
Ingredients
- 2 pieces New York strip steaks
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 4 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 teaspoon Fresh rosemary, chopped
- 1 cup Sour cream
- 2 tablespoons Prepared horseradish
- 1 teaspoon Lemon juice
- 1 tablespoon Chives, chopped
Instructions
Take the New York strip steaks out of the refrigerator and let them come to room temperature for about 30 minutes. Pat the steaks dry with paper towels.
Season both sides of the steaks with kosher salt and freshly ground black pepper. Set aside.
Heat a large cast-iron skillet over high heat until very hot, about 3–5 minutes.
Add 2 tablespoons of olive oil to the skillet, then carefully place the steaks in the pan. Sear on one side for 3–4 minutes until a crust forms.
Flip the steaks and reduce the heat to medium. Add minced garlic and fresh rosemary to the skillet, stirring them in the oil around the steaks to infuse flavor.
Continue cooking the steaks, basting them with the garlic-rosemary oil, for 3–5 more minutes or until they reach your desired doneness (125°F for rare, 135°F for medium-rare, etc.).
Remove the steaks from the skillet and let them rest on a cutting board for 5–7 minutes, loosely tented with foil.
While the steaks are resting, prepare the horseradish sauce. In a small bowl, mix together sour cream, prepared horseradish, lemon juice, and chopped chives. Stir until well combined.
Taste the sauce and adjust the seasoning with salt and pepper, if needed.
Serve the steaks hot, sliced against the grain, with a generous dollop of horseradish sauce on the side. Garnish with additional chopped chives if desired.
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 18.8 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1089 mg | 23% | |
*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.
