Horseradish Rib Eye Steaks
Elevate your steak night with these succulent Horseradish Rib Eye Steaks, a perfect combination of bold flavors and mouthwatering tenderness. This quick and easy recipe highlights premium 12-ounce rib eye steaks, seasoned with olive oil, kosher salt, fresh rosemary, and garlic to achieve a flavorful crust through a sizzling cast-iron sear. The star of the dish is the creamy, zesty horseradish sauce made with sour cream, Dijon mustard, and a hint of lemon juice, adding a tangy kick that complements the rich, juicy beef. Ready in just 15 minutes of cooking time, these steaks are finished with a garnish of fresh chives for a pop of color and flavor. Whether you're planning a weeknight indulgence or a special occasion dinner, this restaurant-worthy dish is guaranteed to impress. Keywords: horseradish rib eye steaks, steak recipes, cast-iron seared steak, homemade horseradish sauce, beef dinner ideas.
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Recipe Information
Ingredients
- 4 pieces (12 oz each) Rib eye steaks
- 2 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 tablespoon (chopped) Fresh rosemary
- 2 minced Garlic cloves
- 3 tablespoons Prepared horseradish
- 0.5 cup Sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Lemon juice
- 1 tablespoon (chopped, for garnish) Chives
Instructions
Take the rib eye steaks out of the refrigerator and allow them to come to room temperature for about 30 minutes before cooking. This ensures even cooking.
Pat the steaks dry with a paper towel. Rub them on both sides with olive oil, then season evenly with kosher salt, black pepper, and chopped rosemary. Press the seasoning gently into the meat.
Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it is very hot, about 4 minutes. Add the steaks to the skillet, ensuring not to overcrowd the pan. Initially, sear for 2 minutes without moving the steaks to develop a nice crust.
Flip the steaks and sear the other side for 2 minutes. Reduce the heat to medium and continue to cook, flipping occasionally, until the steaks reach your desired level of doneness: 120°F for rare, 130°F for medium-rare, or 140°F for medium. Use an instant-read thermometer for accuracy.
Remove the steaks from the pan and place them on a cutting board or plate. Tent loosely with aluminum foil and let rest for 5 minutes to allow the juices to redistribute.
While the steaks rest, prepare the horseradish sauce. In a small bowl, mix the prepared horseradish, sour cream, Dijon mustard, lemon juice, and a pinch of salt and pepper until smooth. Adjust seasoning to taste.
Serve the rib eye steaks warm, topped with a spoonful of horseradish sauce, and garnish with chopped chives for a fresh and colorful finish. Enjoy!
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 576 mg | 25% | |
| Total Carbohydrate | 4.0 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 3.2 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 500 mg | 11% | |
*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.
